PLYMOUTH, Wis. — Desiring to provide its customers with assured steady access to high-quality cheese and seeing room for new opportunities in the specialty cheese market, Plymouth, Wis.-based Sartori Foods has spent the last year-and-a-half in expansion mode, acquiring three manufacturing facilities.

Historically, Sartori Foods has been a manufacturer of Italian cheeses such as Provolone, Mozzarella and Romano. The company was founded in 1939 as S&R Cheese Corp. and over the years has adapted to keep pace with an ever-changing industry and customer base. Most recently, that has involved creating designer Parmesans and other proprietary products to suit specific customer needs, particularly focusing on flavor and performance qualities for foodservice and ingredient customers.

The latest acquisitions are a step in that constant process of evolving. They have allowed the company to broaden its traditional Italian cheese base, bring Blue cheese production in-house and delve more fully into the world of specialty cheeses, according to Jim Sartori, president and CEO. The family-owned business now operates four manufacturing facilities, a converting facility, a distribution center and a recently-purchased corporate headquarters/R&D center.

In 2005, Sartori Foods acquired Linden, Wis.-based Linden Cheese Co., a recently-closed manufacturer of specialty cheeses with a focus on Blue. Linden’s ability to produce high-end artisan Gorgonzola brought a new aspect to Sartori’s business, and the company now is focusing a great deal of attention on a Dolce Gorgonzola, which company officials describe as rich and slightly sweet.

Then in July of this year, Sartori Foods finalized the acquisition of Antigo Cheese Co., a manufacturer of premium, specialty aged cheeses with facilities in Antigo, Wis., and Blackfoot, Idaho. Antigo Cheese is probably best known for its Stravecchio Parmesan, an extra-aged Parmesan which has won numerous awards including “Best U.S. Cow’s Milk Cheese” at the World Cheese Awards in London this past summer.

All of the businesses are being integrated into the Sartori Foods production and management structure. The Linden plant now is known as Glacier Point Artisan Cheese Co. but operates the same as any other Sartori plant. Sartori Foods also is keeping well-known brand names affiliated with the previous owners, such as Antigo’s WisAntigo brand name.

Sartori says the newly-acquired businesses have a rich tradition of artisan cheese production on which Sartori Foods looks forward to building. He says that the acquisitions bring the company more and varied manufacturing capabilities while noting that Sartori Foods is able to enhance those capabilities with its marketing expertise and the capital necessary to expand the plants and their product offerings.

The acquisitions of these specialty cheese plants not only have allowed Sartori Foods to expand its offerings for foodservice and ingredient customers but also are providing inroads to a greater retail presence for Sartori Foods, notes Bruce Waddell, vice president, sales and marketing.

“We’re very excited about the opportunities in specialty cheese,” Waddell says. “It’s not a mature category. We’re tempting people with new ideas each and every day.

“Our products have evolved,” Waddell adds. “We look for opportunities to stay ahead of our competition.”

Among those new products are a goat’s milk Gorgonzola, Xtreme flavor-infused cheese and Bellavitano, a signature hard cheese with creamy, rich undertones.

Bellavitano, a loose translation of an Italian phrase meaning “the good life,” is an example of a Sartori Foods-created cheese. The cheese is loosely patterned after a cheese from Northern Italy, but is rather indescribable, Waddell says, explaining that it is something of a cross between a Parmesan and a Gruyere.

The cheese has provided some of the impetus to move into the specialty retail market, Waddell goes on to explain. After it was created, the company test marketed it and found that people really liked it — but didn’t know how to position it. However, the company has found success in positioning it as a table cheese for fine dining and retail.

The company’s cheeses are progressive but must also be suitable for the average American, Waddell says, explaining that the company wants Americans to experience and see how high-quality, domestically-produced cheeses can fit into their lifestyles. He also believes Sartori Foods’ cheeses can outshine imports.

“We’re going head-to-head with our import competition,” Waddell says. “We’re trying to show people our artisan cheese expertise. (Our cheeses) are fresh, local and unique — every bit as good as what you can buy from Europe.”

But Sartori Foods’ new focus on specialty cheeses doesn’t mean the company will be turning its back on its foodservice customers, who remain an important part of its business.

“We don’t look at one area vs. another,” Waddell says, adding that in fact product innovation helps drive development in all of the customer areas the company services. “We have a defined specialty focus, and it’s growing.

“We have a passion and energy we want to share with everyone,” Waddell adds.

For example, Sartori Foods’ flavor-infused Xtreme Cheeses are growing in popularity with foodservice operators. The cheeses feature innovative ingredients blended into creamy, rich Tesore cheese to create a unique taste experience. The company has experimented with a variety of flavor combinations and among its offerings are Horseradish Parsley, Hot n’ Blue and Citrus Infusion. The cheeses are available in a variety of converted forms including shreds, shaved, bricks and, for most flavors, slices. They melt well and provide a rich and creamy carrier for unique flavor combinations, perfect for signature items on menus, Sartori officials say.

Signature Blends, introduced in 2005, also were created to complement a wide variety of foodservice salad offerings. Six Signature Blends are available: Caesar, Tuscan, Garden, Sicilian, Mexican Medley and Mediterranean-style Feta. In addition, the company offers its customers Hispanic-style cheeses.

Sartori Foods still is in the process of integrating its new acquisitions. Antigo Cheese had been owned and operated by employees, but Sartori believes the change in corporate structure has gone well. He says there has been a great deal of “cross-pollination” as employees visit each other’s plants and learn about the other operations.

Even though the company’s staff has been busily engaged with the integration, Sartori won’t rule out future acquisitions.

“We’re always looking for additional opportunities. We’re obviously quite busy integrating the new plants in the system, but that said, we’re always looking. We’re always keeping our minds and doors open,” Sartori says.

CMN