Little fact for those of you that don’t know me: I love cheese! No, really, I looooooooooove cheese! It just so happens that I live in Wisconsin, home to a company that makes some of the BEST CHEESES I HAVE EVER HAD called Sartori Cheese. You may remember how I made delicious Tequila-Lime-Marinated Steak Tacos wherein one of the key ingredients is Sartori’s Salsa Asiago. After I made the recipe, I reached out to Sartori Cheese to learn more and profess my love and they graciously sent me 5 Cheeses to try!

Sartori Cheese is a fourth generation family owned and operated company that is located in Plymouth, WI that has a wide range of delicious cheese, some of which are only made in small batches “when the conditions are perfect”. They have all sorts of fun information about their master cheese makers, awards, company history, where to buy the cheeses and even an online store on their website http://www.sartoricheese.com, definitely worth checking out.

To start with, let me just say that their packaging is gorgeous! Each cheese has a beautiful label with a witty description which I’ve copied below to show you how amazing they are!

The five cheeses I received were:

SarVecchio Parmesan: Ask a pear or walnut which cheese they prefer and they’ll say, “One that’s fruity, with hints of lightly roasted caramel, aged to crumbly perfection.” In other words, our finest Parmesan. Which, in all modesty, is also America’s most highly decorated Parmesan, thanks to the skill of our cheesemakers and the good taste of judges around the world. Saluté.

Rosemary Olive Oil Asiago: Heralded as the “dew of the sea,” Rosmarinus officinalis provides the perfect savory high note for this rich, nutty and fruity taste sensation. A gold-medal winner of the World Championship Cheese Contest, this extraordinary delight wears its laurels as lightly as the perfect balance of hand-rubbed rosemary and Italian olive oil.

Espresso Bellavitano: As a delicious treat for your breakfast or dessert, we hand-rub freshly roasted espresso into sweet, sugary BellaVitano wheels aged to creamy perfection. We thank our artisan craft-roasting friends for getting up early to make the coffee — and helping us open the judges’ eyes at the World Cheese Awards this year.

Merlo Bellavitano: By wedding this rich, creamy cheese to the berry and plum notes of Merlot, we’ve created a marriage of flavors destined to make your taste buds say, “I do.” On that note, if you invite a few friends from our pairing guide — say, toasted walnuts, thin slices of prosciutto and semisweet chocolates for dessert — the honeymoon never has to end.

Pastorale Blend: A lifelong connoisseur of lazy country picnics, Paolo Sartori inspired this peaceful blend of the finest cow’s and sheep’s milk — which has been given a sweet, cool, smoky finish and hand-dusted with paprika. Along with its creamy earthiness, we believe Paolo also would have savored the relaxed way this blend took home top honors from the World Cheese Awards and a gold medal from the American Cheese Society.

The cheese I used in this recipe for Pepper Parmesan Chicken is the SarVecchio Parmesan- it is aged at least 20 months and has this amazing nuttiness in its flavor that I have never tasted in a Parmesan before- and it shreds really well (I was definitely shredding and then taste testing the cheese at the same time.)

Yield: 3

Pepper Parmesan Chicken

Print

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 lb Chicken Breasts (usually 3 Chicken Breasts)
• 3/4 Cup Roasted Red Pepper Sauce (https://www.sweetphi.com/roasted-red-pepper-sauce/)
• 1/2 Cup SarVecchio Parmesan Cheese, Shredded
• 1/4 Cup Italian Style Bread Crumbs
• 2 Cups Frozen Green Beans
• 1 Cup Cherry Tomatoes
• 1-2Tbs Extra Virgin Olive Oil
• 1 tsp sea salt & pepper

Instructions

Preheat oven to 400 degrees and line a baking sheet with aluminum foil and lightly spray with cooking spray. In a bowl combine 3/4 cup cold roasted red pepper and shredded SarVecchio Parmesan cheese.

Liberally coat both sides of a chicken breast with the pepper and parmesan mixture and lay on the lined baking sheet. Repeat with remaining chicken breasts. Sprinkle Italian Style Bread Crumbs evenly on the top of the chicken breasts. Bake for 30 minutes, allow to cool for 5 minutes before serving.

To make green beans and tomatoes: Line a baking sheet with aluminum foil, place frozen green beans and tomatoes on baking sheet, sprinkle with olive oil, sea salt and pepper and bake at the same time with the pepper parmesan chicken, but it will only need about 20 minutes before it is done, enjoy!

Disclaimer: A HUGE THANK YOU to Sartori Cheese for sending me 5 cheeses! Even though the cheeses were provided, the review, recipe and thoughts are as always all mine, and trust me, this cheese is so good. I definitely reached out to them after trying it once because it was so good I had to find out more!