History of Innovation
Continuing to Grow Forward
Since our founding in 1953, Sargento has been dedicated to innovation. What we do is for the love of 100% real, natural cheese and adding value for the Sargento Family. From ahead-of-its-time packaging and unique varieties, to industry firsts and industry bests.
Explore Our Multi-Media Timeline
A Sweet Break
Sargento expanded its snacking portfolio with Sweet Balanced Breaks® – a combination of the company’s natural cheeses with nuts and dried fruit and sweet surprises like dark chocolate and banana chips. A Sweet Balanced Breaks® package contained three 1.5-ounce snacks, each of which contained up to s…
Ultra Thin®, Ultra Successful
In the early 2010s, many Americans wanted a unique cheese option for their sandwiches but were wary of reduced-fat product lines that altered their cheeses’ recipes. Sargento responded with Ultra Thin® Slices, which were full-flavor natural cheeses cut super thin so that they would be 45 calories or less apiece. Like so many of the company’s innovations over the years, cutting and packaging such thin cheese proved challenging. However, the company persevered, and, in the end, its hard work paid off. Ultra Thin® product sales doubled between their first and second year on the market, and by 2014 the Ultra Thin® product line had grown from four to ten varieties. In 2014, Sargento even received a Nielsen Breakthrough Innovation Award for Ultra Thin®. Out of 3,500 consumer products released in 2012, Sargento Ultra Thin® Slices were one of only 14 to qualify for the honor.
Louie Gentine Becomes CEO
Louie Gentine succeeded his father Lou as head of Sargento on October 29. It was 32 years to the day after Lou succeeded his own father and Louie’s grandfather, Sargento founder Leonard Gentine. Lou would continue to serve as Chairman of the Board, a role he assumed after Leonard’s death. Louie would build on the accomplishments of his father and grandfather, continuously modernizing the company’s operations and its products — and amassing records sales in the process — while holding true to the principles they had established. With Louie, as with Lou and Leonard, people came first, quality was a source of pride and progress was the key to growth.
Striking a New Balance At Snack Time
Sargento expanded beyond cheese with Sargento Balanced Breaks®, which combined the company’s natural cheeses with nuts and dried fruit to provide a nourishing and well-rounded snack. A Balanced Breaks® package contained three 1.5-ounce snacks, each of which contained up to seven grams of protein. Each was between 170-190 calories, making it easy for people to always have a great-tasting and wholesome snack ready to go.
Sharing the Sargento Story
The year of its 65th anniversary, Sargento shared its story with the world through Treated Like Family, a history of the company and the “employee family” that built it. The book’s author, Tom Faley, was a 30-year employee of Sargento. He decided to write the book in 2010, when he realized that many new employees didn’t recognize a picture of company founder Leonard Gentine, Sr., let alone understand how his entrepreneurial spirit, business savvy and ethics had shaped the company culture they all embraced. With the Gentine Family’s blessing and cooperation, he set out to create a book that would convey the extraordinary tale of the company’s origins, growth and adherence to its values so that people could better understand what made the company special. Years of research, writing and over 180 interviews later, Treated Like Family was ready to share the history of Sargento and the people who made it with the world.
A Sweet Break
Sargento expanded its snacking portfolio with Sweet Balanced Breaks® – a combination of the company’s natural cheeses with nuts and dried fruit and sweet surprises like dark chocolate and banana chips. A Sweet Balanced Breaks® package contained three 1.5-ounce snacks, each of which contained up to seven grams of protein and fewer than 200 calories, making it easy for people to indulge with a wholesome snack.
Sargento mobilized its considerable resources and community spirit to assist people and
organizations affected by the COVID-19 pandemic. Amid unprecedented demand at food banks, Sargento donated $2 million in cheese to the Hunger Task Force and the Hunger Relief Federation of Wisconsin. Sargento also donated to families outside Wisconsin through Feeding America, the United States’ largest hunger relief organization. Sargento would donate a total of 15.8 million cheese sticks across the U.S. Sargento CEO Louie Gentine said, “We are honored to be a vital part of our nation’s food supply and will do everything we can to make sure families have food on the table and to support our community in a real way.”
Balanced Breaks® Snacks and Mondelez
Sargento® Balanced Breaks® Cheese & Cracker Snacks paired Sargento’s® real, natural cheese with Mondelez International’s RITZ®, TRISCUIT® and WHEAT THINS® snack crackers. The easy-to-enjoy, on-the-go snacks were available in four combinations that contained between seven and nine grams of protein and up to 170 calories per serving apiece*. The year after its launch, the product line earned Sargento its third Nielsen BASES Breakthrough Innovation award in less than a decade. This award is one of the highest honors in the Consumer Packaged Goods (CPG) industry and is awarded to products that are relevant, distinct and top sellers in the category. With these products, Sargento boosted its already popular Balanced Breaks® product line and continued the company’s 65+ year run of leading innovation in fresh, prepackaged cheese products.
* See Nutrition Information for Total Fat & Saturated Fat Content.
New Truck Designs
Sargento released new truck designs for the first time since 2008. The eye-catching color scheme of Sargento’s new trucks, dominated by a cheesy yellow, along with “We’re REAL CHEESE People®” blazoned on the side, showcase the company’s cultural values of humor and fun. Each trailer also features a large image of packaging from one of four Sargento® products: Balanced Breaks® snacks, string cheese, sliced cheese or shredded cheese.
Lou Gentine, Cheese Laureate
Sargento CEO and Chairman Lou Gentine received the National Cheese Institute (NCI) Laureate Award. Lou’s father, Sargento founder Leonard Gentine, Sr., had received the same award in 1991 in recognition of his lifetime of contributions to the cheese industry. The award was a fitting testament to the many ways Lou built on his father’s legacy. During Lou’s more than 30 years as head of Sargento, the company introduced countless new products and innovations, revenues grew more than tenfold and the company strengthened its already substantial commitments to charitable giving and volunteer work.
The Plymouth Cheese Counter
Leonard Gentine’s success at selling cheese by mail led him to launch a retail store, another step towards eventually starting his own cheese-manufacturing company.
Sargento Becomes a Gentine Family Business
Leonard Gentine, Sr. bought out Joseph Sartori, making Sargento a Gentine family business (Pictured are Ron Begalke, Leonard Gentine, Sr. and Joe Sartori during a meeting.)
Meet Sammy Sargento
Many of the company’s early advertisements featured a whole cast of hand-drawn cartoon characters, including Sammy Sargento. A military man carrying a sword, the character may have been a reference to the Spanish translation of Sargento, meaning sergeant. Sammy was created by Margie Stroebel, the wife of future Sargento president Charles Stroebel and sister-in-law to Leonard Gentine. The happy mascot would promote Sargento cheeses well into the 1970s.
Sargento Wears the Crown
Sargento changed its logo from the Leaning Tower of Pisa one of its early years to a crown icon placed above the Sargento name. The logo would see several variations over the years, including adding a circle and two sets of parallel lines on each side. However, the crown remained consistent. The Sargento crown logo was used to represent Sargento Inc. well into the 1990s.
Leonard Gentine Finds his Calling
Leonard Gentine, Sr. spent years searching for his calling before he found the cheese business. Since the late 1930s, he had owned and operated a funeral parlor in Plymouth, Wisconsin, with his wife Dolores while pursuing several side businesses, including an ambulance service and raising minks and nutrias. His enterprises helped him make connections and establish a reputation as an honorable businessman, but none became what he truly wanted: an operation so successful it could be an enduring family business.
In 1949, an encounter with a friend at a poker game would put him on the right path. The friend asked Leonard to procure some cheese gift boxes for the holidays. In the course of pursuing the project, Leonard learned about the cheese industry and discovered an untapped market potential for “exotic” Italian cheeses like mozzarella and provolone. He started a mail-order cheese business to realize that potential. Run out of an old carriage house on his property and heavily dependent on the contributions of family and friends, the business moved 5,000 units by the end of its first year. Its success would lead Leonard to deeper and deeper involvement in the cheese business until 1953, when he founded Sargento, which would become the family business he had always sought.
The Plymouth Cheese Counter
As Leonard Gentine’s mail-order cheese business finished its first year of operations as an astonishing success, he decided to expand by converting the carriage house on his property into a specialty retail store, the Plymouth Cheese Counter. The store featured a walk-in cooler, free samples and a guidebook to cheeses, all of which helped the people of Plymouth branch out beyond the familiar to try cheeses from all over the world.
The brick-and-mortar business thrived, and in time Leonard would come to believe the demand for high-quality natural cheeses could sustain something bigger than a small specialty store. This belief led him to begin purchasing, manufacturing and marketing his own cheeses, and in 1953 to launch Sargento with the mission of spreading his wares to grocery stores so that even more people could discover his products.
Sargento Becomes a Gentine Family Business
Sargento cofounders Joseph Sartori and Leonard Gentine, Sr. were close personal friends and effective business partners, but Leonard’s ultimate goal had always been to run a family business, something he could pass down to his children. In 1964, with Sargento doing well, Leonard asked Joe to sell his stake in the company to him. After Joe graciously agreed, Leonard put everything on the line to borrow the $150,000 needed to meet a fair purchase price. As a result of the deal, Joe collected a staggering fifteenfold return on his initial $10,000 investment and remained with the company as an advisor, while Leonard had the satisfaction of knowing that in Sargento he finally had the family business he had always wanted. Joe and Leonard remained friends for the rest of their lives.
A New Way to Snack with Sargento Cheese
Always looking to make life easier, Sargento offered customers cracker-ready cheese slices with Cracker Snacks, available in varieties like Swiss, Pimento and Brick. Ready to entertain, Cracker Snacks were packaged in a handy serving tray.
Sargento is Born!
Sargento Company formally began when Joe Sartori and Leonard Gentine, Sr. signed a partnership agreement to launch a new cheese company. Sartori would help with capital and supplies, while Gentine would run the company day to day. The name “Sargento” derived from the combination of their last names, with an “o” added to the end to give the brand an Italian flair.
Sargento was formed to realize Gentine’s vision of offering American consumers high-quality Italian cheeses in ready-to-purchase portion sizes. Before the company came along, Italian cheeses could be difficult to obtain. They were a specialty product, available only in bulk sizes from which retailers had to carve individual portions manually, and many stores didn’t carry them at all. The company’s consumer-sized packaging would get mozzarella, provolone, Parmesan and Romano to countless grocery store dairy cases, and from there to countless Americans’ refrigerators.
Sargento Peg Bar Revolutionizes the Dairy Aisle
The company’s use of peg bars to hold up its products revolutionized how cheese was displayed in grocery stores. Previously, cheeses were usually displayed on their backs on a dairy case shelf, which meant only the bottom end of the package was visible and shoppers’ eyes tended to wander right past the product. Leonard and his longtime associate (and future Sargento president) Chuck Strobel found the solution to this problem in the lunchmeat section. Lunchmeat was often hung from metal pegs that allowed the product to be displayed facing out, making customers more likely to notice it. Leonard and Strobel realized the same principle could raise the profile of Sargento cheese
Developing and implementing the peg boards required a huge investment on the part of Sargento. Packaging had to be redesigned to suit them, salesmen had to be trained to install them and stores had to be convinced to carry them — the company achieved that last feat by offering stores the pegs for free as long as they ordered a sufficient variety and amount of Sargento products. It was a lot of time, money and effort to sink into a new concept, but it paid off. Sargento sales rose steadily wherever peg bars were installed — retailers began calling them the “shopper stopper.” Peg boards are now taken for granted as a natural part of the grocery store cheese case.
The First Logo
Sargento was always a family-operated business. The company’s first logo was designed by Marge Strobel, Dolores Gentine’s sister and Leonard Sr.’s sister-in-law. Marge’s husband Chuck was integral to the company’s history; a lifelong friend and employee of the Gentines, he was with Sargento from the beginning and would go on to become president of the company.
Sargento Spices Things Up with Taco Cheese
Recognizing the increasing popularity of Mexican food in the United States, Sargento added Taco Cheese to its line of blended shredded cheeses. Taco Cheese featured a blend of mild Cheddar and Monterey Jack cheese along with Mexican-style spices. It marked the first time Sargento or any other company added seasoning to its shredded cheese.
The Vacuum Seal
Tired of having to dip his cheese portions in wax to preserve them and wanting to sell sliced cheese to make consumers’ lives easier, Leonard Gentine, Sr. and his design partner, Bill Lindstedt, utilized a vacuum seal system for cheese in plastic. This allowed cheeses to last longer and made prepackaged sliced natural cheese a grocery store staple.
The development process had been grueling and filled with setbacks, but it was also an early triumph in what would become the template for innovation at Sargento: “At first, the idea could look ludicrous, impossible to achieve. Fatigue and frustration battered them. Disappointments. One failure after another. But those defeats eventually led to new knowledge, new skills, and — if patient enough — success.”
Making Cheese to Fit a Burger
Little conveniences can make a big difference. Sargento Burgercheese offered sliced cheese in the shape of a circle rather than the traditional square to better match the shape of a hamburger or bun. People were so happy not to have to trim the four corners off the slice manually or have cheese dripping down the sides of their burgers that round cheese slices quickly became popular, and making sandwiches got just a little bit easier.
Sargento Finds a Permanent Home
Sargento began operations out of the same converted carriage house that was home to Leonard Gentine, Sr.’s cheese store, the Plymouth Cheese Counter. However, by 1955, just two years after its founding, Sargento was doing well enough to warrant its own dedicated space. The company moved to a rented facility temporarily while exploring its options, then the following year purchased its first permanent production site, a disused plant for the Elkhart Lake Canning Co. The Elkhart Lake site has remained a hub of company operations ever since. It is now one of four Sargento facilities in Wisconsin, and is home to the company’s engineering, research and development and culinary departments
Sargento Introduces Shredded Cheese
Leonard Gentine, Sr. had long pondered a way to offer customers packaged shredded cheese. He knew the concept would be a winner, so he decided to build one for himself. Using a pasta maker as inspiration, Leonard, Bill Linstedt and Norman “Bud” Dick spent months developing a working prototype that could operate continuously and produce consistent shreds in the desired size. Ready-shredded cheese proved so successful that it was not only a hit for Sargento but caught on strongly throughout the entire industry. The modern dairy case wouldn’t look the same without it.
Recipe Blends: Authentic. Convenient. Delicious.
Sargento introduced its Recipe Blend line, which combined different kinds of cheeses commonly called for in recipes for Mexican and Italian cuisine.
After around 100 Sargento employees won the $206.6 million Powerball jackpot in a workplace lottery pool, most of the winners chose to continue working at Sargento, recognizing how important the company was to them.
Dip, Dip Hooray!
MooTown Snackers Cheese & Sticks were a convenient, portable snack for kids on the go. Available in single-serving or perforated multipacks, the cracker snacks included cracker sticks with a dippable cheese sauce and required no refrigeration. Sargento later expanded its MooTown Snackers products to include Cheeze & Crackers and S’Mores spreadable flavor varieties.
Standing out from the Crowd
Sargento introduced its primary burgundy and prominent horizontal Sargento logo. As the dairy case proliferated in offerings and colors, Sargento created a uniform look and principal color across its product lines to help consumers find Sargento products.
For several years, factory workers on the second shift at the Sargento facility in Plymouth, Wisconsin, had a tradition of pooling their money to buy Powerball tickets whenever the jackpot got above $100 million. There were about 100 employees in the pool on August 5, 2006 when they won the largest jackpot in Wisconsin history: $208.6 million. After taxes, each participant would receive about $670,000. The winners would become known as the “100 Miracles.”
The mutual regard between the winners and Sargento was evident in the way they responded to the win. CEO Lou Gentine, Sr., arranged for all the winning employees to get professional advice, support and guidance in how to handle their newfound wealth, all of it provided at the company’s expense. The employees, meanwhile, remained with the company despite that newfound wealth. On the day they collected the check, only four people from the pool even planned to leave Sargento, and by 2012, six years later, Lou Gentine estimated that over 75 percent of the winners were still with the company. The special relationship that came from the company’s longstanding philosophy, “Hire good people and treat them like family,” had never been clearer.
Leonard Gentine, Sr., Cheese Laureate
The National Cheese Institute (NCI) Laureate Award is one of the most prestigious honors in the cheese industry, given to only one recipient per year. Leonard received the award in recognition of his lifetime of contributions to the cheese industry, including the development of vacuumsealed natural cheeses, packaged shredded cheeses, the peg board display and the resealable closure for cheese. Leonard accepted the award in person at the NCI’s annual meeting in Chicago.
Recipe Blends: Authentic. Convenient. Delicious.
Amid a boom for homemade Italian and Mexican foods — a boom Sargento products had helped fuel — the company introduced Sargento Recipe Blends. The new product line combined different kinds of natural cheese commonly called for in Mexican and Italian recipes, allowing consumers to combine authentic taste with cooking convenience. The product line initially launched with two options. The 6 Cheese Italian blend contained Mozzarella, Provolone, Parmesan, Romano, Fontina and Asiago, while the 4 Cheese Mexican blend featured Cheddar, Monterey Jack, Queso Quesadilla and Asadero Mexican cheeses. The debut products’ success would lead the company to continue developing and refining multi-blend cheeses for recipes.
The Modern Logo
The new Sargento logo was more than a cosmetic update. It was a recognition of several major changes the company had initiated in recent years, including a reduction in the amount of plastic used in packaging, the introduction of several new products and the launch of a landmark multiyear program to increase efficiency and quality in company operations. According to market research, steps like these contributed to consumers’ perception of Sargento as a different type of cheese company, one that they associated with high-quality products, European origins and attention to detail, among other things. Taking all of these developments into account, the company decided it was time for a new look that recognized how much the brand had grown and better reflected the way consumers saw Sargento products.
The Loss of the Founder
Leonard Gentine, Sr. passed away on August 19 at age 81, following a long battle with Parkinson’s disease. He left behind his loving wife, Dolores, four grown children and their spouses, fifteen grandchildren, one great grandchild and Sargento, the company he had built for them. The year of his passing, the cheese company he launched out of a carriage house 43 years earlier garnered $364 million in net revenue while remaining a family-run operation, ready to carry on the principles he had established.
Hanging Out a Shingle
By staggering slices of cheese like shingles on a roof, Sargento made it easy for customers to extract a single slice of cheese from the stack without fumbling or tearing. Previously, sliced cheese was stacked one on top of the other. Shingled packing changed how Sargento packaged sliced cheese, making it more convenient.
With new technology all it took to open a package of Sargento cheese was a gentle pull on an easy-to-open and close slider. Sargento was the first cheese company to use the feature, and it was so groundbreaking that the company won a WorldStar Award for Packaging Excellence, the most prestigious award in packaging.
Rooting for the Home Teams
Sargento became the official cheese of the Green Bay Packers. The Packers beginning of a new venture for Sargento and Wisconsin sports. In the following years, the company continued to expand its partnership with the Packers and would build new partnerships with the Milwaukee Brewers, Milwaukee Bucks and others.
True to the company’s values, Sargento connected these sports partnerships to its philanthropy through programs that make Wisconsin communities stronger by providing hunger relief and affordable housing.
A New Cheese Fleet
Sargento updated its fleet of semi-trailers with vinyl siding designed to make the vehicles resemble giant blocks of cheese. According to then-CEO Lou Gentine, “The re-designed siding reinforces the fact that our family's passion is cheese and all we do is cheese.”
The first truck to bear the new cheese design made its debut on a road trip to the North Island Naval Station in Coronado, California. The USS Ronald Reagan was returning to North Island, its home port, and the truck carried a 550-pound replica of the ship made out of Sargento Cheddar cheese to greet the nearly 8,000 members of the ship’s crew, family and friends.
Artisan Flavors, Sargento Quality
Wanting to combine the flavor profiles of handcrafted, small-batch cheeses with the quality and affordability of its own natural cheese offerings, Sargento developed the Artisan Blends line. Each bag contained Sargento products combined with cheeses made by small artisan cheesemakers who were identified by name on the front of the package.
"Persnickety People, Exceptional Cheese"
When Sargento launched an iconic ad campaign focused on how “persnickety” it was about cheese, the word soon became closely tied to the company’s dedication to quality craftsmanship.
A Fancy New Offering
Sargento Fancy Shred Cheese was developed because of its suitability to certain cooking applications, a sign of how important shredded cheese had become to American culinary habits.
Sargento Food Service Corporation is Born!
The newly formed Sargento Food Service Corporation offered domestic or imported cheese “any way you want it” to food service and industrial customers. The company also worked with clients to develop custom-blended or packaged products to meet their specific needs. Sargento Food Service options also included breaded cheese products, such as mozzarella sticks, and dessert items, including chocolate-covered cheesecake.
A First in Resealable Packaging
In 1955, thanks largely to the determination of Leonard Gentine, Sr., Sargento had revolutionized the natural cheese industry when it created a vacuum-sealed package that could keep prepackaged natural cheese fresh longer. In 1986, Leonard’s son Lee spearheaded the implementation of a fitting follow-up achievement: a resealable Zip Pak that would make it easy to reseal the cheese after it was opened. The product was test-marketed in 1986, but quickly proved so popular that Sargento ramped up production to begin a national rollout in 1987.
New Company, New Look
Sargento realigned its Sargento Cheese Co., Food Service and flexible packaging operations under one parent company: Sargento Inc. Lou Gentine served as president and CEO of the new company. As part of the transition, Sargento Cheese Co. adopted a new logo, which featured a farm scene above the Sargento name, followed by “of Wisconsin” to emphasize the company’s dairy state heritage.
Wholesome Snacking for Kids
Sargento introduced Moo Town Snackers to give parents an option for their kids and themselves to fit “on-the-go” lifestyles. Unlike many convenient snacks out there, Moo Town Snackers were 100 percent, natural cheese individually wrapped to ensure freshness and convenience.
Return to Plymouth
Sargento moved its headquarters and approximately fifty percent of its operations from Elkhart Lake to the Plymouth Industrial Park in Plymouth, Wisconsin, where the company is still headquartered today. The move represented the company’s tremendous growth and need for additional plant and office space. It also constituted a return to the town where Sargento was born. The rest of the company’s operations, including cutting and packaging bulk cheese, remained in Elkhart Lake.
Sargento Hits the Airwaves
Butch Gentine spearheaded the development of the first Sargento television commercial. “The Sargento Variety Show” featured animated Sargento products introducing themselves through song and dance in the style of a 1970s variety show. Lyrics referenced specific products and reminded consumers that Sargento cheeses were easy to find because of their peg board displays, “so easy to see because we’re always hanging right before your eyes.”
Ensuring the Sargento Legacy
Leonard Gentine, Sr. moved from the presidency of Sargento to the newly created post of chairman of the board while Chuck Strobel became president and Leonard’s son Lou became a vice president. Chuck, Leonard’s brother-in-law and lifelong friend, had been helping to build up Sargento since its founding. The transition created the framework to ensure that the company’s values continued as Leonard gradually stepped away from day-to-day management. In time, Lou Gentine would follow in his father and uncle’s footsteps as head of the company, and be succeeded in turn by his own son, Louie.
"Not a Big Cheese, Just a Better One"
Sargento introduced a new slogan, “Not a big cheese, just a better one.” The slogan reflected the company’s emphasis on quality and giving consumers the best experience possible: “We slice it. Or shred it. Or crumble it. So you don’t have to.”
Sargento Enters A New Space
Sargento took a step outside of its usual offerings with Sour Dough French Bread Pizza, available in Pepperoni, Sausage or Cheese varieties. The experiment would lead the company to decide to continue focusing on cheese as a product, rather than an ingredient, but Sargento never stopped looking for new ways to share its cheeses with the public.
Lou Gentine Becomes President Of Sargento
Leonard Gentine, Sr.’s dream of seeing Sargento continue from one generation to the next came to fruition when the board of directors unanimously elected his son Lou president of the company. Lou would lead Sargento for the next 32 years, longer than the company had been in existence when he first took office.
"Persnickety People, Exceptional Cheese"
Sargento first called itself persnickety in three short television commercials. In the ads, a master cheesemaker with an exacting eye for detail and no room for compromise continues to push his two young assistants to improve their already high-quality product. A tagline then informs the viewer that Sargento cheesemakers are “The persnickety cheese people from Plymouth, Wisconsin.” The ads became a hit, and the word persnickety became an enduring part of the Sargento brand.
“Persnickety” caught on in part because it was more than just a slogan — it captured the way of life at Sargento. The word was chosen by an advertising specialist who had observed Sargento workers in action and wanted to convey the exacting attention to detail and focus on quality that he saw at every level of the company. Once the ads ran, the company and its employees were so proud of the persnickety label that they made it a part of the company’s core identity. For example, the modern-day street address for the Sargento headquarters in Plymouth is One Persnickety Place.
Turning on the Lite
Believing the market for diet cheese was being underserved by processed options with limited selection, Sargento launched the Dairyland Lite line to offer shoppers natural cheeses. Initial offerings included reduced calorie, reduced sodium and reduced cholesterol options.
A Fancy New Offering
When Sargento introduced the first prepackaged shredded natural cheeses in 1958, the ease and convenience of the products began changing the way many people cooked with shredded cheese. In the 1980s, the company spoke to the trends that had unfolded in the twenty-five years since that breakthrough with Sargento Fancy Shred, whose finely-shredded pieces were ideal for certain cooking applications, such as those that called for cheese to be melted or used as flavoring or seasoning.
Sargento Offers The First Pre-Cut Cheese For Convenience