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Sargento

Sargento Foods Inc. is a privately held American food company specializing in natural cheese products, founded in 1953 in Plymouth, , by Leonard A. Gentine Sr. and Joseph Sartori. The company name derives from a combination of the founders' surnames, reflecting its origins as a focused on cheese and packaging innovation. Under family ownership for three generations, Sargento has pioneered key advancements in the cheese industry, including the invention of vacuum-sealed packaging, pre-sliced cheese, and shredded cheese varieties that revolutionized consumer convenience. Its product lineup features a wide range of natural cheeses, such as slices, shreds, string cheese, snack sticks, and balanced snack packs combining cheese with nuts, fruits, or crackers. As of 2024, the company operates five facilities, employs over 2,400 people, and reports annual net sales of approximately $1.7 billion, emphasizing quality, family values, and stakeholder philosophy in its operations; it is also expanding with a new manufacturing facility under construction in Plymouth.

History

Founding

Sargento Foods Inc. was founded on October 23, 1953, in , , as a partnership between Leonard Gentine Sr. and Joseph Sartori. The company's name originated from a blend of the founders' surnames: "Sar" from Sartori and "Gento" from Gentine, with an additional "o" appended to evoke an Italian flair, aligning with their initial emphasis on Italian-style cheeses such as , Romano, , and . The partnership formalized operations that Gentine had begun informally in 1949 through The Plymouth Cheese Counter, a small and housed in a carriage house, where he sourced natural cheeses from local and supplied nearby stores and . Sargento's early focus was on retailing and distributing these cheeses, capitalizing on the region's strong dairy heritage to meet growing consumer interest in convenient, high-quality products. A key early innovation came in 1955, when the company introduced the first pre-packaged sliced natural cheese along with vacuum-sealed packaging, addressing consumer demand for ready-to-use portions that preserved freshness and reduced waste. In its formative years, Sargento navigated challenges stemming from post-World War II dairy market shifts, including a surge in demand for processed convenience foods amid economic prosperity, while facing intense competition from larger national processors that dominated distribution channels. These dynamics pressured small operators like Sargento to differentiate through innovation and local sourcing, setting the stage for steady growth in the competitive landscape.

Growth and milestones

In 1958, Sargento introduced the first commercially packaged shredded natural cheese, a innovation that simplified preparation for home cooks by eliminating the need for manual grating and reducing waste through portion control. This product quickly became a staple, transforming habits in and establishing Sargento as a pioneer in convenient cheese formats. To support growing demand, Sargento acquired its first permanent production facility in by purchasing a former plant in , marking the company's transition from a cheese distributor to a full-scale manufacturer. This shift enabled in-house production of shredded and sliced products, allowing Sargento to expand operations and innovate without relying on external suppliers. By the mid-1960s, the company had fully bought out its co-founder partner, solidifying family control and focusing resources on manufacturing growth. Leadership transitioned to the second generation of the Gentine family in the 1970s and 1980s, as Leonard Gentine's sons—Larry, Lou, and Lee—assumed key roles, guiding the company through facility expansions and product diversification. Lou Gentine became CEO in 1981, steering Sargento into its modern era of national distribution. The third generation took the helm in 2013 when Louie Gentine succeeded his father as CEO, emphasizing sustainable growth and innovation while maintaining family ownership. In 2022, Sargento acquired Baker Cheese Factory, Inc., a leading U.S. string cheese producer. Sargento achieved significant revenue milestones, surpassing $1 billion in annual sales in amid rising demand for natural cheese snacks and shreds. By 2024, net sales reached approximately $1.7 billion, reflecting consistent expansion to over 2,400 employees and multiple production sites. A notable challenge occurred in 2017, when Sargento voluntarily recalled seven sliced and shredded cheese products due to potential contamination from a supplier. The company promptly ended its relationship with the supplier, cooperated with the FDA, and resolved the issue without reported illnesses linked to its products; was terminated later that year.

Products and innovations

Cheese products

Sargento's core cheese offerings center on natural varieties, including popular types such as cheddar, , and , available in formats like slices, shreds, blocks, and snacks. Sliced natural cheeses, for instance, feature mild to sharp cheddars, creamy , and fresh , designed for sandwiches, burgers, and melting applications. Shredded options include single varieties like medium cheddar or Italian blends of and , while block cheeses provide versatile cuts for grating or cubing. Snack formats encompass made from and snack sticks in flavors like pepper jack, emphasizing portability and convenience for on-the-go consumption. The brand has expanded into specialty lines since the early 2000s, introducing artisan blends that combine premium ingredients for enhanced flavor profiles, such as shredded Parmesan blended with imported Grana Padano or whole milk mozzarella with provolone. Reduced-fat options maintain the taste and meltability of full-fat counterparts while lowering calorie and fat content; examples include reduced-fat Swiss slices with 60 calories per serving and 4 grams of fat, or 4 Cheese Mexican shreds blending Monterey Jack, cheddar, and Queso Quesadilla. These lines cater to health-conscious consumers without compromising on natural cheese quality. Sargento's production process emphasizes sourcing high-quality from local Midwest farms, particularly in , to ensure freshness and regional authenticity. The company crafts its cheeses using 100% real, natural ingredients, avoiding artificial preservatives, colors, or additives common in processed alternatives; for example, their Natural American slices contain only five simple ingredients like pasteurized , cheese , , enzymes, and for color. This approach results in cheeses that retain authentic texture, flavor, and melt without the need for emulsifiers or extenders. In the market, Sargento positions itself as a leader in "real, natural cheese," differentiating from competitors' processed products by highlighting its commitment to unadulterated since 1953. This branding underscores family-owned quality and innovation, appealing to consumers seeking trustworthy, additive-free options in a category often dominated by imitation cheeses.

Packaging and other developments

Sargento pioneered resealable for cheese products with the introduction of the Zip-Pak system in 1986, allowing consumers to maintain freshness after opening. This innovation marked a significant advancement in convenience, enabling easier storage and portioning of shredded and sliced cheeses, and positioned the company as a leader in flexible for dairy items. Building on this, Sargento expanded into portion-controlled snacks through its Balanced Breaks line, launched in 2015, which combines natural cheese with nuts, dried fruits, and crackers in pre-portioned trays for on-the-go consumption. In , Sargento launched the 'Fun! Balanced Breaks' line, further expanding its snack portfolio. These snacks emphasize balanced and convenience, with each serving providing around 8 grams of protein while supporting portion management for health-conscious consumers. In response to environmental concerns, Sargento has pursued initiatives, announcing 100% recycle-ready status for Balanced Breaks trays (excluding overwrap) in 2023, with a goal of full recyclability by the end of 2024; as of 2024, the trays are curbside recyclable in some municipalities. The company has also reduced resource use by employing films that require less heat for sealing, cases with minimal glue, and equipment cooled by recycled water, contributing to broader waste diversion efforts that achieved 91% of waste out of landfills in 2024. Sargento's efforts include producing custom private-label cheese products for retailers, exemplified by its 2022 acquisition of Baker Cheese Factory, which specializes in sold under various store brands. These initiatives target convenience for busy households, integrating resealable and portioned formats to meet evolving consumer demands for practical meal solutions.

Corporate affairs

Ownership and leadership

Sargento Foods Inc. remains a , wholly owned by the Gentine family since 1965, when founder Gentine acquired the interest of co-founder Sartori. This family ownership structure enables a focus on long-term strategic decisions without the short-term pressures associated with public markets. As of 2025, the company is governed by approximately 60 shareholders, all descendants of and Dolores Gentine. Leadership at Sargento has transitioned across three generations of the . The second generation began with Lou Gentine serving as CEO from 1981 until 2013, during which time the company's annual sales grew from around $100 million to over $1.2 billion. In 2013, his son Louie Gentine, a third-generation member, assumed the role of CEO, and by 2023, he advanced to Chairman and CEO, continuing to guide the company alongside non-family executives such as Michael Pellegrino. In 2025, longtime leader and third-generation owner Mike McEvoy retired from his executive role. Sargento employs a council, evolved from an earlier "Brothers Council" involving Leonard's sons, to facilitate communication among shareholders and align on matters. The company emphasizes employee-centric policies, including a robust profit-sharing program that contributes significantly to retirement benefits for its over 2,000 employees. The Gentine family supports through foundations such as the Gentine Inc., which provides grants primarily for , , and community projects in . These efforts include funding for educational institutions and local initiatives, reflecting the family's commitment to the state's communities and, by extension, its dairy heritage.

Facilities and workforce

Sargento maintains its entire operational footprint within , with five facilities including corporate and manufacturing plants located in , Hilbert, , and Elkhart Lake. The at One Persnickety Place serves as the central hub for administrative functions and production activities. In May 2025, the company announced plans for a new 384,000-square-foot manufacturing facility on a 66-acre site near , intended to relocate and expand existing operations from the campus, with phased occupancy starting in 2027. These Wisconsin-based sites enable Sargento's vertically integrated model, encompassing cheese production, processing, and packaging under one roof to maintain control over quality and efficiency. Sustainability initiatives at the plants include significant resource conservation, such as saving 15 million gallons of water at the facility—contributing to a 10% overall corporate reduction—and diverting 91% of waste from landfills across operations. As of 2024, Sargento employs approximately 2,500 people, primarily sourced from local communities to support its regional economic ties. The company emphasizes employee development through , individual career plans, , mentoring, and youth programs in with area high schools and technical colleges. Sargento fosters a family-oriented workplace culture rooted in trust, honesty, and fairness, offering comprehensive benefits such as , 10 paid holidays, wellness programs, and tuition reimbursement to promote long-term and . This approach aligns with the company's guiding principle of hiring good people and treating them like family, contributing to high tenure and internal growth opportunities without a notable unionized workforce.

Marketing and sponsorships

Advertising and branding

Sargento's strategy has evolved significantly since its founding, transitioning from a model focused on cheese gift boxes in the late 1940s to marketing with the launch of pre-packaged sliced natural cheese in 1955, which enabled broader retail distribution and consumer accessibility. This shift laid the foundation for emphasizing product innovation and natural quality in promotional efforts. By the , the company expanded its reach with its first television commercial in 1973 and featured whimsical cartoon mascots like Sammy Sargento in print and broadcast ads to build brand familiarity among households. In the 1980s, Sargento refined its brand identity with the "Not a big cheese, just a better one," positioning the company as a quality leader in cheese rather than a volume-dominant player, aligning with its family-owned and innovative developments. This era marked a stronger emphasis on consumer-facing messaging to differentiate from competitors. Subsequent slogans, such as "Our family's passion is cheese" adopted around 2006, further highlighted the three-generation family legacy and commitment to 100% real, cheese, appearing prominently on and ads. Television campaigns in the 2000s and early 2010s frequently showcased family-oriented scenarios, such as shared meals where Sargento cheese enhances everyday dishes like burgers and grilled sandwiches, under the recurring "We're Real Cheese People" to stress authenticity and meltability. Examples include spots depicting multi-generational gatherings, reinforcing emotional connections to home cooking and natural ingredients without additives. By the mid-2010s, Sargento pivoted toward digital channels, ramping up content on platforms like and to promote user-generated recipes and quick snack ideas, adapting to online consumer behaviors. In 2025, Sargento partnered with for a promotional campaign during National Month, featuring ads across Fox's and platforms to highlight cheese versatility. The brand primarily targets families and food enthusiasts who prioritize natural, versatile dairy products for meals and snacking, using insights to tailor messaging around convenience and flavor enhancement. To support this, Sargento collaborates with retailers on in-store promotions, deploying digital screens in dairy aisles to highlight time-of-day suggestions and bundled deals that drive impulse purchases. This integrated approach complements occasional sponsorship tie-ins for heightened visibility.

Sports and community involvement

Sargento has maintained a longstanding partnership with , a premier racing venue located near its , headquarters, including serving as title sponsor for the 2012 Sargento 200 in the then-Nationwide Series. This involvement expanded in 2022 when Sargento sponsored driver following an on-track incident at where his car collided with a Sargento signage, inadvertently boosting the brand's visibility; the partnership covered his No. 45 Chevrolet at . In 2025, Sargento expanded its sports sponsorships by supporting the "Chantlers," a cheese-themed antler mascot for the , enhancing visibility in professional basketball. In community programs, Sargento supports Wisconsin's dairy industry by sourcing milk exclusively from local family-owned farms, thereby bolstering the regional agricultural economy through consistent purchases and partnerships. The company also runs annual cheese donation initiatives, including a notable 2020 effort that distributed $2 million worth of cheese to food banks nationwide amid the . More recently, its 2024 Real Impact Report highlighted 17 truckloads of cheese and food donated to area pantries, while collaborations like the Touchdowns for Hunger program with the have raised $1.9 million since 2002 to provide over 1 million meals to those in need. Sargento fosters cultural ties through active participation in Midwest events and employee-led volunteerism. At the , the company offers Sargento Cheese Sticks in cheddar and varieties, showcasing its products amid the state's agricultural celebrations. Employee initiatives include the annual Day of Caring, where staff contribute over 1,200 volunteer hours to causes like building homes with and assembling beds for children in need; in 2024, Sargento employees joined Packers staff at Paul's Pantry for food sorting and distribution. These engagements have amplified Sargento's brand visibility across the Midwest, particularly through high-profile motorsports exposure at , while community contributions—such as $1.9 million in hunger relief donations and thousands of volunteer hours—support local economies by addressing food insecurity and needs in Sheboygan County and beyond.

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