Parmesan cheese may be best known as a topping within the United States. Sprinkle a little on your pasta, pizza, or soup, and put it back in the fridge. But to turophiles and Europeans this may be deemed blasphemy, as this cheese is produced and consumed much differently! Couple this with the Parmesan cheese ingredient scandal in the 2010s and there is just a lot of confusion and misinformation about this beloved cheese and how best to enjoy it. Today we win back Parmesan with cheese origins, recipe ideas, and insights on how to choose the best Parmesan cheese!

Putting the Parma in Parmesan cheese (or not)

Parmesan cheese is known as a hard, granular, straw-colored cheese made from cow’s milk, aged typically for 12 months or longer. It’s typically described as rich, nutty, and sometimes fruity. Not shockingly, Parmesan cheese originated in northern Italy, using milk from cows in and around the Parma province as early as the 12th century.

In the U.S., the term “Parmesan” is used generically and somewhat loosely, as it’s the domestic translation for Parmigiano Reggiano. In 1992, Parmigiano Reggiano achieved Protected Designation of Origin (PDO) designation, meaning it’s only produced in specific regions of Italy following specific criteria like the use of only three ingredients – milk, rennet, and salt. Furthermore, in 2008 courts in Europe decided Parmigiano Reggiano is the only cheese that can legally be called Parmesan.

If you’re looking to enjoy Italian-made Parmigiano Reggiano cheese, which many deem “the best Parmesan,” consider purchasing a wheel or wedge with the Denominazione di Origine Protetta (DOP) mark ensuring its origin and traditional production method. Or, if you’re fortunate to travel to northern Italy, you’re sure to find this cheese in practically everything on restaurant menus!

While Parmesan cheese made in America is not produced by Italian specifications and some would argue that the best Parmesan cheese can’t be found in the U.S. (clearly they haven’t tried our Copper Kettle), it’s widely and deliciously available. If you’re an Italian loyalist, we challenge you to head to your store and give Cello’s Parmesan a try. Read on to learn our favorite ways to enjoy one of our favorite cheeses.

Choosing the best Parmesan for…

Grated Parmesan may be the most convenient and popular way to consume this sharp cheese, and while we think it’s pretty grate, it’s not always the right Parmesan for your cheese needs. Check out this chart to guide you in choosing the best Parmesan cheese:

Grated Parmesan	Because grated Parmesan melts quickly, it’s optimally used sprinkled on pizza or soup (i.e. already prepared food), as well as in homemade pasta sauce recipes.
Shredded/Shaved Parmesan	Merlot, For a more artistic topping on salad, choose shaved or shredded Parmesan. It also provides texture to casseroles, risotto, and baked dishes.
Chiseled Parmesan	Feeling snackish? Try chiseled Parmesan like Cello Copper Kettle Chisels for a poppable treat! Mix it up with some pieces of chocolate and nuts for a twist on trail mix. When in doubt, just pair with a glass of Chardonnay.
Block Parmesan	It’s no chip off the ol’ block! Slice Parmesan for use in sandwiches or consider grating it for a super fresh topping experience. It’s truly revolutionary.

The best Parmesan cheese recipes

There are numerous atypical ways to enjoy Parmesan! The Cello team is always finding unique recipes, including these favorites:

• Parmesan Mac & Cheese – think cheddar has to dominate this go-to comfort food? Think again. Enjoy the addition of Parmesan for a richer recipe.
• Parmesan Drop Biscuits – if your drop biscuit recipe needs a pick-me-up, whip these up in just 30 minutes.
• Savory Parmesan Cookies – rollout cookies are traditional, but these savory cookies can be sweetened up with a drizzle of honey, sure to be a crowd pleaser.
• Parmesan and Chocolate Grilled Cheese – from lunchtime treat to late night snack, this tasty concoction is one you won’t want to keep a secret. Fan of cheese and chocolate? Try these other pairing ideas, too.

Party on, Parmesan

While there is so much to know and love about Parmesan, perhaps one of the best Parmesan cheese facts is that it’s friendly to lactose-intolerant cheese lovers. If you know that you can handle low levels of lactose, Parmesan fits perfectly into this category, at two percent or less.

Such a versatile cheese, Cello Parmesan cheese is designed for the unique conditions of the Lake Country Dairy region using select culture and cow’s milk. Our Parmesan is aged for 12 months to enhance this classic household cheese and highlight the bold, nutty flavors and notes of crushed apple.

Parmesan brings the ultimate party when it becomes an anchor for your next cheese board! Consider Cello Copper Kettle, a Parmesan aged for 16 months in copper vats creating a delightful, unique caramel finish.

While we know our Parm can charm, don’t just take our word for it. We’re proud to share our Parmesan cheeses dominated their category in the The World Championship Cheese Contest® 2022! That’s right – Cello Parmesan won Best in Class; Cello Organic Copper Kettle Parmesan came in Second; and Cello Copper Kettle Parmesan rounded out the top three.

An old world cheese, Parmesan offers new world fun when you choose the best Parmesan cheese for you, and the Best of the Best with Cello! Ciao and chow for now!

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Americans eat a lot of cheese, over 40 lbs per person each year and rising! As a cheesemaker located in the top cheese producing state, Cello is proud to offer a wide selection of delicious cheeses for consumption and enjoyment. But what are the most popular cheeses and how can you use them? Read on for our breakdown of the top five.

What are the 5 most popular cheeses?

Just as there are lots of ways to slice cheese, there are several ways to slice data to determine the most popular cheeses! You can consider what the top selling cheeses, most produced cheeses, and – our favorite category – what cheeses Americans eat most are. Taking all of this into account, in no particular order, here are the 5 most popular cheeses in the US:

• Cheddar Cheese
• Mozzarella Cheese
• Parmesan Cheese
• American Cheese
• Cream Cheese

Now that you know which ones are known as “the big cheese,” let’s explore how to cheese confidently with some facts about these most popular cheeses, plus some substitution tips for those of you who want to dabble in the specialty cheese category but don’t know where to start.

How to use cheddar cheese

Cheddar cheese is super versatile, and it’s nearly synonymous with the word cheese in the US (according to a recent survey, it is America’s favorite cheese). In addition to being a key ingredient in many comfort food recipes, it’s also great when paired with wine, such as Malbec or Sauvignon Blanc. A hard or semi-hard cheese found in young and aged forms, cheddar cheese makes a perfect snack or lunchtime replacement when enjoyed with a sliced apple.

With a pretty long shelf life, it’s a great staple cheese to keep on hand, especially in block form to slice for an impromptu cheese board!

Swap for specialty: Go for a subtle flavor difference with an English or Irish cheddar, or try smoked gouda for a signature color and creamy taste. Either way, the key here is unmistakable flavor and versatility.

How to use mozzarella cheese

If you love pizza, you love mozzarella! It’s best known for its shredded form atop what Americans voted as the #1 food they want to eat for the rest of their lives, if they could only pick one.

While we agree you can never go wrong with carbs and cheese, mozzarella comes in many forms like pearls, balls and freshly sliced used in a wide array of Italian delicacies and salad recipes, and often paired with fresh tomatoes. As a kid, you likely enjoyed it as string cheese! No matter how you use it, there’s no denying this young, soft cheese is a crowd pleaser.

Swap for specialty: Feeling adventurous? Have a homemade pizza night and swap the mozzarella for a rubbed fontal. You’re in for a flavorful treat and just as perfect of a melt.

How to use Parmesan cheese

Parmesan, how we love thee, let us count the ways! Parmesan has a special spot in the hearts of Cello cheesemakers, as our Copper Kettle Parmesan has a one-of-a-kind taste from being cooked in copper vats and aged for 16 months.

This hard cheese can be enjoyed in many ways and forms, from grated (its most popular) to block cheese, and it’s a perfect fit in savory and sweet recipes alike. Learn more about the beloved cheese here.

Swap for specialty: Parmesan cheese already falls into the specialty category. But you can have a little more fun with it by trying our Copper Kettle – mentioned above! Once you try it, you’ll never turn back.

How to use American cheese

It doesn’t get much more American than grilling up some burgers on a hot summer night and topping them with – search your feelings, you know it to be true – sliced American cheese! It’s also a top cheese for sandwiches in general, whether as a grilled cheese or layered with lunch meat.

You won’t find “American cheese” in shredded form, but technically, it’s made by mixing cheeses like colby or cheddar. So if you’re searching for that same mild, ooey gooey goodness, grab one of those, or even a monterrey jack.

Swap for specialty: If you’re an American cheese lover (and there’s nothing wrong with that!), we challenge you to start experimenting with specialty cheese here and there. Try swapping that sliced yellow with some Parmesan to level up that next grilled cheese with this recipe or really leveling it up with a trio of premium Italian cheeses with this one.

How to use cream cheese

As bagels are one of America’s top breakfast-on-the-go foods, they are enjoyed most when topped with another one of the most popular cheeses – cream cheese. You can find this cheese spread in a variety of flavors, even dairy-free. It originated in New York in the late 1870s and remains popular for its rich, creamy texture.

While cream cheese only comes in one form, a spread, it’s no one-trick pony! Cream cheese is used in many dip and appetizer recipes, as well as desserts – e.g. star of the show in decadent cheesecakes.

Swap for specialty: If you want even more richness and creaminess, play around with swapping cream cheese with some mascarpone next time – we dare you.

In the eye of the cheese-holder

Regardless of surveys and data, we think the most popular cheeses are whatever ones YOU like eating! For as much as we love making cheese, we love knowing how much you enjoy it.

The specialty cheese category can feel a little intimidating sometimes, which is why you mostly find more mainstream cheeses on this list. We hope the tips for swapping the most popular, commonly used cheeses with some exciting new specialty options helps you try some new things and arms you with some fun cheese talk at your next get together!

Find great cheese at a store near you and keep learning new ways to cheese confidently.

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What pairs well with cheese? Some cheese lovers may respond “what doesn’t!” As cheesemakers we may agree, but we know there are questions surrounding chocolate and cheese—could you? Should you? Would you? How do you? With so many cheeses and types of chocolate, answering the question “does chocolate go with cheese?” can feel a bit daunting. Never fear, the Cello team is here to remove the guesswork and help you cheese (and chocolate) confidently with these 6 pairing suggestions.

Cheese and chocolate pairing ideas

Perhaps cheese and chocolate are a less likely duo when compared with wine and chocolate, fruit and chocolate (we see you fondue lovers), or bacon and chocolate (we can’t even hate), but we are convinced cheese has a proverbial seat at the chocolate table!

Some websites with cheese and chocolate pairing ideas will provide very specific cacao percentages and varieties of chocolate. While we don’t diminish the expertise of chocolatiers, we don’t proclaim “supreme knowledge of chocolate flavor profiles” as our superpower.

Instead, for our pairing suggestions, you’ll note easy-to-find-at-any-grocery-store chocolate, but perhaps a few special Cello Cheese products, which you can find here.

1. Parmesan and dark chocolate

If you checked out our “Shortcut to Pairing Cheese Like a Pro” tips, you know the magic behind complementary flavors. When it comes to Parmesan and dark chocolate, both share a nuttiness that proves even more delightful when heat is applied in this grilled cheese recipe! The toasted, nutty flavor of dark chocolate meets the bold, nutty elements of Parmesan, sure to satisfy late night and midday cravings alike. Another great thing about this combo? It’s friendly to those who are lactose intolerant!

2. Gouda and white chocolate

Just how gouda can it be? While smoked and aged gouda cheeses offer bold flavors, young gouda has a soft and mild taste. Gouda’s non-confrontational nature turns out to be a great complement to white chocolate’s sweet and buttery profile. And even though not everyone is a white chocolate fan because of its overly rich (and seemingly not chocolatey) taste, the gouda truly adds balance, making it a great combination.

3. Pumpkin Spice Rubbed Fontal and milk chocolate

The smooth and creamy Cello Fontal Cheese is mild and slightly sweet, a perfect canvas for our 8 unique spice rubs. Get your taste buds on a wedge of the Pumpkin Spice Rubbed Fontal and pair with a few morsels of milk chocolate. Equally creamy and mild, the milk chocolate really brings out the cinnamon and pumpkin pie flavors for an indulgent pairing experience.

4. Mascarpone and unsweetened cacao powder

Soft cheeses like mascarpone, goat, and brie can often be found in mouthwatering chocolate-based dessert recipes. For a healthier, guilt-free option, blend Cello Mascarpone with unsweetened cacao powder in this tiramisu-inspired breakfast smoothie recipe. The sweetness of the mascarpone adds richness to the smoothie’s cacao, vanilla and coffee additions, making it the perfect morning treat.

5. Brie and Nutella

Yes, Nutella and cheese do taste good together. Conversely to #4, this combination goes all in on the sweetness and decadence! Fruity, earthy, and nutty, brie cheese embraces Nutella’s cocoa and hazelnut flavors for an epic savory/sweet combo. Whether as part of a dessert pizza, grilled cheese with fruit, or baked together in a puff pastry, your sweet tooth will be satisfied by this pair.

6. Copper Kettle and chocolate caramel

Abiding by the strategy of companion flavors, we strongly suggest Cello Copper Kettle with chocolate caramel (pick your own brand or confection). Copper Kettle offers a distinctively rich, cooked caramel finish, so you can imagine the party in your mouth when you add in more caramel AND chocolate! Typically, the uniqueness of Copper Kettle makes it a standalone cheese, but this combo was too good not to share.

Any of these chocolate and cheese recipes and concoctions can be elevated when paired with your favorite wine or beer. We like to call this “building a bridge” – you never know what delectable flavor trios you might create!

Does chocolate go with cheese?

We’re going to answer a question with a question – what do you think? In our pairing suggestions, we strived to showcase something for everyone. While we know white chocolate isn’t always a fan favorite and brie is not beloved by everyone, it’s unlikely you’ll try a combo with a flavor profile you dislike.

To truly discover what cheeses go with chocolate, why not try assembling your own cheese board and sampling a few combinations?

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Party of one? Save time and snag a few Cello Cheese Flights or Snack Packs and pair with your favorite chocolate for the perfect lunch, snack, or perhaps the happiest moment of your day.

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It’s unlikely that the topic of pasteurized vs. unpasteurized cheese has come up during (virtual) water cooler conversation. But perhaps your cheese snob friends just came back from their trip to Italy and can’t stop raving about raw cheeses and this Scamorza we ate in Apulia! Or your pregnant best friend passed on the charcuterie board at girls’ night because she didn’t know which cheeses were safe to eat. And now, many questions about pasteurized vs. unpasteurized cheese are swirling around your head. Let us set your mind at cheese as we school you on pasteurization in the world of cheesemaking.

Is unpasteurized cheese safe?

Before we answer this question, let us briefly define pasteurization. Pasteurization is the process by which raw milk is heated to a high enough temperature in order to kill potentially disease-causing bacteria.

In the cheesemaking process, there are a couple of heat treatments available to accomplish pasteurization while still maintaining flavor. Those familiar with the cheesemaking or aging process know that not all bacteria are bad and it’s often bacteria, cultures, and enzymes that give a cheese its unique flavor or texture! In general, fromagers (the fancy French word for cheesemongers) and turophiles (a connoisseur of cheese) alike just want to enjoy quality cheese, regardless of it being pasteurized vs. unpasteurized.

According to the FDA, CDC and other US agencies, raw milk is especially unsafe when consumed by infants and young children, the elderly, and the immunocompromised. Additionally, pregnant women should not consume unpasteurized cheese or milk products.

So, if unpasteurized cheese is unsafe, it can’t be found in the US, right? Wrong! Unpasteurized cheese is made and sold in the US. In 1987, the FDA banned interstate sales of raw milk, but unpasteurized dairy products can be sold within certain states. Raw milk and cheese must be marketed and labeled as such, as well as aged at least 60 days. Why 60 days? Dangerous bacteria, like listeria, cannot survive past this period, so it’s believed the lengthened aging process removes the dangers of eating unpasteurized cheese.

If unpasteurized cheese were a new drug being marketed by a big pharma company, you’d likely hear the voiceover talent give a warning at the end of the commercial, “Unpasteurized cheeses can cause illness. Side effects may include vomiting, diarrhea, stomach cramps, fever, and flu-like symptoms. Rare and serious conditions can also develop.”

In short, unpasteurized cheese comes with some risks, and it also comes with a shorter shelf life. Raw cheeses containing live and unaged cultures continue to age and change, making them harder to mass produce and standardize.

Outside the US, unpasteurized cheese is much more common and less regulated. So as not to get a “raw” deal, stick with us to learn more about the pasteurized vs unpasteurized cheese debate.

What cheeses are not pasteurized?

As we mentioned, not all cheeses in the US are pasteurized. Generally, the following cheeses are unpasteurized:

• Brie
• Camembert
• Feta
• Gorgonzola
• Mexican cheese (queso fresco, queso blanco, etc.)

If traveling abroad, you know, like your jet-setting friends who were recently in Italy, you are more likely to encounter unpasteurized cheeses—the dairy industries outside the US are much less regulated.

However, your best bet in determining whether a cheese is pasteurized vs. unpasteurized? Read the label or ask your server at a restaurant.

Even cheddar, America’s most commonly eaten cheese, can be made with raw milk, most likely sold in a small batch at a farm or local dairy. There are also plenty of artisanal cheeses, traditionally concocted with raw milk, made with pasteurized milk for all to enjoy!

Why is pasteurized better than unpasteurized?

All Cello cheeses are pasteurized. Pasteurization is just one part of our methods and commitment to the artisanal process, which have helped us win 100 worldwide awards since 2006.

Eating pasteurized vs. unpasteurized cheese reduces the possibility of foodborne illness. It’s also entirely possible for pasteurized cheese to contain contaminants or germs that cause you to become ill, just as raw milk might.

Some people rave that European cheese made with raw milk tastes superior to cheese made with pasteurized milk. Yet, some of the world’s top cheeses are pasteurized.

No matter where you land in the great debate, our job as cheesemakers is not to tell you what to chew or choose. We believe cheese is meant to be loved by everyone who wants to eat, entertain, and enjoy it. At Cello, we aim to make cheese exciting and accessible, and help you cheese confidently!

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With over 75 years of experience, Cello Cheese cheesemakers understand the delicate process behind making great cheese. One of the keys to creating unique flavor profiles and textures for our cheeses depends upon the aging process. While age is “just a number” for humans, cheese aging is an extraordinary process! Follow along to learn more – this is a story for the ages.

What happens when cheese is aged?

You weren’t born yesterday, and neither were most cheeses. Before we school you on how cheese is aged, it’s best to understand the basics of making cheese.

Making cheese requires four basic things: milk (unless you’re a plant-based cheese), cultures/bacteria, rennet, and salt.

Using art and science, cheesemakers heat up the milk, add the appropriate cultures (to change lactose into lactic acid) and rennet (to help the milk solidify), separate the curds from the whey, and use those curds to form their desired cheese.

Some cheeses, like mozzarella and mascarpone (more on that below), stop here and are ready to be packaged and enjoyed.

But some cheeses require aging. Also referred to as ripening or maturing, this process allows the cheese and its proteins and fats to continue breaking down and hardening into a specific type of cheesy deliciousness. Cheesemakers accomplish this through:

• Process – every aged cheese is nurtured intentionally to become its true self! Does it require a wax, wrap or rind? Consider the holes formed in swiss cheeses through adding specific bacteria. Perhaps aroma or spice is achieved, like Cello Rubbed Fontals. All of these characteristics are determined and developed using specific processes while the cheese matures.
• Conditions – while we all know about “man caves” and how to create a space where dudes can retreat and relax, have you heard of a cheese cave? That’s right – amateur and professional cheesemakers alike may consider a haven for cheese to ripen optimally. Key components include high humidity and proper air circulation.
• Temperature – as you may have guessed, temperature also plays a role in cheese aging. On average, cheese is aged at 50 to 55°F (12 to 15°C) but some cheeses, like brie, blue and Roquefort require lower temperatures, approximately 40 to 45°F (4 to 7°C).
• Time – a cheese’s character will develop in time, and the amount of time required to create a specific cheese profile varies. Read on to learn more about the length of time required for cheese aging.

How long can cheese be aged?

The amount of time for aging cheese varies based on the type, perhaps most notably hard versus soft cheese.

Cello Copper Kettle cheese is a hard cheese aged for 16 months to create a distinctive tasting experience through the natural fermentation of cow’s milk.

Conversely, Cello Mascarpone cheese is a soft spread and is not aged. Its texture and flavor require moisture and freshness.

Here’s a handy chart to show the amount of time each Cello Cheese is aged. Notice how the length of time aged correlates with texture?

Type of Cello Cheese	Amount of time aged	Texture	Flavor Profile
Copper Kettle	16 months	Hard	Robust,seet
Parmesan	12 months	Hard	Bold, nutty
Asiago	10 months	Semi-hard	Subtly Sharp
Romano	6+ months	Hard, crumbly	Piquant
Fontal	3 months	Soft	Mild
Mascarpone	N/A	Soft	Sweet, smooth

Cheese, especially cheddar varieties, can be aged for several years, depending on the type and desired flavor or texture. Recently, a 21-year-old Parmesan cheese was auctioned off for charity. You’ll be hard-pressed to find a cheese like that again!

Will aged cheese go bad?

Yes, aged cheese can go bad, but it has a longer shelf life than unaged cheese due to lower moisture content. When unopened and refrigerated, aged cheeses can last several months. Once opened, these cheeses can last several weeks in the refrigerator. Check out these tips for extending the shelf life of cheese.

Does cheese improve with age?

Most people would agree that like a fine wine, cheese improves with age. As humans mature, we often improve too – even the most elite cheese snobs have room to grow. We get one step closer to getting comfortable in our own skin and growing in contentment. Yet, everyone peaks in their own time.

At Cello, we pride ourselves on the artistry or our cheeses and our ability to cultivate their development through the aging process. However, we respect every cheese lover’s flavor preferences. Long-aged cheddars sometimes prove too sharp for some. Others cannot stomach the smell of Parmesan, which develops its flavor during a one-year aging process. The bottom line is, the more a cheese ages, the more its inherent flavors and textures come to the surface to be enjoyed.

If you are lactose intolerant, a longer aged cheese has even more perks than palate-pleasing. The younger a cheese is, the more lactose it contains. As cheese ages and ferments, the lactose sugars are further and further broken down, making the cheese harder and the lactose lower.

Just as beauty is in the eye of the beholder, good taste is in the palate of the eater.

Looking for a simple, easy way to sample cheese and help your taste buds blossom? Try something new with Cello Cheese flights from a store near you.

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