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!
Read moreAmericans 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.
Read moreIf you’re a child of the ‘80s or ‘90s, you are likely familiar with the Choose Your Own Adventure book series. At points throughout the book, the reader can select their own story path by turning to a certain page, making the book versatile and fun for any bookworm! At Cello, we think pairing wine […]
Read moreWhat 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?
Read moreIt’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!
Read moreWith 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.
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