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Short list of common FAQs

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Storage
  • Hard cheeses are best stored in the refrigerator. Wrap wedges loosely with waxed paper, plastic wrap, a damp cloth or foil to allow airflow and prevent drying. Labeling the cheese with the type and date is helpful.
  • Shaved, shredded, grated and crumbled cheese should always be refrigerated, stored in an airtight container and used promptly for best flavor. Some cheeses can even be frozen, although doing so may alter the flavor slightly.
  • For specific storage recommendations, always refer to the package directions.
Milk Source
  • All Cello Cheeses are made with milk from cows not treated with rBGH/rBST
  • WHAT TYPES OF MILK DO YOU USE TO MAKE CELLO CHEESES?
    • All Cello cheeses are made from cow’s milk.
  • Are all Cello cheeses made with Pasteurized milk?
    • Many authentic, imported, artisan cheeses, like Pecorino Romano, Parmigiano Reggiano and Grana Padano are made with milk that is heat treated – and this milk is commonly described as being “cooked.” The time and temperature of this cook does not fully satisfy FDA’s criteria for being called “pasteurized” milk. The cheese is then aged to develop a characteristic flavor, color and texture. The FDA requires that imported cheeses made from unpasteurized milk must be aged for at least 60 days.
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