Our Story

The feeling you get when you put something genuinely good on the table, and see others enjoy it, is the point. The spread that disappears faster than you expected. The meal where everyone stays a little longer than planned. That quiet moment you carved out just for yourself. These moments deserve something real at the center of them. That's what Cello is for.

We started as importers who fell in love with Italian cheesemaking and became makers ourselves. For decades, we have crafted our cheeses using time-honored methods, including traditional copper kettles for our signature Parmesan. Milk from three local family farms. Every wheel aged with patience, because the flavor it produces can't be rushed. No fillers. No shortcuts. A process you can taste in the finished cheese, and one that no other brand in the category can claim. Inspired by European traditions, applied across every cheese we make.

Whether it's a weeknight dinner or a weekend spread, we meet you where you are. From Parmesan to whatever comes next, the standard stays the same. A range built for every table and every moment, from Parmesan and Asiago to Copper Kettle and Mascarpone. For the people you're feeding and for the quiet times you're feeding yourself.

For families, for food lovers, for anyone who wants something genuinely good on their table. Cello doesn't ask you to be a cheese person. We just give you a reason to keep reaching for it.