ASIAGO
USA | COW
pronounced "ah-see-AH-go"
Cello Asiago is a semi-hard cheese made in the USA with cow''s milk. It follows traditional Italian methods but offers an American twist. Typically aged for 10 months, it has a sweet, nutty flavor, without lipase, making it distinct. Cello Asiago is naturally gluten-free and rBGH/rBST-free, versatile as a snack, or grated over dishes. Its unique taste pairs well with many foods and wines.
COPPER KETTLE PARMESAN
UNITED STATES | COW
Cello Copper Kettle Parmesan, crafted in Wisconsin, USA, is made from pasteurized cow''s milk. Aged for 16 months, this cheese offers a unique caramel finish with robust and sweet flavors. Produced in copper vats, it is celebrated for its distinct taste and high quality. Ideal for various dishes or as an impressive standalone cheese.
DILL FONTINA
USA | COW
pronounced "fon-tina"
Cello Dill Fontina is a deliciously creamy cheese made from cow''s milk in the USA, aged for 60 days. It features a hand-rubbed blend of dill and summer herbs, enhancing its mild flavor profile. It''s gluten-free and rBGH/rBST free, ideal for health-conscious consumers. Versatile in use, it adds a unique twist to any dish with its subtle herb notes and creamy texture.
SMOKY PEPPER FONTINA
USA | COW
pronounced "fon-tina"
Cello Smoky Pepper Fontina is an American cheese made from pasteurized cow''s milk, aged for 60 days. It features smoky, peppery spices hand-rubbed during aging, resulting in a complex flavor. This semi-soft cheese is gluten and rBGH/rBST free, offering a creamy texture perfect for various culinary uses. Its bold taste pairs well with wine and fruits, providing a unique sensory experience.