Cello
pronounced "ah-see-AH-go"
| Cello Asiago, produced by Schuman Cheese in Wisconsin, is a 10-month aged, semi-hard, cooked-curd cheese made from pasteurized cow’s milk sourced from local family farms. Unlike European PDO Asiago, it follows U.S. CFR standards, using microbial rennet and excluding lipase to create a sweeter, nutty flavor profile without spicy notes. The cheese’s moisture (~32.85%) places it in the medium Asiago category, balancing firmness and meltability. Aging occurs in controlled environments replicating Italian conditions. Cello Asiago is gluten-free, vegetarian, awarded “Best of Class” in 2024, and pairs well with wines and beers, reflecting a fusion of American dairy science and Italian tradition. | |
| Country | United States |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Semi-hard, Smooth |
| Flavor Profile | Lightly Sweet, Nutty Finish, Subtle Sharpness |
| Wine Pairings | Zinfandel, Chianti, Sauvignon Blanc, Riesling |
| Beer Pairings: | IPA, Saison |
| Food Pairings: | Vanilla ice cream, Spiced nuts, Cured meats, Potato Gratin, Pizza blends |
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