Cello
| Cello Copper Kettle Parmesan, produced by Schuman Cheese in Wisconsin, uniquely combines traditional copper vat cooking with modern pasteurized milk and microbial rennet, resulting in a hard, grana-style cheese aged 16+ months. Copper vats enhance heat transfer and catalyze chemical reactions, imparting a distinctive flavor profile of caramelization, fruitiness, and crystalline texture. Unlike Italian PDO Parmigiano Reggiano, it uses pasteurized milk and vegetarian microbial rennet, ensuring safety and inclusivity. Its complex microbiome, biochemical aging, and precise manufacturing yield award-winning quality with dense nutrition, distinctive organoleptic properties, and broad culinary pairing versatility. | |
| Country | United States |
| Milk | Cow |
| Rennet | Microbial |
| Heat Treatment | Pasteurized |
| Texture Profile | Fracturable, Hard |
| Flavor Profile | Savory, Sweet, Caramel, Nutty |
| Wine Pairings | Oaked Chardonnay, Pinot Noir |
| Beer Pairings: | Porter, Stout |
| Food Pairings: | Frico, Honeycomb, Dark Chocolate |
News