Cello
| Cello Creamy Dill Rubbed Fontal, produced by Schuman Cheese in Wisconsin, is a semi-soft artisan cheese inspired by Italian Fontal but distinct from the PDO Fontina Val d’Aosta. Made from pasteurized, rBGH-free cow’s milk using microbial enzymes, it features a hand-rubbed rind of dehydrated dill, garlic, and onion, aged 60 days to develop a mild, creamy, and flavorful profile with high meltability. The edible rind enhances taste, and the cheese suits keto, vegetarian, and gluten-free diets. Marketed as an accessible, flavor-forward specialty cheese, it combines tradition with American innovation for versatile culinary uses and broad consumer appeal. | |
| Country | USA |
| Milk | Cow |
| Rennet | Vegetarian |
| Heat Treatment | Pasteurized |
| Texture Profile | Smooth, supple, creamy |
| Flavor Profile | Mild, buttery, lactic sweetness, tangy herbal dill, savory allium finish |
| Wine Pairings | Sauvignon Blanc |
| Beer Pairings: | Pale Ale |
| Food Pairings: | Fish Tacos, Peanut Butter |
News