Indulge in Cello's one-of-a-kind, 16-month matured Copper Kettle Parmesan. This unrivalled American delight invokes a robust taste voyage, skillfully blended with sweet undertones and a sumptuous caramel finish. Lovingly crafted from pasteurized cow's milk and nurtured in copper vats, this hard cheese promises a gratifyingly distinct savour that lingers on the discerning palate. A carefully crumbled masterpiece bespoke of grandeur and gastronomy.

Country	USA
Milk	Pasteurized Cow
Rennet

"All of Cello’s domestic cheeses are made at the Lake Country Dairy creamery and overseen by Master Cheesemaker Christophe Megevand. For Christophe, Cello is not about creating cheese to earn accolades by the most experienced cheese connoisseurs. Cello is about making great-tasting cheese for every palate and exciting cheese lovers both new and old."

https://www.cellocheese.com/