The Lady bought a couple wedges of Parrano recently and has been using this “hybrid” cheese more and more. I use the term “hybrid” because Parrano is an aged Gouda from Holland that thinks it is Parmesan.
The Lady and I had forgotten how great this cheese is and even though we have tasted this cheese and used it off and on during the past few years… it’s like discovering a new cheese… we love this cheese.
We originally reviewed this cheese in September 2008 and you can read that review by clicking here. We also reviewed the older Parrano Robusto in January 2010. If you read those reviews, you will see Parrano has been a favorite around the manse for several years.
But somewhere along the road of “So Many Cheeses…” we ignored Parrano… but it’s back in the cheese drawer and we plan to keep this cheese around the manse for lots of uses. In the last couple of weeks, The Lady has used this cheese in a grilled cheese with prosciutto and tomato … a hit… in a bacon and Parrano omelet… a hit… with Dare Cabaret Crackers and Strawberry Preserves… a hit… but last night she hit the Parrano Grand Slam when she used Parrano to make an Alfredo Sauce that she poured over Farfalla pasta, fresh mushrooms, fresh zucchini, fresh asparagus and sautéed boneless/skinless chicken thighs. The recipe is posted on our recipe blog. This was, by far, the best Alfredo Sauce… ever… seriously… the best ever!!
If you haven’t added Parrano to your “everyday cheese” drawer… well… now is the time!!
Wine Pairing: 14 Hands Cabernet Sauvignon
Beer Pairing: Rich Brown Ale
Please note: Fred Meyer, where The Lady bought our Parrano, is currently offering a nifty cheese grater with a piece of Parrano as a combination item. You only pay for the cheese; the grater is a gift from Parrano. The grater captures and holds the shredded cheese- about one cup – inside a plastic cup.