Made in Wisconsin, this domestic parmesan is sweet, nutty and just salty enough to make it a new staple around the manse.
The Lady brought home a wedge and she started by cutting samples for The Man and your favorite Feline Foodie to taste. As The Man swooned, I remained stoic and maintained my cheese dignity while quietly thanking The Brain for allowing The Lady and me to hook up for her “Cheese Years”.
After our tasting, The Lady shredded some and made our new favorite sauce: Lemon and Garlic Cream Sauce. She made this sauce last week using the Cello grated Romano. You can check out the recipe by clicking here.
Using the Cello Parmesan changes the taste of the sauce: the Romano makes a terrific sauce, but let’s face it, cream sauce and Parmesan Cheese were made for each other… just like The Lady, The Man and Moi… made for each other.
Few people realize that Parmesan at room temperature makes for a terrific snacking cheese and can be added to any cheese plate… there’s a reason the Italians call Parmesan “The King of Cheeses”… and as a grated or shredded cheese; this cheese is perfect as the main ingredient or added to round out pizza, sauces and just about any dish you might create at your manse.
I give Cello Riserva Artisan Parmesan 3 Paws out of 4 Paws (cause that’s all I’ve got).
Serving Suggestions: Any dish that calls for cheese can only get better with Cello Riserva Artisan Parmesan. Also, pair this cheese with crisp apple slices.
Wine Pairing: Merlot or a Sangiovese.
Source: Cow’s Milk
FTC Full Disclosure – The manufacturer/distributor sent me their product, hoping I would review the product/cheese.
Up Next: The Lady visited Chuck’s Produce on Mill Plain in Vancouver, Washington; met their charming Cheesemonger, Jodi and brought home a couple of wedges which we will review after The Lady and The Man return from the Portland Farmers’ Market this morning: Unikaas Alpenhorn and Cahill Cheddar with Whiskey… stay tuned…
Coming soon: Tumalo Farms’ Pondhopper and Fenacho Aged Goat Cheeses
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