The Cheese


Parrano Originale

One-of-a-Kind Cheese

Parrano is aged for five months, developing its nutty Parmesan flavors while maintaining the firm, smooth texture of a young Gouda. This perfect combination brings you the best of both worlds: a cheese that is full of flavor and versatile enough to cut, grate and melt.

  • A fan favorite for it’s approachable flavor
  • It’s versatility makes for a perfect snack or crafted into a recipe
  • Pair with a Lager or a Syrah
  • Made with Cow’s Milk


NEW! Parrano Truffle

Inspired by Italy

Parrano Truffle follows the original recipe for Parrano which blends the flavors of a nutty, salty Parmesan with the creamy sweetness of a Gouda but enhances the flavor even farther with the addition of shavings of Italian black truffles. After aging the deep earthy flavors and truffle aroma emerge to create an irresistibly complex flavor like no other.

  • Crafted with Italian Black Truffles
  • Excellent, shredded, sliced and melted
  • Pair with a Malbec or a Kolsch
  • Made with Cow’s Milk

Unique. Delicious. Versatile..

  • Instead of using cheddar in macaroni and cheese, try Parrano.
  • Take your chicken parm to the next level with melted Parrano instead of mozzarella.
  • Shredded Parrano makes an excellent topping for salads, risotto, soups and more.
  • Pair Parrano with your favorite spiced nuts, balsamic vinegar, and cured meats for a flavorful combination.


Build Your Own Parrano Recipe!

Combine Parrano with one ingredient from each column to invent your own unique dish. Serve with a side salad and a meal is made.

Looking for recipes all-ready to go? Click here to browse our recipe collection, print recipes, and save recipes to your own cookbook »

The Herbs

  • Basil
  • Thyme
  • Oregano
  • Italian parsley
  • Chives
  • Cracked pepper
  • Red pepper flakes

The Veggies

  • Caramelized onion
  • Olive tapenade
  • Fresh tomatoes
  • Capers
  • Sautéed arugula
  • Roasted garlic
  • Marinated artichokes
  • Sautéed mushrooms
  • Sun-dried tomato
  • Sautéed fennel
  • Roasted eggplant
  • Roasted red peppers

The Protein

  • Prosciutto
  • Pepperoni
  • Shrimp
  • Ground beef
  • Italian sausage
  • Grilled chicken
  • Veal Chop
  • Pork Chop

The Base

  • Italian bread
  • Focaccia
  • Baguette
  • Pizza*
  • Calzone*
  • Pasta

For pizza: Bake at 400º for about 20 min.

For calzone: Fill flattened dough with desired ingredients. Fold over and bake for 15-20 min. at 425ª.

Back to Top