Spinach & cheese souffle is always an impressive dish to bring to the table. It does not need to be a difficult, either! We have an easy recipe for you ⬇️#CelloSquad
Ingredients •1/4 cup Cello Artisan Parmesan, finely grated, plus about 2 tablespoons more to sprinkle dish, and about 2 tablespoons more to sprinkle on top •1/2 cup Cello Italian-Style Fontal, grated
•3 tablespoons butter, plus about 1 tablespoon more to grease the dish
•3 tablespoons all-purpose flour
•1 cup milk, hot
•1/4 teaspoon of nutmeg
•Salt, pepper to taste
•4 extra large eggs, at room temperature
•8 oz frozen spinach, defrosted and squeezed dry
•5 extra large eggs, at room temperature
1.Preheat oven to 375° F. Butter the inside of a soufflé dish and sprinkle sides with grated Cello Artisan Parmesan Cheese.
2.Melt butter over low heat, stir in the flour and cook for about 2 minutes stirring constantly. Add the hot milk, salt, pepper and nutmeg. Cook over low heat, stirring constantly until smooth and thick, about 1 minute.
3.Take off heat and whisk in egg yolks, one at a time, paying attention to not “cook” them. Stir in Cello Italian-style Fontal, 1/4 cup of Cello Artisan Parmesan Cheese and spinach.
4.Beat the egg whites on low speed for 1 minute, then on medium speed for another minute, then on high speed for about 2 minutes; until they form firm peaks.
5.Whisk about 1/3 of the egg whites into the cheese sauce to lighten the sauce and then fold in the rest in a couple additions, gently.
6.Pour into the prepared dish and place in oven. Bake for about 35 minutes until it’s puffy and golden brown on top. Serve immediately.
’Tis the season for friends to be in the neighborhood and family members to just pop in. How to be a good host when unexpected guests show up? Have cheese in your fridge! No need to assemble a full-on spread, either. Just having a couple good cheeses on hand will help you pull together something delicious quickly. #CelloSquad
You've got bags of leftover Halloween candy? We’ve got just the recipe👇for you to give them a new life! #CelloSquad
Cello Mascarpone Brownies with (Leftover) Candy
•1 batch brownie (prepared following your favorite recipe, unbaked)
•1 cup candy, chopped
•8 oz Cello Mascarpone Cheese, at room temperature •1/3 cup sugar
•1 large egg, at room temperature
•1/2 cup candy, chopped
1.Preheat oven to 350°. Grease a 13x9” baking pan. Stir in 1 cup candy to the prepared (but unbaked) brownie batter. Spread into prepared pan.
2.In a large bowl, beat Cello Mascarpone Cheese and sugar until smooth. Add egg; beat on low speed just until blended. Sprinkle with 1/2 cup candy and fold into mascarpone topping. Spread over brownie batter.
3.Bake until filling in center is almost set (took us about 35 minutes). Cool for 1 hour in pan. Refrigerate at least 2 hours. Cut into small pieces and enjoy😋
Creamed kale with a parmesan crunch? This is the side dish we always make x 2. Rounds up any dish to make a delicious meal! Recipe ⬇️
Ingredients: •1 cup shredded Cello Italian-Style Fontal Cheese
•2 tablespoons butter
•1 medium-sized onion, chopped
•2 tablespoons all-purpose flour
•1 1/2 cups whole milk
•1/8 teaspoon freshly grated nutmeg
•cayenne, to taste
•24 oz. of kale, chopped (we typically use frozen)
• Salt and pepper, to taste
•1 tablespoon butter
•3/4 cup breadcrumbs
•1/4 cup Cello Artisanal Parmesan, grated
1.Preheat oven to 400°F. Heat milk to gently simmer in saucepan.
2.Melt the butter in a heavy-bottomed pot. Add onion and cook until wilted, about 8-10 minutes.
3.Add the flour and cook for 2 minutes.
4.Stir in the hot milk and whisk the sauce until it thickens.
5.Add the nutmeg and cayenne. Turn off the heat.
6.Stir in Cello Italian-Style Fontal Cheese and season with salt and pepper. Taste and correct seasoning.
7.Add the spinach and mix in well.
8.Pour into a glass/ceramic baking dish.
9.Prepare crumb topping: Melt butter in medium skillet. Add breadcrumbs, and stir until lightly toasted. Remove from heat and mix in Cello Artisal Parmesan. Gently smooth on top of the gratin. Cook for 25-30 minutes, until top is browned. Serve and enjoy!
Delicious, homemade dinner in under 15 minutes? We have got you covered with this easy pumpkin mac & cheese recipe👇 #CelloSquad
•2/3 cup Cello Mascarpone Cheese
•5 oz Cello Italian-Style Fontal Cheese, grated (yields about 1 1/4 cup)
•8 oz small pasta of your choice
•1/3 cup pumpkin puree
•Freshly grated black pepper, to taste (optional)
•Freshly grated nutmeg, to taste (optional)
•Fried sage, to taste (optional)
1.Bring a large pot of water to boil, add salt liberally once it reaches a boil. Add the pasta and cook until al dente. Drain.
2.Return the now empty and still warm pot to medium-low heat, add Cello Mascarpone cheese followed by the grated fontal cheese, whisking until melted and mixed together. Stir in the pasta and the pumpkin puree in two additions and cook until combined well. Season to taste and enjoy😋
Looking for an easy & delicious cake recipe? This mascarpone mocha no-bake cake is it! Recipe ⬇️#CelloSquad
Ingredients •12 oz Cello Mascarpone Cheese, at room temperature
• 2 cups heavy cream, cold
•1/2 cup sugar •1/4 cup coffee liqueur (or strong brewed espresso)
•2 tablespoons cocoa powder
•1 teaspoon instant espresso powder
•1 teaspoon vanilla extract
•16 oz chocolate chip cookies (ours are store bought)
1.Combine Cello Mascarpone Cheese, heavy cream, sugar, coffee liqueur, cocoa powder, espresso powder and vanilla and mix on low speed until mixed.
2.Slowly raise the speed, until you get a mocha creme with firm peaks.
3.Arrange chocolate chip cookies in 8” springform pan. Spread a third of the mocha creme evenly over the cookies. Continue layering cookies and cream until there are 3 layers, ending with a layer of the creme.
4.Smooth the top, cover tightly with plastic wrap and refrigerate overnight. Serve cold and enjoy
Pumpkin bread is even better with this super simple mascarpone icing! Recipe ⬇️ #CelloSquad
•2 oz mascarpone, at room temperature
•2 tablespoons butter, at room temperature
•3/4 cup confectioners sugar
•1/4 teaspoon vanilla
Cream all 4 ingredients together and enjoy (over anything and everything!)
She always remind me about song part, makin confetti, always turn the page to the next page, and remind me the standpart. Always in one desk in every moment. Always knew someone new in her heart. She will stop a moment when she was gettin hurt. And now she was truly hurt and lay in bed. Get well soon reina. Your kanca sak desk always support u. Butuh doanya kawan. @reinariesta_ :) :) #RainCell#terbaring#CelloSquad pic by : @arda_cello
Fall is the perfect excuse to drizzle everything with caramel. We make our caramel with mascarpone for a super creamy and rich finish! Recipe ⬇️ #CelloSquad
3/4 cup Cello Mascarpone
1 cup brown sugar
4 tablespoons butter (we used unsalted)
1 tablespoon vanilla
Salt, to taste
Mix all ingredients in a medium saucepan over medium-low to heat. Cook while whisking gently for 5 to 7 minutes, until it's thick and the color you want. Serve warm or cold. It’s delicious either way 😋
Here is our easy take on calzones- instead of rolling the dough into individual pieces, we roll it into a log and then slice it (anything to save time!). Quick and easy dinner (or snack or even breakfast, we don’t judge). Recipe ⬇️ #CelloSquad
1 Cello Cracker Cut Variety Pack; cheese combination of your choice (we used Aged Cheddar + Dutch Gouda)
2 oz Cello Artisan Parmesan, grated (about 1/2 cup)
1 pound pizza dough (we used store bought)
Meats of your choice; we used a combination of capocollo and salami
1/4 cup extra virgin olive oil
1 teaspoon each of; salt, freshly ground black pepper, dried oregano, dried parsley leaves + red pepper flakes
Preheat oven to 425°. Line a large baking sheet with parchment paper.
Roll the pizza dough flat using plenty of flour (it’s ok if it’s not perfect- ours was clearly not). Place on baking sheet.
Lay out the cheese, followed by the meat, leaving a clear border around the edges.
Roll up the dough starting at the long side.
Make the olive oil mixture by adding the herbs, salt and pepper to the extra virgin olive oil.
Brush the rolled up dough with oil mixture.
Bake until the crust is golden and the filling is bubbly, 16 to 20 minutes.
Cool for 5 minutes. Slice into thin slices and enjoy😋