Having friends over for dinner does not need require a complicated menu! A baked pasta with more parmesan on the side is always delicious and satisfying. Maybe also toss a quick green salad, open up the wine and you are set for a comforting, warm evening! #CelloSquad
We are proud to be the only cheesemaker in the US that crafts Parmesan in a copper kettle (the traditional Italian method). This copper kettle is what gives our award-winning Copper Kettle Parmesan its unique color and delicious flavor. The interior of the kettle is 100% copper which allows for more even heating of the milk resulting in the wonderful sweet nutty flavor that you get with our Copper Kettle Parmesan.
🔶🔸🔶 We are so excited that a new copper kettle is joining our original copper kettle at our Wisconsin Dairy. Please stay tuned for more details of this journey #CelloSquad
Feast for a great cause! We are proud to be a part of @COCHON555. Join us this Sunday, January 21st in NYC to help build a better food future with a delicious 30-course, super sustainable dinner featuring amazing beverages & of course, Cello Cheese! #CelloSquad @COCHON555 @PiggyBankOrg @jrborges81 @LuciaDallas @chefmccallister @chefsyre @misti_mn
We’re proud to be the only cheesemaker in the US that stays true to the authentic Italian cheese making tradition of crafting Parmesan in a copper kettle. That’s what gives our award-winning Copper Kettle Parmesan its unique color & flavor. We are so excited that our copper kettle is now getting a sister to join it! 🔶🔸🔶
The kettle, created in Europe has travelled through snow and strong winds to make its way here (along with its own police escort). Stay tuned for more details! #CelloSquad
Whether you are looking for a delicious and simple appetizer for New Year’s Eve or a crave-worthy dip to keep you warm while you are hanging out at home, cheese (dip) is always the answer! Recipe 👇 #CelloSquad ——
•12 oz. Cello Italian-Style Fontal, diced 1” •2 tablespoons extra-virgin olive oil
•1/2 teaspoon minced fresh rosemary leaves or other herbs of your choice (optional)
1.Distribute the cubes of Cello Italian-Style Fontal evenly in a cast iron pan. Sprinkle with rosemary (if using) and drizzle the top with olive oil.
2.Place the pan under the broiler for 5-7 minutes, until the cheese is bubbling and melted to your liking.
Welcoming the first day of winter with these cheese sables 😋They are the perfect party bite and super easy to make. Just throw the ingredients in your food processor then roll, refrigerate, slice & bake. Enjoy with your favorite cocktails, wine or as an anytime-snack! #CelloSquad
—————————— Cello Parmesan Sables
•1 cup grated Cello Copper Kettle Parmesan Cheese
•1/2 cup unsalted butter, at room temperature
•1 cup of flour sifted with 1-1/2 teaspoon baking powder and 1/2 teaspoon salt •Smoked paprika to top, optional. (Rosemary also works really well)
1.Preheat the oven to 350° F. Whizz all the ingredients (except for paprika if using) together in a food processor.
2.Form into a roll, wrap in cling wrap and let rest in the fridge for 30 minutes. This will make slicing the roll easier.
3.Cut into thin slices. If using paprika, sprinkle on each piece and place on a parchment-lined baking sheet.
4.Cook for 12 to 15 minutes, until the tops are golden. Cool on a wire rack to let them crisp up. Enjoy.
These parmesan crackers with delicate crumbs are the perfect party bite (or anytime snack). Make, freeze and they will be ready for you when you need them 😋Video & recipe coming on Thursday. #CelloSquad
Here's an easy and cheesy way to turn a loaf of bread to a delicious appetizer. Recipe ⬇️ #CelloSquad
Cheesy Bread (with anything you like)
•1 cup of Cello Italian-Style Fontal
•1/2 cup of Cello Artisanal Parmesan
•6 Aged Cheddar slices from Cello Cracker Cut Variety Pack, cut into quarters
•1 loaf of crusty, hearty bread (we used country style)
•Any toppings of your choice; we used bacon. Anything from mushrooms, to caramelized onions will be delicious. Just make sure that any toppings you add are cooked (with the exception of cheese, of course)
•1 to 2 tablespoons of olive oil
•Spices and herbs of your choice. We used sweet, smoked paprika and fresh rosemary.
1.Preheat oven to 350°F. Slice the bread horizontally and then vertically going almost all the way through but not all the way through.
2.Tuck all your ingredients in. Make sure to tuck them inside the bread- this will ensure that the bread is delicious all the way to the base.
3.Season with spices/herbs of your choice and drizzle with olive oil to baste the bread and make sure it crisps well without drying out.
4.Wrap in aluminum foil and bake for 20 minutes.Carefully unwrap and bake for another 10 minutes; until cheese is melted and the top crisped to your liking. Enjoy!
Holiday cutouts don't always have to involve sugar! Here's our savory and cheesy take. Recipe👇#CelloSquad
----------------------- Cello Cheesy Holiday Cutouts
•1 cup grated Cello Artisan Parmesan
•2 cups flour
•1 teaspoon sugar
•1 teaspoon salt
•1/4 teaspoon smoked paprika
•1/2 teaspoon mustard powder (optional)
•10 tablespoons cold butter, cut into small pieces.
•Up to 1/2 cup white wine or water
•1 egg, beaten
1.Preheat oven to 400°F.
2.Combine Cello Artisan Parmesan Cheese, flour, sugar, salt, paprika + mustard powder (if using) in a large bowl.
3.Cut in butter until mixture resembles coarse crumbs.Add wine or water one tablespoon at a time until the dough forms a ball.
4.Lightly flour a surface, roll dough out to 1/8” thickness. Cut with cookie cutters dipped in flour. Place 1” apart on baking sheets. Brush tops with beaten egg.
5.Bake for 10-12 minutes, until tops are golden.
Looking for a quick, delicious party appetizer you can make in under 15 minutes? We've got you ⬆️Best of all, you can freeze these Parmesan Olive Bites and bake straight from the freezer for when you have unexpected guests show up! #CelloSquad
Cello Parmesan Bites
Ingredients: •1 1/2 cups of grated Cello Artisan Parmesan
• 8 oz jar of Pitted Green Olives, drained and dried completely l(we stuffed ours with Cello Mascarpone - they are delicious unstuffed as well)
•1 cup all purpose flour
•4 tablespoons unsalted butter, at room temperature
•1/4 teaspoon smoked paprika
•1/4 teaspoon thyme
1.Preheat oven to 400°F. Combine Cello Artisan Parmesan, flour, butter, smoked paprika and thyme in medium bowl and knead until a dough forms. If dough remains crumbly, slowly add 1 teaspoon of water at time until it comes together.
2.Pinch off a walnut size amount of dough (depending on the size of your olives, make this smaller/larger to be able to wrap around the olives), press it thin between your palms.
3.Wrap and roll the dough around the olive and roll in your palms until smooth. Repeat to wrap all olives.
4.Bake for 15-20 minutes, until the the the olives are golden.
5.If freezing: freeze in a single later on a baking sheet until firm, then wrap tightly and freeze for up to 10 days. Bake straight from the freezer for 20–25 minutes.
Easy and cheesy, these Parmesan Olives are one of the tastiest and most addictive party appetizers. Best of all, you can freeze them and bake them straight from the freezer. Set them out and watch them disappear. Recipe + Video coming on Saturday. #CelloSquad
What makes butter even better? Cheese, of course! Here we made a quick and easy asiago butter 😋#CelloSquad ——
To make, simply whip 1 cup of room temperature butter until light; stir in 1/3 cup grated Cello Asiago cheese along with any herbs (we used fresh rosemary. Thyme, oregano, basil all work really well, too).
If you have any extra, you can wrap in plastic wrap and shape into a log. Delicious with anything; bread, pasta, vegetables, poultry or red meat.
It's not a party without cheese. So we are adding 🧀 to all-time favorites to make them even more delicious; parmesan crusted pigs in a blanket + puff pastry with fontal cheese & cranberry sauce #CelloSquad
Quick and easy, this casserole is a great way to use up whatever is in your fridge. Cheese is always the key to giving leftovers a new life so we used both our Artisan Parmesan and our Italian-style Fontal here. Recipe ⬇️ #CelloSquad
Cello Leftover Casserole
•3 oz. + 1 oz. Cello Italian-Style Fontal, grated
•2 tablespoons Cello Artisan Parmesan, grated + divided
•1 cup cooked greens (asparagus and spinach)
•4 biscuits, cooked and cut into 1-inch pieces
•1 cup cooked turkey (or other meat of your choice), shredded or diced
•1/2 cup stuffing
•2 eggs, at room temperature
•3/4 cup milk
•Salt, pepper to taste
1.Preheat oven to 375° F. Grease a baking dish. Sprinkle it with 1 tablespoon of Cello Artisan Parmesan.
2.Beat eggs with milk.
3.Mix turkey, greens, biscuits and stuffing together. Add 3 oz. Cello Italian-style Fontal followed by the egg-milk mixture.
4.Pour into prepared baking dish. Top with the remaining 1 oz. of fontal and 1 tablespoon of parmesan.
5.Bake for 20-25 minutes until the cheese is golden brown and the casserole is set. Cool for 5 minutes and serve.
A savory casserole is one of our favorite ways to wrap up the last of the Thanksgiving leftovers.
We combine the leftovers (biscuits and/or stuffing, greens, herbs, mushrooms…) with a few eggs beaten with milk and add lots of cheese to give them a completely new life. Recipe & video coming tomorrow! #CelloSquad
The Big Feast is almost here! We love starting the morning with a great breakfast (whether there are house guests involved or not!) -----------------------
We are taking a quick break from all the Thanksgiving preparations now to make a quick breakfast strata for tomorrow. Recipe ⬇️ #CelloSquad ☀️☀️☀️☀️☀️☀️☀️
Cello Breakfast Strata
•1 1/2 cups grated Cello Italian-Style Fontal Cheese
•2 tablespoons grated Cello Asiago Cheese
•4 cups cubed bread
•1 lb chicken sausage, prepared (we sautéed ours)
•8 eggs, at room temperature
•1 1/2 cups milk, at room temperature
•1 tablespoon dijon mustard or 1 teaspoon mustard powder (optional)
•salt + pepper to taste
1.Preheat oven to 350° F. Lightly grease a baking dish.
2.Lightly beat eggs then add milk, mustard, salt and pepper and whisk to combine.
3.Add the bread cubes, the cooked sausage, Cello Italian-Style Fontal cheese, mix gently to combine.
4.Pour into greased dish. Sprinkle with Cello Asiago cheese.
5.Bake for about 50 minutes until the eggs are set and the cheese is golden brown. Cool for about 10 minutes and serve. Happy Thanksgiving.
Extra cheesy potato gratin is a perfect side! We assembled the slices vertically (tip courtesy of @kenjilopezalt 🙌) to get a bite that’s creamy, crispy and of course, cheesy all at the same time! #CelloSquad
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