The Cheese

One-of-a-Kind Cheese

Parrano is aged for five months, developing its nutty  Parmigiano-Reggiano 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.

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.


Storing Parrano & Keeping it Fresh

  • Store in refrigerator between 35-45° F.
  • Cheese should always be tightly wrapped in plastic wrap, waxed paper or butcher paper. Change wrap often to avoid mold development.
  • Avoid drafts and changing temperatures by storing Parrano in the vegetable drawer or butter compartment.
  • Never freeze Parrano – its texture will never be the same.



Pasteurized Cow’s Milk, Salt, Cheese Cultures, Vegetarian Rennet.

Nutrition Facts

Serving Size: 1 oz (28 g) Amount per serving: Calories 110, Fat Cal 80, Total Fat 9g (12%DV), Sat. Fat 6g (30%DV), Trans Fat 0g, Cholesterol 30mg (11%DV), Sodium 200mg (8%DV), Total Carb 0g, Fiber 0g, Sugars 0g, Protein 8g , Calcium 32%DV Percent Daily Values (DV) are based on a 2,000 calorie diet.


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.

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