Cheese Chatter

Parrano Polenta Pizza

POSTED ON September 2nd  - POSTED IN Cheese Chatter

Who doesn’t love a good pizza? We have the best “go-to” recipe for a fresh twist on the traditional dish. This delicious pizza is made with heirloom tomatoes, summer squash, fresh basil, and creamy Parrano cheese. Whether you decide to have it at your next party or family gathering, you won’t regret it!

Polenta Pizza with Heirloom Tomatoes and Summer Squash_Parrano_Brian Samuels_webfriendly






Photography & Recipe by Brian Samuels

Parrano Polenta Pizza with Heirloom Tomatoes and Summer Squash

2 pizzas (serves 6-8)

For the Polenta Crust
3 cups water
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup corn grits/polenta
1 cup grated Parrano cheese
1 1/2 tablespoons olive oil

For the Toppings
1-2 (depending on size) heirloom tomatoes, cut into 1/4-inch thick slices
1 small zucchini or yellow squash, sliced into thin rounds
1 cup grated Parrano cheese
6 fresh basil leaves
Black pepper

Get the full recipe here!



Parrano Herb Compound Butter

POSTED ON August 30th  - POSTED IN Cheese Chatter

The smell of tender sea salt crusted ribeye steaks cooking on the grill accompanied by the famous sizzling sound is enough to make your mouth start watering. But we have something to make it even better – Parrano Herb Compound Butter!

This velvety smooth butter is spiked with fresh herbs, garlic and nutty Parrano cheese – it’s so easy to make and so incredibly delicious. Try putting a dollop over your grilled ribeye steak for a whole new depth of flavor or add it to your loaded baked potato. Whatever you decide to put it on – you won’t be disappointed!

Parrano - Grilled Rib Eye Steak with Parrano Herb Compound Butter 5_webfriendly

Recipe by Gaby Dalkin

Photography by Matt Armendariz

Grilled Rib Eye Steak with Parrano Herb Compound Butter


For the Parrano Herb Compound Butter
½ cup unsalted butter, softened
1 tablespoon finely chopped fresh parsley
1 tablespoon chopped fresh chives
1 garlic glove, chopped
½ cup shredded Parrano cheese
Salt and pepper

For the Grilled Rib Eye Steak
4-1 ½ inch-thick rib-eye steaks (about 1lb each)
Salt and pepper

Get the full recipe here!



How to Make Mac and Cheese Waffles

POSTED ON July 29th  - POSTED IN Cheese Chatter

Take your creamy Parrano mac and cheese to the next level – and make it into waffles! The crispy cheesy crust is reason enough to give this a try. Whether you decide to eat them alone or use them to replace burger buns….you will never get tired of eating mac and cheese like this!

Parrano Mac and Cheese Waffle

Servings – 12


2 cups elbow macaroni, cooked al dente

2 Tbsp salted butter

3 large garlic cloves, finely minced

1 Tbsp finely chopped red onion

¼ cup flour

2 cups whole milk

6 cups Parrano® cheese, shredded

Kosher salt and pepper, to taste



  1. Grease a 9” x13”pan and set aside. In a large saucepan, melt the butter over medium heat. Once it starts to bubble, add in minced garlic and onion. Sauté until garlic is golden and onions are translucent. Whisk in flour until combined – let cook for 3-5 minutes stirring occasionally. Continue whisking and slowly pour in milk. Bring to a simmer until slightly thickened.
  2. Add half the Parrano® cheese to the mixture, stir until melted. Stir in drained pasta, salt, and pepper to taste. Stir in remaining Parrano® cheese, mix until well combined.
  3. Pour mac n’ cheese into greased pan and spread evenly. Refrigerate for 2-3 hours or overnight.
  4. Preheat waffle iron on the highest setting. Cut the mac and cheese into 12 pieces. Place one square at a time on the center of your waffle iron and close. Begin checking after 5 minutes and continue checking until iron cover opens easily. Using a spatula transfer waffle to plate, cut into desired pieces and serve.



Parrano Crab Dip With Garlicky Gougères

POSTED ON July 6th  - POSTED IN Cheese Chatter

Summer is finally here and so are the brunches and BBQ’s! Of course the pressure of what to bring immediately sets in every time an invitation comes our way but rest assured, the answer is really simple – just take something delicious! At your next summer outing with friends or family whip up a delicious dish of this light and refreshing crab dip – it’s so easy to make. Not to mention adding in Parrano Cheese only intensifies the savory flavors with its nutty profile. 

Crab Dip with Garlicky Gougeres_Parrano_Brian Samuels_June 2016_2_opt

Photography & Recipe by Brian Samuels

Parrano Crab Dip With Garlicky Gougères

10-12 as an appetizer

For the Crab Dip
2 cups chopped yellow onion, 1/2″ pieces
1 1/4 cup chopped red pepper, 1/4″ pieces
3/4 cup chopped fennel bulb (white and light green parts only), 1/2″ pieces
1 lb lump crab meat
8 oz cream cheese
2 cups grated Parrano Cheese
1 teaspoon smoked paprika
2 tablespoons chopped parsley
Olive oil
Black pepper
1 1/2 cups panko bread crumbs
1/4 cup (1/2 stick) unsalted butter, cut into pieces

Get the full recipe here!



Get out of your salad rut!

POSTED ON March 24th  - POSTED IN Cheese Chatter


Tired of eating the same ole’ spinach and kale salads? Well, we’ve got just the thing to get you out of your salad rut – barley. Barley is considered a major cereal grain that packs quite a nutritious punch.  High in manganese, fiber, copper, vitamin B1, phosphorus, and much more are what make it one of the most desired cereal grains. Not only is it healthy but it’s quite delicious too – its rich nutty flavor profile and pasta-like consistency are just icing on the cake. So ditch your boring salad and give this nutritiously delicious recipe a try!


Parrano Barley Salad

Parrano® Barley Salad

Parrano® Barley Salad

This bright and herby barley salad compliments the earthy undertones in Parrano cheese perfectly by adding in garlic basted mushrooms – each bite is sure to send a euphoric sensation across your palate!

Serves 8



1 cup pearl barley

1 cup beef broth, low sodium

2 Tbsp olive oil

8oz mixed mushrooms

Kosher salt

Black pepper

2 sprigs thyme

1 garlic clove, crushed

3 Tbsp unsalted butter

1 cup fresh cilantro, chopped

1 cup fresh parsley, chopped

1 lemon, zested and juiced

1 cup Parrano cheese, shaved


  1. Cook barley, according to package instructions, in medium pot with beef broth and 2 cups of water. Drain then spread out on baking sheet to cool.
  2. Heat olive oil in large skillet over medium-high heat, add mushrooms in single layer. Cook until golden brown. Season with salt and pepper.
  3. Reduce pan to medium heat and add thyme, garlic, and butter. Baste mushrooms well while cooking additional 3 minutes. Remove only mushrooms from pan with slotted spoon and transfer to small bowl.
  4. Toss cooled barley in medium bowl with cilantro, parsley, lemon zest, lemon juice, Parrano cheese, and kosher salt (to taste). Add mushrooms, toss to combine and serve.


Tomato Soup with a Twist

POSTED ON March 4th  - POSTED IN Cheese Chatter


Fire Roasted Parrano Tomato Soup with Balsamic Onions & Cheesy Shoestring Fries

Wrap up the winter season with a gooey grilled cheese and piping hot bowl of the best tomato soup in town. Unlike other tomato soups, this soup has character! The fire-roasted tomatoes add a slight smokiness that balances well with the acidity of the earthy balsamic onions. The creamy, nutty Parrano® cheese adds a new whole new flavor dimension that will surprise your taste buds and leave you wanting more.

Serves 2-3 


Balsamic Onions175 edited_opt

1 medium red onion, thinly sliced

1 Tbsp olive oil

1 Tbsp balsamic vinegar



1 Tbsp olive oil

4 garlic gloves, finely chopped

3 C low sodium vegetable broth

1 – 14.5 oz can of fire roasted tomatoes

½ C heavy cream

½ C Parrano cheese, shredded


Shoestring Fries

1 yukon potato, julienned

vegetable oil
kosher salt

garlic powder

onion powder

fresh parsley, chopped

½ C Parrano cheese, shredded



  1. Heat olive oil in a small saucepan over medium-low heat, when oil starts to simmer add onions and cook until softened. Reduce to low heat, add balsamic vinegar and cook covered until onions are caramelized, about 10 minutes. Set aside when finished cooking.
  1. While onions are cooking, add olive oil and garlic to large pot on medium-high heat. Cook until slightly browned then add vegetable broth and can of tomatoes with juices. While stirring increase heat to high and bring to a boil for 5 minutes. Reduce heat to medium and simmer until slightly thickened, about 15 minutes.
  1. Reduce heat to low and add cream, Parrano cheese, and balsamic onions to soup. Stir until cheese is melted. Salt and pepper to taste. Remove from heat and cover.
  2. For shoestring fries – place julienned potato strings into bowl filled with ice cold water. Let set for 10 minutes to remove starch. Drain and rinse potato strings. Transfer to paper towel – remove as much liquid as possible.
  3. In medium saucepan, fill halfway with vegetable oil and turn heat on high. When bubbles start to form in oil, add shoestring potatoes. Cook in small batches so they do not stick together. Once browned transfer to paper towel and season with spices, chopped parsley, and cheese.
  4. Top creamy soup with crunchy shoestring fries and enjoy!




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