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.
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.
- Italian parsley
- Cracked pepper
- Red pepper flakes
- Caramelized onion
- Olive tapenade
- Fresh tomatoes
- Sautéed arugula
- Roasted garlic
- Marinated artichokes
- Sautéed mushrooms
- Sun-dried tomato
- Sautéed fennel
- Roasted eggplant
- Roasted red peppers
- Ground beef
- Italian sausage
- Grilled chicken
- Veal Chop
- Pork Chop
- Italian bread
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.