About Us
Cheese Makers
Awards
It all starts with the cheese. The entire Park Cheese family of cheeses is made from the best ingredients, using the latest technology, and fine traditional craftsmanship to make our products the best on the market. Taste why Park Cheese has won many awards and accolades.
Heritage
Park Cheese manufactures a whole milk variety that resembles a cross between sharp white cheddar and parmesan. Aged six months, the cheese is called mezzanello or medium aged and can be enjoyed as a slicing or table cheese.
Pronunciation:
Ah-see-ah-go
Appearance:
Pale Yellow
Texture:
Fresh: Firm , but soft
Medium: Firm, granular
Aged/Old: Hard granular
Flavor:
Fresh: Clean, mild
Medium: More intense
Aged/Old: Buttery, nutty-similar to Parmesan
In The Kitchen
Cooking/Serving Suggestions:
Fresh: Table cheese, melting cheese, sandwiches
Medium & Aged/Old: Soups, sauces, salad dressings, stuffing. bread crumbs, garnishes, casseroles
Food Affinities/Pairings:
Pasta, red wine, figs, grapes, apples, pears
Aged Provolone, like the classic Italian cheese it is, provides the delight of Piccante with every bite. It is enticingly white, creamy yet firm.
Pro-vo-ló-neh
Ivory to pale beige
Firm, becoming more granular with age
Full flavor that intensifies and sharpens with age
Salami, ham, corned beef and/or pastrami and a simple sandwich becomes supreme
Wines or cocktails, pears, red grapes
Romano is another well-known Italian cheese. Italian cheesemakers use sheeps milk to make it Pecorino (sheep) Romano. At Park Cheese, cheesemakers make Romano with cows milk, and produce a cheese that, like its Italian counterpart, has slightly more fat and tastes sharper and more assertive than Parmesan.
Ro-mah-no
Creamy white
Hard, granular
Sharp, piquant
Soups, sauces, salad dressing, bread crumbs, garnishes
Hearty red wine, dark beer, apples, pears
Known as the king of Italian cheeses, Parmesan originated in the Reggio and Parma regions of Italy. It tastes sweet, buttery, and nutty, compared to the sharper and more piquant flavor of Romano. Parmesan has become popular in the United States, where Wisconsin leads in the production of award-winning Parmesan.
Parm-is-on
Pale yellow
Granular
Buttery, sweet, nutty, intensifies with age
Soups, sauces, salads, salad dressings, stuffing, bread crumbs, garnishes
Pasta, rice, other grain-based dishes, vegetable soups, cream and tomato sauces, red wine, grapes, figs, plums, and walnuts.
Pepato starts as Romano and becomes Pepato with the addition of black peppercorns. This version of Romano originated in Sicily and reflects the Sicilian love of hearty, robust flavors. Park Cheese Pepato contains less salt than the imported; so more of the rich, complex flavor of the cheese comes through.
Puh-pah-toe
Creamy white dotted with black peppercorns
Peppery, piquant
Soups, sauces, salads, salad dressings, pasta, stuffing, bread crumbs
Hearty red wines, dark beer, hard cider, apples, pears, grain-based dishes
Fontina originated in the Valdosta Valley of northern Italy in the province of Piemont.
Fun-teen-ah
Deep Ivory
Smooth, supple, with tiny holes
Mild, earthy, almost sweet
Sauces, Fonduta (Italian version of fondue), sandwiches
Fruity wine, peaches, mellons, apricots, cherries
Italian Sharp, a relative of Fontina, is styled after table cheeses from Italy. It reminds some of an Asiago. A semi-hard cheese aged for at least 60 days, it is equally at home as a table cheese or cooking cheese. Today, several Wisconsin cheesemakers produce this variety under various brand names.
White, crumbly
Crumbly
Piquant, sharp
Antipasto platters, Sprinkle shreds over Caesar salad, Blend Mozzarella with equal portions of Italian Sharp for pizza
Pasta, almonds, peaches, grapes
Kasseri originated in Greece, where it was made from sheeps milk and sometimes goats milk. Park Cheese uses only cows milk and use cultures to make the flavor much like that of traditional sheeps milk Kasseri.
Kah´-sar-ee
Off white
Slightly crumbly to firm
Mildly piquant, slightly tart
Cut into sticks, grate into rice, dice and marinate in olive oil and herbs
Roasted lamb sandwich, rice, stews
Producers use more and different cultures to make Park Cheese Mild Provolone than Mozzarella. These additional cultures result in fuller flavors and allow Park Cheese Mild Provolone to age well.
Gratin, salads, sandwiches, stuffing, pizza
Cured meats, tomatoes, pears, grapes, figs
