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

Heritage

Aged Provolone, like the classic Italian cheese it is, provides the delight of “Piccante” with every bite. It is enticingly white, creamy yet firm.

In The Kitchen

Pronunciation:
Pro-vo-ló-neh
Appearance:
 Ivory to pale beige
Texture:
Firm, becoming more granular with age
Flavor:
Full flavor that intensifies and sharpens with age

Cooking/Serving Suggestions:
Salami, ham, corned beef and/or pastrami and a simple sandwich becomes supreme
Food Affinities/Pairings:
Wines or cocktails, pears, red grapes

Heritage

Romano is another well-known Italian cheese. Italian cheesemakers use sheep’s milk to make it Pecorino (sheep) Romano. At Park Cheese, cheesemakers make Romano with cow’s milk, and produce a cheese that, like its Italian counterpart, has slightly more fat and tastes sharper and more assertive than Parmesan.

Pronunciation:
Ro-mah-no
Appearance:
 Creamy white
Texture:
Hard, granular
Flavor:
Sharp, piquant

In The Kitchen

Cooking/Serving Suggestions:
Soups, sauces, salad dressing, bread crumbs, garnishes
Food Affinities/Pairings:
Hearty red wine, dark beer, apples, pears

Heritage

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.

Pronunciation:
Parm-is-on
Appearance:
 Pale yellow
Texture:
Granular
Flavor:
Buttery, sweet, nutty, intensifies with age

Cooking/Serving Suggestions:
Soups, sauces, salads, salad dressings, stuffing, bread crumbs, garnishes
Food Affinities/Pairings:
Pasta, rice, other grain-based dishes, vegetable soups, cream and tomato sauces, red wine, grapes, figs, plums, and walnuts.

In The Kitchen

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.

©2004 Park Cheese Co. Inc.

Heritage

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.

Pronunciation:
Puh-pah’-toe
Appearance:
 Creamy white dotted with black peppercorns
Texture:
Hard, granular
Flavor:
Peppery, piquant

Cooking/Serving Suggestions:
Soups, sauces, salads, salad dressings, pasta, stuffing, bread crumbs
Food Affinities/Pairings:
Hearty red wines, dark beer, hard cider, apples, pears, grain-based dishes

In The Kitchen

Heritage

Fontina originated in the Valdosta Valley of northern Italy in the province of Piemont.

Pronunciation:
Fun-teen’-ah
Appearance:
Deep Ivory
Texture:
Smooth, supple, with tiny holes
Flavor:
Mild, earthy, almost sweet

Cooking/Serving Suggestions:
Sauces, Fonduta (Italian version of fondue), sandwiches
Food Affinities/Pairings:
Fruity wine, peaches, mellons, apricots, cherries

In The Kitchen

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Heritage

Kasseri originated in Greece, where it was made from sheep’s milk and sometimes goat’s milk. Park Cheese uses only cow’s milk and use cultures to make the flavor much like that of traditional sheep’s milk Kasseri.

Pronunciation:
Kah´-sar-ee
Appearance:
 Off white
Texture:
Slightly crumbly to firm
Flavor:
Mildly piquant, slightly tart

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In The Kitchen

Cooking/Serving Suggestions:
Cut into sticks, grate into rice, dice and marinate in olive oil and herbs
Food Affinities/Pairings:
Roasted lamb sandwich, rice, stews

Heritage

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.

Appearance:
 White, crumbly
Texture:
Crumbly
Flavor:
Piquant, sharp

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In The Kitchen

Cooking/Serving Suggestions:
Antipasto platters, Sprinkle shreds over Caesar salad, Blend Mozzarella with equal portions of Italian Sharp for pizza
Food Affinities/Pairings:
Pasta, almonds, peaches, grapes

Heritage

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In The Kitchen

Cooking/Serving Suggestions:
Gratin, salads, sandwiches, stuffing, pizza
Food Affinities/Pairings:
Cured meats, tomatoes, pears, grapes, figs

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.

Pronunciation:
Pro-vo-ló-neh
Appearance:
 Ivory to pale beige
Texture:
Firm, becoming more granular with age
Flavor:
Full flavor that intensifies and sharpens with age