Category: Food pairing tips & tricks

Those new to the cheese scene may have heard the term ‘rennet’ without fully understanding what it means. Many myths and misconceptions about rennet are out there, but today we are going to cover some of the most common ones. So what really is rennet, why is it in your cheese, what’s true, and what’s not? Let’s take a closer look.

What is Rennet? Let’s Start with the Basics

In order to explain what rennet itself actually is and what it is used for, we need to start with the basics and cover the cheese-making process.

The Cheese-Making Process

Essentially, cheese-making involves turning a liquid into a solid. Of course, there is much more work involved, especially to create different flavors and kinds of cheese, but that is the foundation.

Rennet is used to coagulate the milk and help it solidify. Cheese-makers collect the milk they will use and add starter cultures. The starter cultures begin changing the lactose into lactic acid, increasing the acidity and starting to thicken the milk. Finally, the rennet is added. The rennet encourages curds to form, which are separated from the whey. The curds are then aged or processed to create the cheese. If you are curious about some of the methods used to create different types of cheeses, check out our article on rinds.

So, What Exactly is Rennet?

To explain what rennet is, we’ve got to use a little science-speak. Rennet is made up mostly of chymosin, which is an enzyme. Enzymes act as biological catalysts that can kickstart a process or change. Chymosin starts the process of solidifying milk. Rennet can be created or collected in four different ways, though all serve the same purpose.

The Four Types of Rennet

1. Animal Rennet

Usually referred to as ‘traditional rennet,’ this type of rennet was the original one used in cheese-making. The chymosin enzyme is collected from the stomach lining of calves, ewes, or kids (baby goats). Chymosin is used to help certain types of baby animals digest their mothers’ milk. The source of animal rennet is why some vegetarians are concerned about eating certain types of cheese.

2. Plant Rennet

Derived from cardoon, thistle, artichoke, nettles, and other plants, this rennet is not the most popular among cheese-makers as it can present some unique challenges.

The plants are soaked in water to extract a thickening enzyme similar to chymosin, which is then used to thicken the milk. Plant rennet’s strength is not consistent, so it is difficult to gauge how much cheese-makers need to use. It can also affect the flavor of the cheese. Some types of cheese capitalize on this.

Many Portuguese cheeses use thistle rennet to give their cheese a distinct flavor, like Torta del Casar, Azeitao, Serra da Estrela, and Serena. Most cheese-makers avoid plant rennet, though, as it can give the cheese a bitter or vegetable flavor.

3. Genetically Engineered (Fermentation Produced) Rennet

Genetically engineered rennet is produced in a lab. Here comes the science-speak again, just bear with us! Chymosin chromosomes are extracted from an animal’s stomach cells and implanted into yeast cultures that act as a host. New enzymes grow and are then separated and purified. These new enzymes are considered completely separate from the animal’s stomach cells. Genetically engineered rennet is very popular as it is so cost-effective and reliable.

4. Microbial Rennet

Some molds produce an enzyme that is similar to chymosin. Labs extract that enzyme and use it to create a rennet for making cheese. Microbial rennet can also make it easier for certain cheeses to be labeled organic or kosher. Plus, it has a much longer shelf life and is less expensive than animal rennet, allowing cheesemakers to produce cheese that’s more accessible to cheese loving customers. Cello Cheese uses microbial rennet, also commonly known as “vegetarian rennet,” in all of our cheeses so that those on a vegetarian diet can safely and confidently enjoy Cello cheese.

Fact vs. Fiction

Now that you have some background on rennet and exactly what it is, we can go over some of the common misconceptions surrounding it.

Fiction: Animal rennet is inhumane.

Fact: Animal rennet is harvested humanely. Animals that are already being sold and used for meat are then processed for rennet collection. This way, more of the animal is used so that ingredients and resources do not go to waste.

Fiction: There is no vegetarian rennet.

Fact: The other three types of rennet —plant, genetically engineered, and microbial— are all vegetarian. Even if strict vegetarians wish to avoid genetically engineered rennet, there are still cheeses created with plant and microbial rennet.

Fiction: Cheese-makers have to tell you what kind of rennet they used.

Fact: Unfortunately, in the United States, the Food and Drug Administration does not require producers or sellers to delineate between which rennet was used. However, a ‘kosher’ symbol means that animal rennet was not used to make that cheese.

Whether you are a vegetarian or just someone curious about cheese, hopefully, we have helped you understand more about how your cheese is made. Rennet is, most simply, an enzyme used to solidify milk. Now that you know more about where rennet comes from, you can make more informed decisions about your diet. Plus if you’re a vegetarian, you can still enjoy cheese.

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Picture this: You just moved into a new apartment and are having a few friends over for a housewarming party. There’s no better crowd-pleasing appetizer than a cheese platter, so you head to the grocery store to pick out some cheese and charcuterie. You get to the specialty cheese section and suddenly, panic sets in as you think about all the cheese questions you have. Ten different types of Parmesan? Parmigiano-Reggiano? What’s the difference? Which brands are best, and which country should your cheese be from? Why is there such a big difference in price? Does it matter how long the cheese has been aged?

When you’re standing in front of all of those beautifully packaged artisan cheeses, completely befuddled, you have three options:

1. Find the on-site expert: Maybe your grocery store or local shop has a cheese monger on staff to answer your questions. The problem is, they aren’t always readily available to help you make purchase decisions on-demand.

2. Phone a friend: You could text that friend or family member who is a self-proclaimed cheese connoisseur and trust they actually know as much as they claim.

3. Join the Cello Cheese Chat: Our cheese experts have the answers to all of your cheese questions and are ready to share their knowledge instantaneously. Cue the relief of having your own personal cheesemonger on speed dial.

We launched Cello Cheese Chat so you can have cheese expertise at your fingertips. The chat has several functions, but below are our favorites:

Ask a Question

If you’re shopping, pairing, pondering, or party planning, you can quickly level up your cheese knowledge and get the information you need by asking a question. Ask it anything you want about cheese, from “What pairs well with Parmesan?” to “What does Brie taste like?”

Take a Fun Quiz

Want to know if your favorite cheese matches your personality type? Take our quiz to learn your cheese identity. It’s a great conversation starter for the guests at that housewarming party. Speaking of, remember that friend who says they’re a cheese pro? The chatbot has a quiz for them to take so you can see how much they really know.

Win Cheesy Treats (and Tips)

If you’re feeling lucky, you can sign up to be part of our next giveaway, enter our sweepstakes and get even more cheesy tips and tricks.

Specialty cheese can feel intimidating, but you’re not alone if you have the Cello Cheese Chat in your pocket. Our cheese pros will help you feel confident when you’re on the go selecting, preparing, and presenting cheese, no matter the occasion.

Activate the Cello Cheese CHAT in the lower right-hand corner of any page to start learning more about cheese!

Cheese is one of the most versatile foods for every dish, from breakfast to lunch, dinner, or dessert. As commonplace as cheese is though, there are still some aspects of it that feel mysterious. From the creation process to the classification, even the most sophisticated self-proclaimed cheese experts can have a lot of questions. One of those most common questions many people have is: What is the cheese rind (and can I eat it)?

Yes, It Is Safe to Eat Cheese Rind

A cheese rind is an outside layer formed during aging. So as long as it isn’t cloth, wax, or bark, rinds are safe to eat. They are natural and edible, and for many people, the rinds are an essential part of some cheeses’ complex flavors.

In an interview with Food and Wine, Tom Bivins, executive director of the Vermont Cheese Council, said that he often encourages cheese novices to taste the rind to better understand the cheese’s flavors. So yes, you can eat the rind. In fact, we recommend it!

The Three Types of Cheese Rind

Not all rinds are created equal. Wax, cloth, bark, and other inedible materials might be wrapped around cheese to preserve it, but you should avoid eating those. Additionally, spreadable, block, and fresh cheeses don’t have rinds at all.

While all three types of natural rinds are edible, personal preference is the deciding factor for whether you want to eat them or not. Each type has different flavors and textures, and those might vary between the kinds of cheeses.

1. Bloomy Rind

The bloomy rind is a white and soft rind that can sometimes be fuzzy. It usually has a woodsy flavor and is created after cheese-makers spray a solution that contains edible mold spores onto the cheese, which then blooms into the rind. Bloomy rinds are aged for about 60 days in humid, temperature-controlled rooms. Some of the most common kinds of cheese with bloomy rinds are Brie and Camembert.

Though the word ‘mold’ can raise eyebrows, bloomy rinds are completely safe to eat, as long as the cheese is still good. Don’t eat the cheese if:

• The rind has separated from the cheese.
• It has a gritty or thick texture.
• The cheese has an ammoniated taste or smell.
• The rind is mottled, sticky, red, or black.
• The cheese is firm (bloomy cheeses should never be firm).

As long as none of these signs are there, you can stop peeling that rind off before you eat your Brie.

2. Washed Rind

Washed rinds usually have an orange or reddish hue with a sticky or moist exterior. Cheesemakers will wash the cheese with brine, alcohol, or both, so edible molds will grow, which gives the rind a strong, salty flavor. Washed rinds are often the most aromatic, creating those ‘stinky cheeses’ that you always hear about. These cheeses can be soft enough to ooze or firm enough to grind.

One of the most common washed rind cheeses is Taleggio, which has a mild, yeasty taste. Another is Limburger. Though it has a strong smell, the flavor is rich and buttery. A few things to remember for washed rinds:

• Strong smells can lead to good flavors.
• Soft washed rinds shouldn’t be brown or cracking.
• Hard washed rinds may not be the most pleasant to eat.
• Eat this type of cheese within ten days of buying it.

3. Natural Rind

As the name suggests, natural rinds are formed when the outermost layer dries into a thin crust. Sometimes cheesemakers will rub the rind with oil, salt, lard, or a brine. Domestic Parmesan and Cheddar are some of the most popular natural rind cheeses.

The one exception to the ‘rinds are edible’ rule is a dry, natural rind that’s on cheeses like imported Parmigiano-Reggiano and Gouda. Oil or wax is brushed on the outside of the cheese to prevent unwanted molds forming, so these rinds should be cut away before eating.

Natural cheese rinds are usually thicker and harder than other rinds, and they can occasionally be gritty. For this reason, many people find natural rinds unpleasant to eat, though they are edible and great to use for flavoring soups and broths.

It’s Ultimately All About Personal Cheese Preference

Cheese rinds are safe to eat, but whether or not you do entirely depends on what you like. The different textures and flavors of a rind could increase your appreciation for the cheese, or it could be something you never want to eat again. Either way, it’s always worth a shot.

Cheesemongers work incredibly hard to perfect cheese in its entirety — including the rinds— so it feels counterintuitive to let such a significant part of cheese go to waste. Parmesan broth is one of the most well-known and simple ways to cook with cheese rind. If you make Bolognese, toss Parmesan rinds directly into the sauce to steep for a bit. You can also steep them in your milk and cream to add more flavor to your favorite macaroni and cheese recipe. If you’re feeling extra adventurous, try this quick microwave trick to make cheese crisps out of extra rinds.

If you’re a cheese lover looking to expand your palate, taste some rinds and talk over your reaction with your friends! If you aren’t planning on using them right away, just be sure to store the cheese rinds in a cool, dry place.

Looking to try some rind cheeses? Check out 7 White Wine and Cheese Pairings for Your Next Gathering for some delicious pairings.

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The list of foods and drinks you shouldn’t consume while pregnant is longer than most people realize. Alcohol, lunch meat, sushi, and excessive caffeine are the widely known ones to avoid, but the dos and don’ts of eating your favorite cheese while pregnant is a little bit trickier.

Listeriosis (the illness you can get from ingesting Listeria) is incredibly rare. According to the CDC, around 1,700 people get listeriosis every year, but pregnant women are 20 times more likely to become infected. Foods made with unpasteurized milk, like some cheeses, can contain Listeria, which is usually killed during the processes of pasteurization and cooking. Pregnant women can definitely still enjoy cheese, there are just a few rules of thumb to follow before making your next grocery run.

Can You Eat Parmesan Cheese When Pregnant?

The calcium and protein in cheese will promote your baby’s growth, so don’t ditch your cheese loving habits! As a general rule, imported cheese is much more likely to be unpasteurized than domestic cheese. However, hard cheeses like cheddar and Parmesan are usually safe to eat during pregnancy. Semi-soft cheeses like mozzarella are also safe — so don’t worry about giving up your favorite pizza during pregnancy. Any cheese that’s pasteurized and processed is also safe to eat, such as cottage cheese and cream cheese.

What Cheese Do You Have to Avoid While Pregnant?

Unpasteurized cheese, which means cheese made with raw milk, should be avoided by pregnant women. These are usually soft cheeses, like Brie, Camembert, Feta, and Gorgonzola. To play it extra safe, you should also stay away from soft Mexican style cheeses —unless the label states they are made from pasteurized milk. That means not only do you have to hold on the margaritas next time you eat at your favorite Mexican restaurant, you need to skip the queso too.

The good news is, there are plenty of cheeses you can eat while pregnant that serve as strong substitutes for these soft, unpasteurized cheeses. If you love crumbling some Feta on your salad, try using Romano instead. Get the crumbly texture and the strong, pungent flavor Feta adds to palate cleansing greens. Also, instead of heading straight for the Brie or Camambert as your go-to cheeses for spreading on crackers, grab some Fontal and still get that mild taste and soft quality.

The Best Solution? Read Your Labels Carefully

Although these are pretty cut and dried rules to follow, your best (and safest!) approach to eating cheese during pregnancy isn’t asking Google, “Can you eat Parmesan cheese when pregnant?” It’s reading your food labels with a careful eye. Every label on any cheese you buy at the store should clearly indicate whether it’s pasteurized or unpasteurized.

But in summary, go ahead and spread your favorite cream cheese on that everything bagel and order extra cheese on your next pizza. Just make sure it’s all been pasteurized!

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You might be wondering why you would even want an Italian cheese blend rather than just one type of cheese. Our question is, why wouldn’t you? The beauty of combining multiple Italian cheese types creates endless possibilities for both palate and purpose. Each cheese brings a unique flavor profile to the table. From a great melt to a strong salty component and extra nuttiness, the elements you can incorporate into your next recipe or cheese board using an Italian cheese blend are endless.

There’s so much versatility to enjoy when cooking with an Italian cheese blend, you might not be sure where to begin. Below are a few of our top tips for cooking with an Italian cheese blend.

Select the right blend of Italian cheeses

Any combination of multiple Italian cheeses can create a blend, from Parmesan to mozzarella. You can create your own blend with leftover cheese that’s already in your refrigerator or purchase a combination hand-selected by experts. Our Cello Italian blend features all of our hard, domestic versions of Romano, Asiago, and Parmesan. If you choose to make your own, just make sure to select cheeses that contrast one another but still showcase complementary flavors.

Use it as a topping

Shredded Italian cheese blends are perfect for sprinkling over dishes like hearty soups and refreshing salads. You can liven up your next big bowl of hot chili or switch up your family recipe for stuffed peppers. Lean into the sharp flavors in the hard cheese like Romano to create a kick in your next vegetable dish or garlic bread.

Elevate your next pizza or pasta dish

Although cheddar is the most commonly used cheese paired with macaroni, it’s time to think outside the box (especially if you’re used to macaroni and cheese out of a box). This Italian mac and cheese not only features an Italian cheese blend in place of cheddar, it also incorporates Italian sausage and mushrooms, making it less of a side dish and more of a feast. Mozzarella melts incredibly well, so we recommend at least including it in your Italian blend.

Speaking of mozzarella, we would never dream of telling you to leave it off your next homemade pizza. But we will suggest adding an Italian blend to add some depth to your next pizza experience.

Make a gourmet grilled cheese

Now that we’re creating a spin on so many of your favorite childhood meals, let’s add a gourmet grilled cheese to the mix. Comfort food meets a chef’s kiss when you spice up your next sandwich with our own recipe, which uses our Italian blend and a few veggies to make a whole meal out of it. The sky is really the limit with a gourmet grilled cheese, so mix up both your blend and the other components (we like to add a couple slices of bacon every now and then).

Pair your Italian cheese blend with the right beer or wine

Find the commonalities among the cheeses you’re blending together and select a wine that will highlight each of them without creating a clash in flavors.

Pro tip: Remember that opposite flavors attract, and similar levels of boldness are a match. Think sweet and salty, or mild and mild. Check out the pairing section of our website for more tips. Remember, half the fun of loving cheese is experiment! There are no actual rules, and creating cheesy recipes isn’t something you can pass or fail.

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One of the most overwhelming parts of the cheese selection process is deciphering the differences between the plethora of cheese types available at the store. Sure, maybe you know if you like cheddar or hate Gouda (does anyone actually hate Gouda?). But when it comes to those cheeses that seem like they’re in the same family but have different names, picking the right one can feel like an impossible task. When you see labels with words like Parmigiano, Romano, and Parmesan, you might wonder if there is actually any distinction at all.

The good news is, the experts at Cello are here to help break down a few of the cheeses that are commonly confused. Let’s chat about Parmigiano-Reggiano, Pecorino Romano, Parmesan, and Romano.

Parmigiano-Reggiano

We’ve talked about PDO status around here before.  The Protected Designation of Origin comes from legislation handed down in 1992 to protect regional foods. Parmigiano-Reggiano has PDO status and is only produced in two Northern Italian regions. This hard cheese is golden in color and aged for at least a year, sometimes up to 36 months.

Parmigiano-Reggiano is made from cow’s milk and is much milder than Pecirono Romano or Romano, with a more nutty flavor profile. Genuine Parmigiano Reggiano — with the PDO status— is enveloped with an embossed rind with the name of the cheese lettered onto it. The rind also contains the date of production and seal of approval from the consortium, the organization tasked with enforcing PDO standards. As far as rinds go, this one is not only edible, it’s packed with flavor!

Pecorino Romano

Just like Parmigiano-Reggiano, Pecorino Romano also has PDO status. This cheese is made in Sardinia, a region in central Italy, and is known for being produced from sheep’s milk. The aging period for Pecorino Romano is much shorter than Parmigiano-Reggiano at around five to eight months.

Like Parmigiano, Romano is a hard cheese. But Pecorino Romano is white in color and has a slightly saltier and much stronger, more piquant flavor. While the visual distinctions are a fun and simple way to tell these two Italian cheeses apart, the most important difference is the milk source. Parmigiano-Reggiano is made from cow’s milk, while classic Pecorino Romano is sourced from sheep .

Parmesan & Romano

Parmesan cheese and Romano cheese are domestic versions of Parmigiano-Reggiano and Pecorino Romano. According to the FDA, any cow’s milk cheese with a hard, brittle rind and granular texture, and grates easily, can be labeled Parmesan in the U.S. Our Cello Parmesan cheese is designed for the unique conditions of the Lake County region using select culture and cow’s milk. At Cello, we also age our Parmesan cheese several months longer than domestic Parmesan suppliers, giving our version a stronger flavor profile more similar to traditional Parmigiano-Reggiano.

Cow’s milk and sheep’s milk make very different cheeses. The latter has short-chain and medium-chain fatty acids, while cow’s milk contains primarily long-chain. We know that description is full of scientific jargon, so let’s break down what it means in terms of flavor. You know that slightly gamey taste you get from goat’s milk? Those are the same fatty acids that make an appearance in sheep’s milk. They are not present in cow’s milk, which is what we use to make our Romano.

Did you know?

• Many lactose-intolerant cheese lovers don’t know that both Parmigiano-Reggiano and Parmesan contain no lactose, so those who have to avoid dairy can still snack on all variations of Parm!
• Pecorino Romano and Romano are the better choice for tomato-based dishes (think the shredded cheese you top your spaghetti with). The mild flavor of Parmesan is likelier to get lost in the acidity of the tomato sauce.

Now that you know the facts behind cheese like Parmigiano, Romano, and Parmesan, the true test is the one involving your taste buds. Find your closest retailer that carries Cello cheese to try our Parmesan and Romano variations.

You can use all of these cheeses in your next cheese board. Learn exactly how to pull together an impressive display in our eBook, Creating the Perfect Cheese Board in 9 Easy Steps.