Specialty Cheese

Our Cello Asiago cheese stays true to the original Italian recipe and is never made with lipase.

Traditional Pecorino Romano is made from sheep’s milk, but our Cello version hails from the cow.

Cello Italian-Style Fontal cheese is delicately hand-crafted, carefully shelf-cured, and made with cow’s milk.

Cello Parmesan cheese is designed for the unique conditions of the Lake County Dairy region using select culture and cow’s milk.

Cello’s Italian Blend features a trio of the sweet, nutty, sharp flavors of Parmesan, Asiago, and Romano...

Cello Mascarpone is a soft, spreadable cheese made from fresh cow’s milk and sweet cream...