Our Story


The art of shopping, selecting, pairing, and presenting specialty cheese can feel intimidating and overwhelming. At Cello, our goal is to take our 75 years of experience and use it to make the process of learning about cheese as easy and enjoyable as eating it.

From classic Italian cheeses like Parmesan, Romano, Asiago, and Fontina to the distinctive flavors of our award-winning Copper Kettle, Cello is breathing new life into Old World cheesemaking in hopes that more people will discover and fall in love with specialty cheese.

Parmesan Cheese

Cello Parmesan cheese is designed for the unique conditions of the Lake Country Dairy region using select culture and cow’s milk. Our Parmesan is aged for 12 months to enhance this classic household cheese and highlight the bold, nutty flavors and notes of crushed apple.

Use this versatile cheese to top your favorite pizzas, pasta, salads, risottos, and casseroles. 

Comes in:

Grated Cup




All of Cello’s domestic cheeses are made at the Lake Country Dairy creamery and overseen by Master Cheesemaker Christophe Megevand. For Christophe, Cello is not about creating cheese to earn accolades by the most experienced cheese connoisseurs. Cello is about making great-tasting cheese for every palate and exciting cheese lovers both new and old.

He starts with the freshest milk, sourced primarily from four local family farms with a deep commitment to cow comfort and quality. Each Cello wheel is then hand-crafted, rotated one-quarter turn every day, and cared for by a dedicated team of artisan cheesemakers.

Persistence and commitment to the artisanal process have won Cello 100 worldwide awards since 2006, and we couldn’t be more proud to share our love for cheese with you. We hope our products, recipes, and inspiration encourage you to cheese confidently.

“CELLO is deliciously smooth, with nutty undertones and will bring any dish to life! Added into pasta, or simply with crackers… the quality is evident in every amazing bite!”


Try this amazing Parmesan Drop Biscuit recipe:

Parmesan Drop Biscuits


Preheat oven to 450°F.

Chill one stick of butter and melt 1/2 stick and set aside.

Using a standing mixer with paddle attachment, add the first 5 ingredients to bowl, mix. Cut the stick of cold butter into pats, add to dry mixture. Mix until mixture resembles coarse crumbs.

Remove bowl from stand.

Add hand-grated Cello Artisan Parmesan Cheese. Slowly add buttermilk. Using a wooden spoon, stir mixture together. Do not overmix.

On a parchment-lined baking sheet, drop tablespoon size balls. Brush each ball with melted butter and a pinch of pepper.

Bake 10 minutes.


·       2 cups self-rising flour

·       ½ tsp. garlic powder

·       1 ½ tsp. freshly ground pepper, reserve ½ tsp. for sprinkling

·       1 tsp. freshly chopped rosemary

·       1 tsp. freshly chopped thyme

·       1 ½ sticks of salted butter, separated

·       1 cup hand-grated Cello Artisan Parmesan Cheese

·       1 cup buttermilk


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