Monday, April 15, 2013


Good day loyal readers!

The more I write about cheese the more I realize how many cheeses I have yet to discuss! I was behind the cheese counter today and was cutting one of our most popular cheeses - Parrano - and I realized that I have not yet blogged about it! So here goes...

Cheese: Parrano
Producer: Uniekaas
Region: Holland
Milk: Pasteurized cow's milk
Rennet: Traditional (animal)

Parrano is a Gouda that is pretty unique because the cheesemakers that created this cheese used traditional Gouda cultures as well as cultures from Parmigiano Reggiano. When you taste Parrano, you really get a sense of the combination of Gouda and Parmigiano. You get creamy, buttery-ness from the Gouda cultures and nutty, fruity flavors from the Parmigiano Reggiano cultures.

When thinking about what to put on your next cheese plate, be sure to consider Parrano. It is a well known cheese that most everybody loves. I particularly like it with apples or with a nice, crisp pilsner. Lagunitas Pils is the first one to come to mind... mmmm... tasty! Parrano is also a fantastic melting cheese. Put it on a pizza, melt it into your macaroni and cheese, spice up your fondue or whatever else you can think of!

Because of the popularity of this cheese, we almost always have samples out for it. If you don't see a bowl of samples out, ask for one! We'd be happy to give you a taste.

I'd also like to announce that I recently received a promotion and in two weeks will be starting in my new position as Regional Associate Perishables Buyer for cheese! I'll be located in our new Whole Foods Market Distribution Center so I won't be at the San Jose location anymore. Have no fear! I plan to continue blogging about cheeses that we're featuring as a region and maybe as a result help the rest of you who don't live in the San Jose area find these tasty cheeses too! I am really excited for this opportunity and will be able to share with you all a whole new side of the cheese world.

Until next time, eat, drink and be happy!


  1. Ok, you may have just solved a personal mystery. I remember being told, about 4 years ago, that Robusto was made with Parmesan cultures--is that true? Had they misspoke and meant Parrano?

    And many, many congrats on your promotion!

    1. Thank you!!

      I've been told the same thing about the Robusto. After some research this is what I discovered... Parrano as we know it has been aged for 5 months. Robusto is actually the same cheese but it has been aged for 9 months - it's known as Parrano Robusto. What do ya know, I learn something new everyday! :)

  2. Do you know what a relief it is to have it confirmed that I haven't been spreading misinformation all of this time?? Brilliant!