• food,  San Diego

    It’s Time to “Pair With Parrano” by Crafting Your Favorite Recipes Using Parrano® Cheese for 4th of July

    With 4th of July right around the corner, it’s time to “Pair With Parrano” by crafting your favorite recipes using Parrano® cheese. Incredibly versatile, Parrano® can be served in a variety of ways including on a cheese platter, on a kabob with fruit for as an easy appetizer , and in ideas both on and off the grill. Not only can it be paired with favorite foods, it’s also great with a cold summer time drink like a Lager, or Kolsch.

    Parrano® is the perfect cheese to pair with just about anything. The combination of Gouda and Parmesan offer a meltability and flavor unmatched by other cheeses,” says Tara Kirch, Senior Marketing Manager for FrieslandCampina. “This national holiday, plan BIG with amazing ways to create dishes your friends and family will love.”

    Click here to browse Parrano’s full recipe collection, print recipes, and save recipes to your own simple entertaining cookbook. Parrano® offers many new entertaining summer suggestions such as: Parrano® & Sun Dried Tomato Scones, Gouda Popcorn, Beer Pretzels, Sweet Onion Dip, and Pepperoni Roll-ups to name a few. Or, have fun and create your own “Pair with Parrano” recipes by combing Parrano® cheese with the ingredients you love, and make something truly unique!

    Parrano® selection of cheeses include:

    • Parrano®, Originale. A one-of-a-kind Cheese aged for five months, developing its nutty Parmesan flavors while maintaining the firm, smooth texture of a young Gouda.

    • Parrano® Truffle. Inspired by Italy, Parrano® Truffle follows the original recipe for Parrano®, blending the flavors of a nutty, salty Parmesan and the creamy sweetness of a Gouda, with Italian black truffle shavings for a complex flavor like no other. Parrano® Truffle is irresistibly delicious and is excellent shredded, sliced or melted.

    Speaking of perfect pairs – try these two great recipes that pair Parrano® with Burgers and Jalapenos!

    Parrano® Pimento Cheese Topped Burgers


    Parrano® Pimento Cheese Spread*

    4 oz cream cheese, at room temperature

    1/3 cup mayonnaise

    1 tsp garlic powder

    1/2 tsp hot sauce

    2 cups Parrano® cheese, grated

    1 6.5 oz jar pimentos, chopped

    2 tbsp yellow onion, finely grated

    Kosher salt and pepper, to taste


    1 1/2 pounds ground beef (80% lean and 20% fat)

    1 teaspoon kosher salt

    1/2 teaspoon pepper

    1/2 teaspoon garlic powder

    4 hamburger buns


    With an electric mixer, beat the cream cheese, mayonnaise, garlic powder, hot sauce, salt and pepper. Fold in remaining ingredients, mixing until smooth.  Keep refrigerated until burgers are ready.

    Preheat the grill to medium high. Combine the ground beef, BBQ sauce, salt, garlic powder, and pepper in a medium-sized bowl. Mix just until combined with your hands and shape into 4 patties about 3/4-inch thick.

    Make a well in your patties with your thumb to prevent from bulging. Place burgers on the grill and cook 4 to 5 minutes. Flip and then cook an additional 4 to 5 minutes, or until juices run clear.

    Top with Parrano® Pimento Cheese Spread.

    Serve hamburgers on buns.

    Kickin’ Parrano® Poppers


    1/2-pound ground spicy pork sausage, cooked and drained

    3/4 cup Parrano® cheese

    1/4 cup cream cheese, at room temperature

    Buffalo sauce

    10 jalapeño peppers*

    10 bacon strips

    10 bamboo skewers soaked in water


    In a bowl, mix the sausage, Parrano® cheese, cream cheese and a few dashes of Buffalo sauce, to your taste. Place mixture in a gallon, zip top plastic bag and refrigerate for 15 minutes.

    Cut the tops off the peppers and set aside. Remove and discard the seeds and ribs. (*Jalapeño peppers can be irritating to the skin and eyes. Wear gloves when cutting and de-seeding the peppers and wash hands thoroughly when you are done.)

    Cut the corner off the plastic bag of sausage mixture. Pipe the filling into each pepper.

    Skewer each pepper. Wrap each pepper with a strip of bacon, securing the bacon to the skewer.

    When ready to serve, preheat a broiler. Place peppers on a baking sheet

    and cook about 15 minutes, turning frequently, until the bacon is crisp, and the peppers are soft. Best served hot.