Produced in northern Holland, Parrano was created in the early 1970's. Inspiration for the cheese came after a trip to Italy by one of the cheese Masters at Uniekaas.
Upon returning to the Netherlands, he decided to experiment by blending his traditional Dutch Gouda recipe with the style of northern Italian cheeses he'd tasted while away.
Named after a small Umbrian village, the recipe for Parrano remains relatively unchanged since its inception forty years ago. Milk for production is sourced from the Dutch Friesan-Holstein cows in the area of "Het Groene Hart" in northern Holland.
After production, wheels are aged naturally for five months before release.
The texture of Parrano is firm and smooth, dotted with small crystals that give it a slightly crunchy mouthfeel. The interior paste is butterscotch in color with occasional eyes or holes.
Flavors are rich and taste of caramel, cream and almonds.