"The deeply satisfying crunch of popcorn gets a jolt of nutty, salty and sweet flavor from a few spices and the Parrano cheese, produced in the Netherlands, that blends Gouda with Parmesan."
1 bag plain popcorn (no butter/no salt)
½ cup Parrano Originale cheese, grated with microplane grater
2 teaspoons dried rosemary
1 teaspoon season salt (such as Lawry’s)
dash freshly ground pepper
Cook the popcorn according to the directions. While popping, toss together the Parrano cheese, rosemary, and season salt. Add the popped, hot popcorn to a large bowl. While mixing the popcorn with a wooden spoon, sprinkle over the cheese mixture until coated. Dig in.