In Italy more than 900 years ago, the Benedictine and Cistercian monks were already making Parmigiano-Reggiano. This cheese’s low water content is due to its method of production and its long maturing phase, which makes it especially high in nutrients and energy. Crumbly and grainy, it has a fruity and unique sharpness to it. However, its aromas and flavours change during the maturing process. As such, a 24 month-old Parmigiano-Reggiano keeps its milky flavours but its hints of melted butter are more conspicuous. It can be served simply, accompanied by bread and wine, or as a topping on pasta or salad. It can also be used in recipes for stuffing fresh pasta and preparing meat dishes.
BIOBIO cheeses are high-quality organic cheeses that contain no chemical dyes, artificial flavours or synthetic additives. They are also made using microbial enzymes derived from a vegetable source, not with rennet. The certified-organic milk used to make the cheeses comes from cow herds raised on Quebec family farms. The pastures, forage and grain used to feed them contain no synthetic products such as pesticides or fertilizers and no GMOs.
Producer: BIOBIO | QC
sold in ~200g stick