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This Middlefield Parmesan Cheese is out of this world! It is crazy good. It has a medium to hard texture, and is great for shredding onto salads and pasta dishes, as a topping for pizzas, or just for eating by the slice (but make them thin, because this is a strong, delicious, slightly salty cheese).
Ingredients: Pasteurized Milk, Cheese Cultures, Salt, Enzymes
If you're bored with spaghetti with tomato sauce, try this lovely cheese for a Pasta Carbonara. It makes a fantastic meal! You'll need good smoky bacon or some dry-cured ham, eggs, fresh garlic, good pasta, and about a cup or so of grated cheese. I made this tonight for supper, and the cheese was what did the trick. The sauce was rich and velvety, and made the crisp bacon shine. Unlike using dry Parmesan, this cheese doesn't suck the life out of the sauce. Look up the simplest recipe you can find -- this cheese makes the job easy.
This is a good, firm slicing Parm. Its not of the drier and sharper sort best suited for grating, but suggests itself for sandwiches, fresh pasta dishes with plenty of garlic, and anywhere a little more flavor than a Mozzarella is wanted. Of the six varieties of Middlefield cheese I have sampled, all are dense and rich, and this is no exception. As the Amish do, my family kept a small herd of cows which were milked by hand. In our case, our gentle Guernsey cows provided us with milk, butter, and cheese of exceptional quality. There is no substitute for the best ingredients.
Less salty than italian imports. Locally made. Can grate or slice. Great all around cheese.
This Parmesan is fabulous. It melts like a dream and the flavor is unsurpassed.
I never cared for parmesan texture or flavor til I tasted this! Try it - a delightfully creamy yet hard cheese.