
Himalayan Parmesan
Inspired by the popular Italian granular cheese called Parmigiano-Reggiano is our Himalayan parmesan. Cured between 8 to 10 months this cheese boasts of a relatively sharp and complex flavor. It is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own.
Suggested Pairing: Fruity wines with high acidity and crisp but richer whites like Pinot Grigio.
Ingredients: Cow Milk, Culture, Microbial Rennet, Salt