The Parmed’Or cheese from Ferme Vallée Verte 1912 is half parmesan, half cheddar. The Cheeses of Ferme Vallée Verte 1912 are made from pasteurized milk at low temperature and not homogenized, are without coloring, without added preservatives or artificial flavors. Like a Parmesan or aged cheddar, Le Parmed’Or is the perfect addition to your sauces, pasta, oven-grilled vegetables and all your favorite dishes. Try it crumbled on a salad, au gratin on homemade fries or as an accompaniment to your soups. You will be charmed!
At Ferme Vallée Verte 1912, agriculture is sustainable, without GMOs, pesticides or chemical fertilizers. In addition, at Ferme Vallée Verte 1912, the milk is natural, without hormones, antibiotics or pesticides. Cow feed consists of a mixture of three dry hay, a mixture of grasses and legumes, and silage of fodder. To meet their nutritional needs, cows receive a little milk feed during milking. (No addition of palm oil to their diet).
These are the reasons why the yogurts from Ferme Vallée Verte 1912 have such smoothness and flavors that will dazzle your taste buds!
INGREDIENTS: Low temperature, non-homogenized pasteurized milk, salt, microbial enzymes, bacterial cultures, tomato paste and basil.
M.F. 34% Moisture: 39%