Parmesan

PARMESAN

Made from part skim milk and aged over 10 months, this naturally low-fat, hard cheese is typically grated or shredded over pasta, rice, soups and salads. Its rich, sweet nutty flavor also makes it perfect for sauces, snacks and desserts.

Awards

2010 - World Championship Cheese Contest
(1st Place) Best of Class

2009 - World Cheese Awards (1st Place) Gold Award

2009, 2008 - American Cheese Society (2nd Place)

2008 - World Championship Cheese Contest
(3rd Place)

2006 - American Cheese Society
(1st Place) Best of Class

2000 - World Championship Cheese Contest
(3rd Place)

1999 - World State Fair Cheese Judging

(1st Place) Best of Class

1993 - U.S. Championship Cheese Contest
(1st Place) Best of Class

1991 - U.S. Championship Cheese Contest
(1st Place) Best of Class

1991 - United States Champion (1st Place) Best of Contest

1986 - World Championship Cheese Contest
(1st Place) Best of Class

Ingredients

Cultured milk, enzymes, salt.

Easy Serving Ideas

Stir BelGioioso Parmesan into mashed potatoes for extra flavor.
Top fresh asparagus with BelGioioso Parmesan and butter, then bake.
Add grilled chicken and fresh spinach leaves to hot pasta, then sprinkle with grated BelGioioso Parmesan.
Grill portobello mushroom caps until soft. Sprinkle with shredded BelGioioso Parmesan and broil until cheese is melted.
Serve cubes of BelGioioso Parmesan with fresh grapes, fresh strawberries, dried figs and walnuts for an appetizer or light dessert.

Tasty Recipes with BelGioioso Parmesan Cheese