Created in 2014, this pressed farm cheese is one-of-a-kind in Quebec. The half-Parmesan, half-Cheddar blend is a firm, rindless cheese that is made with milk pasteurized at a low temperature and drawn directly from the family’s cow herd. It is interior-ripened for at least two months, which gives it its firm, tender, slightly dry and crumbly texture. This is a salty cheese with a milky aroma of salted butter and warm milk, and slight vegetal undertones. The Parmed’Or is a flavourful, medium-intensity cheese with only a very subtle hint of the sharpness characteristic of Parmesan cheeses.
The name Parmed’Or is a play on words—a blend of Parmesan (parme) and Cheddar (dar). Like Parmesans and aged Cheddars, this cheese is perfect for adding interest to your sauces, pasta dishes, oven-roasted vegetables and all your favourite meals. Try crumbling it over a salad, grating it over home fries or garnishing your soups with it. It’s sure to win you over!
Ferme Vallée Verte 1912 cheeses are made without dyes or preservatives for unparalleled quality that never fails to impress. The owners of the cheese shop, David and Samuel Gadoury, grew up working on the family farm. In 2013, they opened Ferme Vallée Verte 1912, turning their dream of making fresh dairy products from the milk of their cows into a reality. The farm’s milk production is certified by the Canadian Quality Milk Program. The family farm cares about the environment and wants to offer its customers superior cheeses, which is why it uses sustainable, GMO-free farming practices. The farm also raises free-range cows, because it cares about its animals too.
The Parmed’Or is available in the Ferme Vallée Verte 1912 shop and in numerous local stores in the Lanaudire region and in Montreal. Please consult the cheese maker's web site for outlets.