Vegan Parma Cheese

This cheese does not use acidophilus, but contains vegan citric and lactic acid for the tang. This cheese is best kept frozen for grating. It can be used in pesto, grated onto a spag bol or soup, or chopped into salads. In my opinion, better than dairy parmesan, but I might be very slightly biased.

Not currently available

Back to Cheeses

Back to Pasties