PARMESAN
Pine Tree
MAINE-STYLE WHOLE MILK PARMESAN CHEESE
(RICH & SAVORY)
We make our parmesan with whole milk, rather than skim. This makes it slightly softer and more flavorful than a traditional parmesan — and just as perfect for slicing, shaving, grating, or crumbling.
“Perfectly compliments the tang of fresh tomatoes.”
Need we say more
MADE WITH OUR:
100% organic raw milk.
Certified organic by MOFGA
AGED FOR:
At least 9 months
A FarmStead Product:
The cheese starts on the farm, and ends on the farm. Learn More
FLAVOR:
- Rich & Savory
- Full-bodied whole-milk flavor
The % daily value are based on a 2,000 calorie diet.
Pine Tree
MAINE-STYLE WHOLE MILK PARMESAN CHEESE
(RICH & SAVORY)
Pine Tree
is an Organic farmstead product
Pine Tree is an
Organic farmstead product
Organic farmstead product
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Our Land, Our Cows, Our Cheese.
After 20+ years of farming, we have our own way of working with our cows and making our award-winning farmstead cheeses.
We love and respect the land on our 100-acre farmstead. Our land has a history of renewable agriculture dating back forty-plus years. its fields and wooded pastures are a great place for our animals to live their best lives.
Throughout the year, we milk our family of cows just once a day, because that’s all it takes to make our delicious cheeses. To "our girls," as we call them, milking is hard work. We're incredibly considerate of that.
We transfer our cows' organic raw milk to the creamery, where it is held in a stainless steel cheese vat. We carefully add our culture and rennet, transforming the milk from a liquid into a solid curd. This is the base we use for all of our farmstead cheeses.
Making good cheese takes time. We age the cheeses in our “cave”, a concrete bunker we built 7 feet below the ground. The cave creates the perfect environment for cheese: low temperature, high humidity. This allows our cheeses to ripen slowly and age evenly.
(NOTES FROM THE KITCHEN)
“It pairs perfectly with our pepperoni or any Italian favorites like spaghetti or lasagna, perfectly complementing the tang of fresh tomatoes. Try it with candied pineapple — you won’t regret it.”
Owner/Operator