Vegetarian "Parmesan"
Rachel Demuth's recommended "Parmesan." Described as ‘Italian style cheese’ as they are not allowed to use the term ‘Parmesan’, this is a parmesan-style hard cheese made with vegetable rennet so is suitable for vegetarians.
Twineham Grange, who are based in Sussex, have been making this cheese for the past 15 years. They use the same traditional methods as the Italian cheese makers, the only difference is that they use English milk which is higher in protein and butterfat. It is also a good source of zinc and calcium. In blind tests even the judges were unable to tell the difference.
Vegetarian "Parmesan"
Rachel Demuth's recommended "Parmesan." Described as ‘Italian style cheese’ as they are not allowed to use the term ‘Parmesan’, this is a parmesan-style hard cheese made with vegetable rennet so is suitable for vegetarians.
Twineham Grange, who are based in Sussex, have been making this cheese for the past 15 years. They use the same traditional methods as the Italian cheese makers, the only difference is that they use English milk which is higher in protein and butterfat. It is also a good source of zinc and calcium. In blind tests even the judges were unable to tell the difference.