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The product
Burro 1889 Salato Fattorie Fiandino
A high quality salted butter obtained by milk centrifugation, from Piedmont
Code:
2087
Country of origin: **
Italy - Piedmont
Weight:
200 g
Minimum order:
1 piece
| Description | Salted Butter made from cream obtained by centrifugation of Bruna cow's milk, matured for 72 hours |
|---|---|
| Appearance | Creamy and spreadable, it shows a white color and salt crystals inside |
| Taste | Sweet, delicately salty, round, full to the palate but not aggressive |
| Suggestions | The contribution of the salt is not excessive, it can also be used in the preparation of sweets. Great for skipping the vegetables in a pan and for cooking the potatoes, but even more for making croutons |
| Ingredients | CREAM, Trapani seasalt (< 2%) |
|---|---|
| Allergens | Milk and products thereof |
| Weight | 200 g |
| Packaging | Packed in paper |
| Storage Conditions (packaged products) | Keep refrigerated between +2 and +4° C |
| Paese di origine ingrediente principale | Italia |
| Nutrition Declaration | Energy: 2991 kJ / 727 kcal Fat: 80 g of which saturates: 47 g Carbohydrate: 1 g of which sugars: 1 g Protein: 0,8 g Salt: 1,2 g Typical value per 100 g |
The producer
Fattorie Fiandino - Villafalletto (CN) - Piedmont
Why we chose them
In the eighteenth century Stefano Fiandino began the Fiandino's dairy tradition in Cuneo. Stefano was a Milan breeder and dairyman who decided
to
move to Demonte to continue the agricultural activity. Several generations were succeeded keeping dairy vocation up to the Great Grandfather,
the
beginning of the twentieth century moved the business to Villafalletto where farms are still located. But it is precisely with Egidio and Mario that
there
was a change. When we met the two cousins were very impressed by the enthusiasm that they put into their projects. We were won over by their
butter, the 1889. But it has also affected us their desire to be known also through a vegetable rennet cheeses line. Cheeses identified by Kinara
mark · Greek translation about Cynara cardunculus · cardoon used to get rennet. In fact the Kinara method involves the use of vegetable rennet
instead of animal rennet.
