The product

Butter 1889 Fattorie Fiandino

A high quality butter, sweet and creamy
Code:
2085
Country of origin:
Italy - Piedmont
Weight:
200 g
Minimum order:
1 piece
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Raw material Butter made from cream obtained with centrifugation from milk from Bruna Cow from Piedmont area
Appearance Very creamy and spreadable, the color is white
Taste The taste is sweet, round, full to the palate but not aggressive. The aftertaste is creamy, sweet, round and very pleasant
Suggestions Because of its softness and its spreadability would be preferable to use raw. Very tasty in a savory version with a great trout fillet or in a more gentle version with jam. Special in a toast with anchovies, the ideal combination for the satisfaction of the senses. Also very good in the preparation of sweets such as cakes or biscuits
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Ingredients Cream
Allergens Milk and products thereof
Weight 200 g
Packaging Packed in paper
Storage Conditions (packaged products) Keep refrigerated between 2 and +4° C
Nutrition Declaration Energy: 3065 kJ / 745 kcal
Fat: 82 g
of which saturates: 47 g
Carbohydrate: 0,8 g
of which sugars: 0,8 g
Protein: 1 g
Salt: 0,06 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.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it
Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. 52.000 i.v.