The product

Butter 1889 - Fiandino Dairy

Butter made with cream obatined by centrifugation, in 100 g pack
Country of origin:
Italy - Piedmont
100 g
Minimum order:
1 piece
More Information
Description Pasteurised cream obtained by the centrifugation of cow's milk coming exclusively from Piedmont
Appearance Very creamy and spreadable, it is white in color
Taste Sweet with intense lactic sensations and pleasant almond scents
Curiosity The name of the butter '1889' represents the year of birth of grandfather Magno, progenitor of Fattorie Fiandino
Our selection A small format ideal for retail
Suggestions Excellent used raw for its softness, perhaps on a crouton paired with smoked salmome, anchovies or a fruit jam; also good in baked products such as cakes or biscuits
More Information
Weight 100 g
Packaging Wrapped in food parchment paper with safety rivets
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.
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