New
The product
Erbi'
Small cow's milk toma cheese, enriched with herbs
Code:
21494
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Small cheese produced with raw cow's milk and vegetable rennet, enriched in the centre with a mixture of herbs; aged for at least 2 months |
|---|---|
| Appearance | A cheese with a compact, elastic texture, medium-small eyes and an original central band containing a blend of herbs that enriches the cheese |
| Taste | Mild and complex, with lactic notes enhanced by the blend of herbs used, including thyme, savory and oregano in particular |
| Maturing | At least 60 days |
| Curiosity | We have been working with Fattorie Fiandino in Piedmont for years and their work is guided by some certainties: an ideal microclimate for producing high-quality milk, a short supply chain and attention to animal welfare, and a capacity for innovation that has led them to develop a top- quality butter production process and patent the Kinara method for the use of vegetable rennet |
| Our selection | With this toma cheese, Fattorie Fiandino reinterprets the freshness of herbs in a refined way: the balance between the vegetable component and the sweetness of the milk make it elegant and versatile |
| Suggestions | Excellent on its own, try it paired with delicate cured meats or cooked ham with herbs |
| Ingredients | LRaw MILK, salt, vegetable rennet (Cynara cardunculus), flavouring plants (0,10%) (thyme, santonoreggia, lavender flowers powder, milk thistle seeds powder). |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,5 kg approx |
| Packaging | Packaged with food paper |
| Storage Conditions (packaged products) | Store from +1 °C to +6 °C |
| Instructions for use | Rind not edible. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1593 kJ / 381 kcal Fat: 31 g of which saturates: 17 g Carbohydrate: 1,4 g of which sugars: 0,27 g Protein: 22 g Salt: 1,8 g Typical value per 100 g |
The producer
Fattorie Fiandino - Villafalletto (CN) - Piedmont
Why we chose them
The history of Fattorie Fiandino in Piemonte is a "family saga" that began in the 18th century, when Stefano Fiandino, a farmer and cheesemaker,
chose to move with his cows to the mountains of the Stura Valley. But it was thanks to grandfather Magno that Fiandino farm was founded in
Villafalletto in 1920. Here, the microclimate is ideal for milk production: cool temperatures and low humidity, 480 metres above sea level, sheltered
on two sides by the Alps and the Langhe hills. The dairy was later founded by Magno's sons - Battista, Luigi, and Giovanni - and today it is managed
by his grandsons, Egidio and Mario, representing the third generation, with the fourth already on the way. Blood ties - uncles, cousins, mothers,
brothers - but also bonds of trust, built up over decades of collaboration: an extended family that includes employees but also milk suppliers - about
twenty farmers located no more than 15 km from the dairy, many of whom have been working with Fiandino for seventy years. Today's choices are
the result of values learned from family history, starting with the farm's own livestock: 200 Italian Brown cows raised in free-range stables, fed mainly
on self produced hay and grass. Foresight has also been an important trait. An example is the patented Kinara Method, a vegetable rennet made
from thistle, and the creation of Burro 1889 - a tribute to grandfather Magno, born in 1889 - now chosen by renowned pastry chefs.
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