The product
Formaggio Kinara al tartufo
Aged cow's milk cheese with summer truffle
Code:
33958
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
200 g
Minimum order:
1 piece
| Description | Piedmont cow's milk cheese produced with vegetable rennet - without lysozyme - and enriched with black truffle flakes |
|---|---|
| Appearance | The rind is compact and amber in colour, the paste is straw-coloured and has no holes with evident black truffle flakes spread in the paste |
| Taste | Sweet and delicate, with the contribution of well-balanced truffles |
| Suggestions | Perfect for the first courses of the holidays; try it in flakes on a beef carpaccio |
| Ingredients | Raw MILK, a compoud of chopped summer truffle (1,5%) [summer truffles 68% (Tuber aestivium vitt), summer truffle cooking sauce (summer truffles, water, salt), water, salt, aroma], salt, vegetable rennet (Cynara cardunculus) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 200 g |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at temperatures between +1 and +6 °C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1772 kJ / 427 kcal Fat: 33 g of which saturates: 19 g Carbohydrate: 1,4 g of which sugars: <0,5 g Protein: 31 g Salt: 1,7 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.
