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 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
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.
