The product
Formaggio Kinara al tartufo
Kinara cheese enriched with summer truffle shavings
Code:
33959F08
Weight:
4,5 kg aprox
Minimum order:
1/8
| Description | Hard cheese, produced with raw Piedmontese cow's milk and vegetable rennet according to the Kinara method, without lysozyme, with the addition of summer truffle shavings (1.5%) |
|---|---|
| Appearance | The rind is compact and amber-coloured, the paste is straw-coloured and free of eyes, with evident flakes of black truffle scattered throughout |
| Taste | Sweet and smooth, with a well-balanced truffle flavour that is never cloying. |
| Curiosity | The Kinara Method was patented in 2010 by Fattorie Fiandino, drawing on an idea that Grandfather Magno had after the First World War about using wild thistle to curdle cheese when animal rennet was scarce and expensive. Egidio and Mario Fiandino found their grandfather's notes and carried out a series of tests before registering the patent. The Kinara Method is based on the use of an extract from the inflorescence of the thistle with coagulating properties: cheeses produced with vegetable thistle rennet have characteristic floral notes |
| Our selection | We have been working with Fattorie Fiandino in Piedmont for years and their work is guided by some certainties: an ideal microclimate for the production of 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 processing method for butter and a patent for the Kinara method |
| Suggestions | Excellent served in pieces as an appetiser or shaved over raw beef tartare, it can also be grated over pasta and risotto dishes; it pairs well with light white and red wines or sparkling wines |
| Weight | 4,5 kg aprox |
|---|---|
| Packaging | Vacuum packed |
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.
From the same producer
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Formaggio Kinara al tartufo200 g portion of Kinara cheese enriched with summer truffle shavings