The product
Formaggio Selezione Fiandino
Hard cheese made with raw cow's milk by Fiandino
Code:
33957
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
38 kg approx
Minimum order:
1/8
| Description | Hard cheese made with 100% Italian cow's milk, free of lysozyme and aged at least 14 months |
|---|---|
| Appearance | Straw yellow in colour; consistency is hard and compact, however it reveals a suitably greasy and not too dry paste |
| Taste | Sweet and persistent, with notes of dried fruit, grass and cooked butter |
| Maturing | At least 14 months |
| Curiosity | Unlike the other cheeses produced by Fattorie Fiandino, which contain vegetable rennet, this one is made with animal rennet |
| Our selection | When we met Egidio and Mario we were very impressed by the enthusiasm they put into their projects and their desire to experiment. new things, such as the use of mechanical means to clean the milk: we offer you this Italian hard cheese that is not just a great cooking cheese, but it is also suitable to be tasted in purity |
| Suggestions | To be proposed in flakes, to enrich aperitifs or a cheeseboard together with a sparkling wine or a glass of a structured arabbey craft beer |
| Ingredients | Raw cow MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs and products thereof |
| Weight | 38 kg approx |
| Packaging | Whole wheel unpacked, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep in fridge between +1 +6 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1680 kJ / 404 kcal Fat: 30 g of which saturates: 13 g Carbohydrate: 1,5 g of which sugars: 1,5 g Protein: 32 g Salt: 2,2 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.
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