The product

Formaggio Selezione Fiandino

Hard cheese in wedges, aged for at least 14 months
Code:
33957F08
Country of origin:
Italy
Type of Milk:
 Cow's milk
Weight:
4,5 kg approx
Minimum order:
1 piece
More Information
Description A large-sized cheese made with 100% Italian raw cow's milk - without the addition of lysozyme - and aged for at least 14 months
Appearance It has a hard and compact texture, but it is just the right amount of fatty and not too dry
Taste Sweet and persistent, with notes of dried fruit, grass, and cooked butter
Maturing Minimum 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 An ideal cheese for use in the kitchen, but given its interesting organoleptic profile, it also proves to be a great alternative to serve in flakes to enrich appetizers and cheese platters. Interesting if paired with a glass of sparkling wine or an abbey craft beer
More Information
Ingredients MILK, salt and rennet
Allergens in ingredients Milk and products thereof
Weight 4,5 kg approx
Packaging vacuum packed
Storage Conditions (packaged products) Store at a temperature between +1 and +6 °C
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1680 kJ / 404 kcal
Fat: 30 g
of which saturates: 20 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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