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
| 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 |
| 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
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.
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