The product
Gran Kinara
Cheese produced with vegetable rennet, aged at least 10 months
Code:
33950
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
37 kg approx
Minimum order:
1/8
| Description | A hard paste cheese made with vegetarian rennet and raw cow's milk, without lysozyme |
|---|---|
| Appearance | The rind is amber in colour, the paste is straw-coloured, with no eyes |
| Taste | Sweet and mild, with a pleasant aroma of herbs and toasted fruit |
| Maturing | At least 10 months |
| 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 | To be grated over pasta and risotto, it is a valuable ally in all vegetarian dishes, given the presence of vegetable rennet |
| Ingredients | Raw MILK, salt, vegetarian rennet (Cynara carduculus) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 37 kg approx |
| Packaging | Whole wheel unpacked, fractions in thermoshrinking film |
| Storage Conditions (unpacked products) | Keep refrigerated between +1 and +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 | Italia |
| 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
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
See also:
You might also be interested to the following products
