The product
Gran Kinara
A relatively new cheese that is made with vegetarian rennet
Code:
33950
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
37 kg approx
Minimum order:
1/8
| Description | A relatively new cheese, made with vegetarian rennet and raw cow's milk, without lysozyme |
|---|---|
| Appearance | The wheel is compact and its rind is thick; the colour of the rind is yellow to amber. The paste is compact and hard while its colour is pale- yellow |
| Taste | At the maturity of 7 months the taste is delicately dolce, medium to the palate. The aftertaste is round, slightly salty with hints of herbs and grass |
| Maturing | At least 10 months |
| Our selection | When we met Egidio and Mario we were very impressed with the enthusiasm they put into their projects and the desire to experience new things like the use of mechanical cleaning agents for milk. We propose the first long-seasoned and long-lasting cheese made with vegetable rennet Cynara cardunculus, a unique product of its kind that has caught our attention |
| Suggestions | A different cheese for grating over pasta and risotto dishes. A nice alternative for Grana Padano PDO. Nice as a table cheese with medium bodied white wines |
| Ingredients | Raw MILK, salt, vegetarian rennet (Cynara carduculus) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs and products thereof |
| 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
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.
