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 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. The floral notes of Gran Kinara make it also perfect when freshly grilled with a blowtorch and paired with toasted Tuscan bread, wild herbs and fresh lemon peel. Try it cut into petals on an artichoke carpaccio |
| 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.
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