The product
L'Ottavio Kinara alla Birra scura
Beer-matured soft cheese from Piemonte
Code:
21490
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
1,3 kg
Minimum order:
1 piece
| Description | A soft, semi-mature cheese made in Piemonte from raw milk without the addition of lysozyme from the farm's own Brown Swiss cows, with the addition of a mixture of dark beer in the milk and barley malt on the rind |
|---|---|
| Appearance | The paste is soft and amber in colour, with no eyes. The rind is covered with barley malt and is brown in colour |
| Taste | Sweet with light lactic sensations that blend with hints of dried fruit and marzipan from the beer and vegetable rennet |
| Maturing | At least 45 days |
| Curiosity | L'Ottavio is produced using vegetable rennet extracted from the stamens of Cynara cardunculus, the scientific name for wild cardoon |
| Our selection | When we met Egidio and Mario, we were very impressed by the enthusiasm they put into their projects and their desire to try new things. We found this product interesting because it stands out from those normally seen on the market, which are simply treated externally with beer. In this case, the beer is mixed with milk and selected malt is added to the rind, without the use of "glues", therefore, the whole cheese is edible! |
| Suggestions | We recommend tasting it on its own at room temperature, so that you can appreciate it at its best. Excellent as an aperitif and on a cheese platter |
| Weight | 1,3 kg |
|---|---|
| Packaging | Vacuum packed |
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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