The product
Lou Bergier
A soft cheese, produced by Fattorie Fiandino with vegetable rennet
Code:
21492
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
2,5 kg approx
Minimum order:
1 piece
| Description | Raw whole milk |
|---|---|
| Appearance | The crust is thin, pale or grayish, the paste is ivory white with small holes |
| Taste | Sweet and slightly fruity, with notes of milk and cream and good persistence |
| Our selection | Lou Bergier in the Occitan language, that of grandfather Magno, means shepherd, Egidio and Mario have proposed this cheese produced by the Kinara method, that is by using vegetable rennet for coagulation of milk. We liked it, especially for the consistency of the pasta, soft almost creamy, the taste of this cheese meets the senses |
| Suggestions | Delicious on its own, also very good in cooking. Melted becomes very creamy |
| Weight | 2,5 kg approx |
|---|---|
| Packaging | Unpacked |
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.
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