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The product
Selezione Fiandino
1 kg bag of flakes of Formaggio Selezione Fiandino
Code:
33962
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
1 kg
Minimum order:
1 piece
| Description | Italian raw cow's milk cheese produced using microbial rennet and without lysozyme, aged for at least 12 months and sold in flakes |
|---|---|
| Appearance | Regular flakes, golden yellow in colour and with the typical texture of hard cheeses |
| Taste | Mild and persistent, with notes of dried fruit, grass and cooked butter |
| Maturing | At least 12 months |
| Curiosity | Unlike other cheeses produced by Fattorie Fiandino, which contain vegetable rennet, this cheese is produced with microbial rennet |
| Our selection | Flakes of cheese that stands out for the crumbly texture, balanced aroma and good persistence: a practical, high-quality solution for the professional catering sector |
| Suggestions | Ideal for enriching carpaccio, fresh pasta, risotto and gourmet salads |
| Ingredients | Raw MILK, salt, rennet. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1 kg |
| Packaging | Transparent plastic food pouch |
| Storage Conditions (packaged products) | Store in fridge at +1 °C/ +6 °C |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1680 kJ / 404 kcal Fat: 30 g of which saturates: 20 g Carbohydrate: 1,5 g of which sugars: 1,5 g Protein: 32 g Salt: 2 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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