The product
Burro 1889 Fattorie Fiandino
A high quality butter, sweet and creamy, obtained by milk centrifugation
Code:
2085
Country of origin:
Italy - Piedmont
Weight:
200 g
Minimum order:
1 piece
| Description | Sweet butter made from cream obtained by centrifugation of Bruna cow's milk from Piedmont area; matured for 72 hours |
|---|---|
| Appearance | Very creamy and spreadable, white in colour |
| Taste | Sweet, round, full to the palate with milky notes and a pleasant fragrance of almonds |
| Curiosity | The date 1889, which gave the name to the butter, is the born year of Magno, the founder of Fiandino Family |
| Suggestions | Special in a crostino with anchovies, very good also in the preparation of sweets such as cakes or biscuits |
| Weight | 200 g |
|---|---|
| Packaging | Packed in paper |
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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