The product
Butter 1889 - Fiandino Dairy
Butter made with cream obatined by centrifugation, in 100 g pack
Code:
2084
Country of origin:
Italy - Piedmont
Weight:
100 g
Minimum order:
1 piece
Description | Pasteurised cream obtained by the centrifugation of cow's milk coming exclusively from Piedmont |
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Appearance | Very creamy and spreadable, it is white in color |
Taste | Sweet with intense lactic sensations and pleasant almond scents |
Curiosity | The name of the butter '1889' represents the year of birth of grandfather Magno, progenitor of Fattorie Fiandino |
Our selection | A small format ideal for retail |
Suggestions | Excellent used raw for its softness, perhaps on a crouton paired with smoked salmome, anchovies or a fruit jam; also good in baked products such as cakes or biscuits |
Weight | 100 g |
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Packaging | Wrapped in food parchment paper with safety rivets |
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.