The product
L'Ottavio Kinara alla Birra scura
Piedmontese cheese produced by mixing artisanal beer with raw milk
Code:
21490
Country of origin:
Italy - Piedmont
Type of Milk:
Raw Cow's milk
Weight:
1,3 kg
Minimum order:
1 piece
| Description | Raw milk collected from own cows of Bruna race or collected from nearby farms within 15 km; and artisanal beer |
|---|---|
| Appearance | The rind is covered with barley malt, and its color is brown. The paste is soft, with no eyes and its color is amber |
| Taste | The taste is dolce, with hints of milk and hints of cocoa and coffee associated with the use of beer; very aromatic and pleasant |
| Our selection | When we met Egidio and Mario we were very impressed with the enthusiasm they put into their designs and the desire to experience new things, this is a product that we found interesting because it stands out from those normally marketed that are simply handled externally beer. In this case the beer is mixed with milk and the crust is added to the selected malt, without the use of 'glues' which renders the crust unviable. In this case you have to eat it all! Also because the shapes are all checked and cleaned by hand before packaging |
| Suggestions | We advise you to taste it with the rind at room temperature, to enjoy it at its full expression. Excellent as an aperitif or in a cheese platter. Try it with a craft beer that has aftertaste of caramel and cocoa, but it is also very good to accompany medium-bodied red wine |
| Weight | 1,3 kg |
|---|---|
| Packaging | Vacuum packed |
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.
