venerdì 25 settembre 2009

Frumage Baladin, famous Baladin beer-scented cheese made by Fattorie Fiandino, will make its first appearance in the “veggie” release at exhibition “Cheese” in Bra

The original recipe, already patented, envisages a wise blend of beer, mixed with three different barley malts and then poured in raw milk, just a few minutes before the curdle is done. The old times Fiandino family knowledge, which dates back to the end of the 18th century, along with a constant research of innovative products and top quality materials has brought to the latest veggie-style release of Frumage Baladin, presented at Cheese exhibiton. “It is indeed a small yet significant revolution, since we employ 100% vegetable rennet obtained from wild flowers that grow in the Alps mountains, instead of the animal one that implies the slaughter of baby born veals and kids. – says Mario Fiandino, owner of the company- To better convey the differences between rennets and set up a privileged communication channel with connoisseurs and amateur cheese makers, we launched an open blog with unmistakable address
It is also important to remember – adds Egidio Fiandino, production manager – we only employ sea salt from Culcasi salt mines in Sicily, which are presided over by Slow Food. Frumage Baladin has a typical dark brown rind, due to toasted barley malts, strong aroma and slight notes of cocoa and coffee. Its characteristic light yellow color varies seasonally but also due to the cattle’s feeding and its texture is soft yet compact plough by delicate streaks. While the wise mix between raw milk and hand-made beer is clearly perceptible by the sense of smell, it is not by the sense of taste, being the hop flavor excessively bitter and unwelcome. Its creamy texture makes Frumage Baladin ideal for fondue; it comes in two 1,500 gr and 200 gr - named “Il Duecento”- wheels and represents an example of the perfect results achieved by the encounter between Italian cheese tradition and mastery in beer making. Visitors will be most welcome to taste “Frumage Baladin,” “Lou Bergier” and rare “Selezione Fiandino” in Piazza XX Settembre at the Tuscan Cigar stand, right opposite Piazza della Birra ( Beer’s Square).

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