Cheese with real vegetable rennet: from Piedmont the new Kinara method which employs rennet from spontaneous alpine flowers.
It is up to Fattorie Fiandino, a company located in Villafalletto a small town in the province of Cuneo, to present one of the yummiest and remarkable novelties of the 2009 Sana edition ( Bologna, 10-13 Sept). Following the intuitions of grandfather Magno, who has been the founder of the company in 1948, nephews Egidio and Mario have been testing successfully Kinara method which employs real vegetable rennet in cheese production. It can be in reason considered a small yet important revolution since it combines ancient times knowledge with the newest technique – explains Egidio Fiandino, production manager – Increased creamy texture along with flower scent give Fiandino’s cheese an original essence, which exalts the natural qualities of piedmontese milk at their best.- We’re proud of the goal achieved – adds Mario Fiandino – and we thought about setting up a blog, www.cagliovegetale.it with the intent to show an alternative solution to animal, genetically modified and chimical rennet, though avoiding veals and kids slaughter. We deeply believe in Kinara method, strongly rooted in our land and traditions, in tune with veggie thinking. We look forward to meet old and new friends in our booth ( hall 21 , booth B83) to let them taste our new gem and listen to their first impressions”. Kinara method has also been applied in the production of Frumage Baladin, famous hand- made-beer scented cheese, the only Italian cheese obtained blending Baladin beer and raw milk. “Lou Bergier”, shepherd in Occitane, introduced in Bologna to visitors and professionals, comes in two different shapes, average and Pichin ( pocket size). It is a raw milk toma cheese whose creamy texture fulfills all the senses with a flower aroma and a rich, full-bodied taste. The commitment to top quality raw materials is all the more so enhanced by the employment of whole sea salt from the Sicilian Culcasi salt mines , presided over by Slow Food.