Company profile

The cheese making history of the Fiandino family began at the end of 1700 when Stefano Fiandino moved from Milan to Demonte (Occitan small town nestled in the Alps, close to France), and pioneered in farming and cheese making. It was our Grandfather Magno who settled in 1920 in Villafalletto and began breeding and production which continues to this day with the current Fiandino generation. The secret of this success story is a small number of unwritten rules, high quality research and the respect of nature and mankind.

Up until some decades ago cheese used to be made almost exclusively at home, using the stomach of a calf or goat. An old family recipe, taken from Grandfather Magnos’ notes indicated to not sacrifice a precious animal but to gather flowers “thistle” that grow wild during the summer month in the mountain pastures; dry them and preserve them with care in vinegar. The curd thus obtained would keep the cheese soft, delicate and fragrant making it unique and highly appreciated in the local valley open-air markets.Following Grandfather Magno’s advice we have re-discovered the magic of this ancient technique and the delight of creating our new outstanding cheese with the exclusive Kinara method that pleases both vegetarians and connoisseurs. A choice in agreement with our animal activist consciousness! Kinara (Greek translation for Cynara Cardunculus) is the new brand on behalf of Fattorie Fiandino, the vegetable rennet-based cheese line. Our cheese masters have studied and experimented for years the special proteolytic effect before getting the production started. Indeed we are setting up partnerships with universities and research centres to

start new advanced testing on the almost forgotten flower.

Working with respect and enthusiasm gives our products a distinct note and we continue to look forward to enhancing our achievements and further highlighting the difference between a “good” cheese and a Fattorie Fiandino cheese. This is what we strive for in our future, this is the vision we look for in our partners and this is what we search for in you.

Egidio and Mario Fiandino

A brief report about Golosaria Event in Milan

First of all, we apologize with all those visitors who missed the chance to try our cheese, but we couldn’t forecast to be out of stock that soon! “Toma del Fra”, at its very debut, was out of stock just in a few hours , leaving visitors and clients empty-handed. “Butter 1889” also gained enthusiastic comments and praises as well as the true story of the settled creams.


Our friend Barbara, author of the blog www.chebabs.it, paid a visit to our stand to show all her appreciation. A true pillar of the butter tasting panel, Barbara received a special gift ( ups…I cannot say more..it’s a secret!) . we take advantage of this page to thank her for this picture ( Lelio with glasses and Mario with a hand in the pocket). Don’t forget to visit her blog..it’s 100% amusement!

Another special tasting girl, Genny form the blog AL CIBO Commestibile came to visit our stand. Lelio couldn’t help to pose before the photographer. Genny , too, got a special pres… ( uups..I did it again! )hoping the cold would leave her soon ready to taste our butter.

Next to Fattorie Fiandino stand, a real taste-myth: Edoardo Bresciano from Cascina Peschiera, a bio-dynamic farmer with an ecological – heart, too. Don’t miss to pay a visit to his blog icorsaridelgusto..

And last but not least ..we would like to congratulate Papillon’s staff on the perfect organization!

See you in Turin!

A brief report about Golosaria event in Milan

 A brief report about Golosaria event in Milan
First of all, we apologize with all those visitors who missed the chance to try our cheese, but we couldn’t forecast to be out of stock that soon! “Toma del Fra”, at its very debut, was out of stock just in a few hours , leaving visitors and clients empty-handed.  “Butter 1889” also gained enthusiastic comments and praises as well as the true story of the settled creams.
Our friend Barbara, author of the blog www.chezbabs.it, paid a visit to our stand to show all her appreciation. A true pillar of the butter tasting panel, Barbara received a special gift ( ups…I cannot say more..it’s a secret!) . we take advantage of this page to thank her for this picture ( Lelio with glasses and Mario with a hand in the pocket). Don’t forget to visit her blog..it’s  100% amusement!
Another special tasting girl, Genny form the blog AL CIBO Commestibile came to visit our stand. Lelio couldn’t help to pose before the photographer. Genny , too, got a special pres… ( uups..I did it again! )hoping the cold would leave her soon ready to taste our butter.
Next to Fattorie Fiandino stand, a real taste-myth: Edoardo Bresciano from Cascina Peschiera, a bio-dynamic farmer with  an ecological – heart, too. Don’t miss to pay a visit to his blog icorsaridelgusto..
And last but not least ..we would like to congratulate Papillon’s staff on the perfect organization!
See you in Turin!

25 Sept –Savigliano’s Pizzeria Bucefalo creates Pizza Kinara…Cheese, corsairs and stuff

Friday, 25^th of September is a date not to be missed. On the occasion of the “Festa del Pane”, Pizzeria Bucefalo , located in Piazza Cesare Battisti, presents its clients and friends Pizza Kinara. Fiandino’s cheese, above all Lou Bergier and Selezione Fiandino grated ones will be the real guest stars of the event ; Chefs Andrea and Federico are committed to create an unforgettable mouthwatering fondue!

Cheese 2009

Cheese festival in Bra ended winning Fiandino’s products great success:the Tuscan Cigar booth which hosted Kinara cheese has been literally assaulted by visitors and friends. Among them, many connoisseurs who, smoking a good cigar and tasting top quality Langhe wines, were enthusiastically involved by Lelio Bottero, in charge of research and development of new products and by Mario Fiandino, the owner, who guided wisely his guests through the tasting of “Frumage Baladin” and hand made beers.

Corsairs and Indians

“Hi, my name is Edoardo Bresciano, I heard a lot about you and I would love to visit your firm”.

This is how Edoardo Bresciano, one of the nicest person we happened to meet recently, introduced himself some weeks ago when he came to visit us in Villafalletto. Edoardo, better known as “ The Corsair of Taste” still raises geese in the old, traditional way: on the ground. Just as it should be! We’ve been really happy to receive him at Fattorie Fiandino and to have him around in our stable ( a zero-kilometers-food-chain since milk just drawn immediately gets access to the cheese factory) where he met Mr. Daljit, the stable manager.

“ Gourmand Island”, first stop in Turin, “Le Meridien”

Fattorie Fiandino will take part to the events organized by La Stampa and TorinoSette…from 6^th October to 26 th November Kinara cheese will be interpreted by famous chefs.

Fattorie Fiandino, “Zero-km-Grana-Padano” Corsair’s Taste word of honor

Our friend Edoardo Bresciano, committed to the geese and ducks biodynamic breeding( by the way if you ever happen to jump into his products, don’t miss to get one) published a rewarding post dedicated to Fattorie Fiandino.

“True born businessmen” this is what comes to my mind when I talk about Fiandino’s family.

Fiandino’s history starts in the ’20 s with grandpa Magno who bought Cascina Palazzo in Villafalletto, close to the city of Cuneo to start cattle breeding. On summer, he used to take cattle up to the Alps where the springs of Stura di Demonte river originate, in a kind of fairy tales landscape. Later on, at the end of 40’s his sons Giovanni, Luigi and Battista built up the cheese factory.

Since long time ago, Fiandino’s family shows itself a far-seeing one, giving start to the short production and distribution chain, straight from the producer to the consumer. Breeding, farming, milk processing and selling in the same place: all in one!

Today Egidio and Mario, heirs of Nonno Magno experience carry successfully on Fiandino company and sell all over the universe. Well….let’s say just over the known part of it!

The blogger of the year ….a good friend of Fattorie Fiandino

Last week more than 8000 voters awarded the best Italian blog. For the category “Wine and Food”, the winner was Sandra Salerno with her www.untoccodizenzero.it

We congratulate on the cook ( eventhough Sandra is far more than a cook) with her prize and, on the occasion, we draw the attention to a post she wrote some time ago praising Fiandino’s butter , after having a walk in our premises. Read the article here.

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 18^th 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 http://www.cagliovegetale.it”

“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).

Kinara method at its debut at Sana Exhibition in Bologna

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.