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.
Bra Tenero dop d'alpeggio
D.O.P cheese produced with raw cow’s milk.
The taste is slightly acidic with notes of herbs and yogurt.
This cheese gets the name from the market where it was sold, not from the place where it was produced.