Our team's favourite sauce, you won't be able to do without it after tasting it
Description
The mustard fig jam mignon was created by Brezzo beekeeping to make it possible to taste more than one type of jam or to create a different favor. It is perfect for pairing with different types of cheese.
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The Kinara Grated cheese is made with vegetable rennet, without preservatives, without lysozyme, but above all without lactose.Fattorie Fiandino were the first in the world to have introduced the Kinara method which involves the use of Cynara cardunculus flowers, a common wild thistle that also grows spontaneously in the Piedmontese mountains and is able to transform into real vegetable rennet.The use of rennet, especially vegetable rennet, contributes significantly to the “zero lactose” of Kinara and to provide original and pleasant organoleptic characteristics.The result is a cheese that is digestible even by those who do not tolerate lactose, with an inimitable taste and aroma!This already grated cheese is perfect for professionals and enthusiasts, for vegetarians and great sportsmen, to make healthy & delicious recipes!
L’Ottavio Pichin is a hard uncooked seasoned cheese with a mixture of dark craft beer. Thanks to the Kinara method, it is made with vegetable rennet, without food preservatives, without lysozyme, but especially without lactose. Fattorie Fiandino was the first in the world to introduce the Kinara method, which foresees the use of Cynara cardunculus flowers, a common thistle that grows spontaneously also in the mountains of Piedmont and is capable of being transformed into a vegetable rennet. The use of the rennet, especially a vegetable one, significantly contributes to Gran Kinara’s "zero lactose" and provides unique, palatable organoleptic features. The result is a cheese that can be digested even by people who do not tolerate lactose. It has an inimitable flavour and fragrance!
Kinara is a hard cheese with vegetable rennet, without food preservatives, without lysozyme, but above all without lactose.
The Fiandino Farms were the first in the world to have introduced the Kinara method that involves the use of the flowers of Cynara cardunculus, a common wild thistle that grows spontaneously even in the Piedmontese mountains and is able to transform into true vegetable rennet.
The use of rennet, especially vegetable rennet, contributes significantly to the "zero lactose" of Kinara and to provide original and pleasing organoleptic characteristics.
The result is a cheese digestible even by those who do not tolerate lactose, with an inimitable taste and scent!
The time, the skills of the master cheesemakers and the exceptional Piedmontese milk create the Fiandino Selection, proposed in the average size of about 500gr, a product with an enviable taste that can delight the most demanding palates.