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Egidio and Mario Fandino represent the nouvelle vague of cheese-making in Piedmont and Italy. They are attentive to innovation but, at the same time, firm supporters of the most authentic cheese-making tradition. The final goal? To produce great cheeses that respect the history and culture of a people.
Fiandino Farms and the small world revolving around cheese production
They are the first in Italy to extract vegetable rennet from a plant called Cynara cardunculus, with which they produce a great hard cheese for grating similar to grana. Additionally, their production is based on the use of a single breed milk, and for this reason, they are pioneers in the Italian dairy sector.
Gran Kynara is a cheese that, in the world of flaking, cutting, or grating, expresses a beautiful floral quality and a delicate sensation of acacia honey. A creamy product on the palate because it is highly soluble. Very elegant for flaking in the kitchen and pairing with Italian walnuts.
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Producers
/ Fattorie Fiandino
