PARMA May 10 to 13
PAD1 stand B 042
Store all Golosaria spring, with a great response from the public , which has proven to know and appreciate both Butter 1889 (but how much like the savory version!) that the cheese line kinara we allowed ourselves to a pleasant interlude / dinner with friends dell'ONAF who wrote:
normal butter was very mild, soft and spreadable cream with mild flavor that fades in mouth quickly. Salted butter, made with sea salt full of saline Culcasi (TP) Sicily (Slow Food) was particularly pleasing because the delicacy and charm of the normal butter adds a touch of flavor and persistent as to enhance the taste. .......
Grand kinara (which will have its world premiere right here at CIBUS and was obviously not "ready" ed) with seasoning of 9 months was still too elastic structure and uneven edges between the heart and, with areas to finish bitter, so it needs for further testing and extension of aging.
Excellent and exciting was the selection reserves, over 20 months with finely granular structure, fragrant and delicate taste in the mouth, pleasant and which table for grating.
In conclusion, the use of vegetable rennet is an alternative to the animal. And 'one more chance, because you can keep more soft, elastic and with distinct scents cheeses, as well as being highly valued by consumers vegetarian, but like all the alternatives requires a knowing use by master cheesemakers, particularly on cheese seasoning. In the picture the panel of tasters agguerito which provided nuovei and interesting ideas to constantly improve the products of farms Fiandino.
dell'Onaf heartfelt thanks to friends for their cooperation. (May 3 replicate it?)