a prestigious online magazine "Taste Magazine" has devoted a large space for vegetable rennet and the method kinara in particular.
Here is an excerpt: In Piedmont
, namely to Villafalletto in the province of Cuneo, Fiandino the farm, a company with over 300 years of cheese making, has created line kinara , the Greek translation of Cynara cardunculus , that thistle.
The cheeses produced by the method of kinara are Toma Brother - fresh, creamy ... Many thanks to Piera Genta, author of the piece, for the good work.
0 comments:
Post a Comment