Find The Combo On A Master Sphere

Sana Bologna Farms Fiandino

A nche quest'anno saremo presenti a Bologna con una piccola, ma significativa presenza all'interno dello stand dell'associazione vegetariani italiani. La collaborazione che stiamo sviluppando si dimostra molto interessante e siamo veramente proud to offer high-quality cheeses and butter and "harmony with the thought vegetarian" . Too often it is believed that those who, for personal reasons, make a choice like this is also forced to give up the pleasures of good food. Farms Fiandino try to prove that not only is it possible to produce cheese with vegetable rennet true, but you can also do very very good!

Fiandino farm products will be presented and offered for tasting in pad. 22 stand B75-C76 , every day, and Lelio will be present Thursday and Friday 9 10.

See you ...?

Tatto In Female Ganital

Riccardo Collini (ONAF) devotes an article to us!

Some innovations are rooted in history, in the case of the Reserve Fiandino, a great achievement of which is used for vegetable rennet. The rennet or rennet, in broad terms is an enzyme that works as a catalyst and causes the coagulation of milk varies so that its state from sol to gel. E 'of different origins, is the most widely used animal rennet, obtained from the abomasum fourth stomach of the animal babies, but there are other types, vegetable, fungal, microbial and even GM. Our specific interest in this case is for vegetable rennet, it may be obtained from milk produced by the fig cut green branches, plants or other sources as in our case the thistle.

------- ------- omitted

Several times in the history of cheese and yet has tried to obtain cheeses with vegetable rennet, but from my personal knowledge had never received a product with an attitude to a prolonged seasoning.

Selection Fiandino (Grand kinara ed) comes from a care and a careful selection of raw material, milk throughout the area and the highest quality is further controlled, partially skimmed and cream rested (obtained by centrifugal ed) made a great butter in two versions: traditional and salt.

The entire article is available here