With changes to the DOP regulations for manufacturing Grana Padano leading to a dilution of quality and price, the Fiandino family of Piedmont created their own category by producing a truly vegetarian, not microbial, rennet made Italian hard cheese. Extracted from a local mountain pasture grown thistle (shown), Cynara Cardunculus, “Cynara” became “Kinara” and ‘Gran Kinara‘ was away.
Still made using the traditional techniques: 36 – 39 kg wheels bathed in a Sicilian Salt brine for 10 – 15 days and matured for more than 12 months in purpose built rooms, the improvement in depth of flavour is noticeable.
The paste is softer, more elastic and delicate however the cheese still delivers the full, flavoursome aroma and those wonderful casein crystals that Italian hard cheeses are well known for.
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After four generations of making Grana Padano, the Fiandino family of Piedmont needed to pivot away from this diluted, crowded market and follow the demands of an evolving customer. Utilising their family knowledge of using local Stura Valley mountain pasture thistles as an alternative to coagulate cheese, Gran Kinara takes centre stage and shines.
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| milk type | Cow |
| unit size | |
| brand | Fattore Fiandino |
| territory | Italy – Piedmont |
