Description & Tasting Notes It is rare to see a hard, mature, grating cheese like this made with vegetable rennet. It takes considerable skill to produce a cheese using thistle rennet that will mature evenly for such a long time (12 months minimum) and create such a rich flavour. On the front palate there are flavours of grassy pastures, fresh milk and cream, giving way to a herbaceous finish with a light bite. The texture is slightly softer than parmesan – smooth and even, moist. A small artisan cheesery with their own herd of Bruna Alpina dairy cows, Fattorie Fiandino are committed to sustainable farming practices and also use solar panels to generate around a third of their electricity requirements.Other Notes & Serving Suggestions A lovely cheese to enjoy before dinner with a sparkling wine or medium-bodied red. The softer texture means it isn’t as well suited for grating, but it can be shaved or crumbled into salads and onto baked dishes.Region: Piedmont, Italy Milk: Raw Cow Rennet: Vegetable (thistle) Size: 40kg wheel, sold as cuts