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Raw milk, sicilian salt, vegetable rennet (Cynara cardunculus).
Weight of the wheel about. 38 kg.
Under vacuum: 1/8 of the wheel; 1 Kg; 500 g (calibrated weight); 250 g (calibrated weight).
Snack: 20g

Kinara Method Without animal rennet preservatives lactose Simbolo vegetariano Halal ICB

Memories of the Stura Valley mountain pastures, of meadows with snow-covered mountains on background and thistle flowers standing out proudly among those meadows. The Cynara cardunculus is the true soul of a hard cheese that soaks in Sicilian salt brine from 10 to 15 days, but is moreover a symbol of a production and life authentic philosophy. Wellbeing, Nature and Tradition: these are the very living components of Kinara®, they will rest together and slowly age for more than 12 months, before leaving Fattorie Fiandino.

Its strong aroma and de ned taste comes out in the mouth together with those typical crunchy casein crystals that will give authentic pleasure moments. The floral hints of Kinara® come out perfectly when fast burned with a blowtorch and served with toasted Tuscan bread, wild herbs and fresh lemon zest. Kinara® taste is superb in savoury dishes, but can be surprisingly excellent in ice cream version. Actually, its added values are those of being a lactose-free and vegetarian product that make it the perfect choice to meet anyone's requirements.

300 g Burro 1889, 8 g salt, 120 g grated Kinara®, Yolks of 4 medium eggs, 40g almond flour, 500 g "00" flour, 50 g corn starch, 22 g dried tomatoes.

Mix the Burro 1889 working to make it into a paste with the salt, small pieces of dried tomatoes and the grated Kinara®. Gradually add the egg yolks at room temperature and once all is well mixed, add the almond flour. Then, add the "00" flour together with the corn starch, remember to pass them before into a sieve. Roll about 0.5 cm of the mixture out between two sheets of baking paper and leave it to rest in the fridge for at least 2 hours. Cut the dough into any shapes you like and cook the biscuits in a ventilated oven at 160 °C for about 15-18 minutes.

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