Lou Bergier Pichin

This 60-day aged raw cow milk Toma is made in Piemonte, the northern mountainous region of Italy, and produced using vegetable rennet from alpine flowers (referred to as the kinara method) that grow wild on the mountainsides. Following the intuitions of the founder of the company, nephews Egidio and Mario are proud to use this kinara method which combines ancient times knowledge with a new technique. The name, Lou Bergier Pichin - literally "man of the hut" - pays tribute to Nonno Magno, the grandfather of Fiandino.

Made with vegetarian thistle rennet.

Farm / Company: Fattorie Fiandino

Cheesemaker:

Proprietor:

Affineur:

City, State: Piemonte

Region: Piemonte

Country: Italy

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Rind: Natural