Fattorie Fiandino: Piedmontese Butter and Cheese Since 1889

Fattorie Fiandino has brought passion and Piedmontese tradition to butter and cheese making since 1889. Everything is made exclusively from the milk of Bruna Italiana cows in the province of Cuneo, in northern Italy. The range includes aromatic cheese, butter and cream that share a true taste of the land.

Taste, passion and tradition

In the mountain pastures and meadows of Italy's Stura Valley, the Fiandino family starts each day with the comforting smell of milk. Its history reaches back to the 18th century, when Stefano Fiandino left Milan for the mountains of the Occitan Alps and established the family's first herd of Bruna Italiana cows. Great milk, excellent butter and cheese, and an understanding of the cycle of life were the secrets passed on through the generations, along with passion for a job that asks a lot and gives back a special sense of satisfaction.

Living with nature became a way of life. In 1920 Magno Fiandino decided to re-imagine the business, expand it and give it a home in Villafalletto, the place known today as Fattorie Fiandino.

Villafalletto is sheltered on two sides by the Alps, with the hills of the Langhe to the east, while the barrier of the Susa Valley protects the area from cold, damp air from the north. At an altitude of more than 400 meters above sea level, very low constant humidity and cool temperatures create ideal conditions for superior milk and for the ageing of cheese. A herd of 200 Bruna Italiana cows is joined by a production chain from other dairy farms in the province of Cuneo, and by a "hamlet" where staff care for the animals. Mario and Egidio Fiandino continue the tradition today.

The Bruna Alpina cows

The farm breeds only purebred Bruna Alpina cows. They are born and raised on the farm and roam freely across its fields and meadows. With careful selection and good nutrition, they give superior milk. The credit for Burro 1889 and for the cheeses goes to these cows and to the land that provides rich grass, corn and other cereals for their feed.

Tradition meets innovation

Where history meets innovation, Fattorie Fiandino devised the Kinara method. It uses flowers of Cynara cardunculus, a common wild cardoon that grows naturally on its mountains, as a true vegetable rennet. The process, a first of its kind, is an alternative to traditional animal rennet. Cheeses made with the Kinara method stand out for their softness and delicate fragrance and flavor.

The farm shop

On the property in Villafalletto, a farm shop called LOU NEGOSI N°1 recalls the family's ancient Occitan origins. Visitors find the full range: Burro 1889, the classic cheeses and the Kinara line, as well as creams for hands and body.

Find Fattorie Fiandino at Eataly

No trip to Italy needed. Pick up Fattorie Fiandino butter and cheese at your local Eataly or shop online.