Lou Bergier Pichin

Milk Type: Cow
Style: Semi-Soft Toma
Treatment: Raw, Aged 60 days
Origin: Piemonte, Italy
Rennet: Veggie/Thistle Rennet(Kinara Method)
Mouthfeel:Moist, Airy, Open and Creamy
Flavor: Buttery, Barnyardy, Lactic, Straw/Hay, Damp Cave, Mushroomy

Le Fattorie Fiandio dates back to the 1700’s when sheep herder Stefano Fiandio bought a Piedmont village farmhouse near the Italian Alps, and embarked on a rich and rewarding life making cheese. Today his heirs Egidio and Mario follow their forefather’s footsteps utilizing timeworn journals for invaluable and sustainable cheese making. Hand-made with raw cow’s milk and aged for only 60 days, Lou Bergier Pichin, meaning “small mountain shepherd” is the family’s farmhouse toma. To save the life of a precious calf or goat, wild thistle flowers are picked during the summer and preserved in vinegar to be used as the toma’s coagulate. This process is known as the Kinara Method, which was passed down through the generations and is central to its creation. This vibrant wheel evokes a breezy summer walk along the Alps under a warm shining sun, amidst blooming wild flowers.