Cow's milk cheeseFor making FrumageBaladin uses exclusively dark beer from the small Baladin brewery, which is also located in the province of Cuneo. Hence the name: "frumage Baladin" in Piedmontese dialect means "cheese from Baladin". Unfiltered beer is not easy to work with: yeast cultures give the finished cheese an unpleasant bitterness. This problem could be avoided by using, but the cheesemakers at Le Fattorie Fiandino prefer to work exclusively with natural products of the highest quality. To get rid of the bitterness, a special enzyme is added to the cheese mass, which stops fermentation. A mixture of barley malt and Baladin beer is applied to the surface of the already formed wheel of "beer cheese". After several weeks of aging, a semi-hard cheese with a crispy crust, a subtle aroma of unfiltered beer and a long "barley" flavor is obtained. aftertaste. On February 12, Mario Fiandino, co-owner of Le Fattorie Fiandino, presented Frumage Baladin cheese at the ProdExpo 2009 exhibition in Moscow. When asked what drink would be the best accompaniment to "beer cheese", he replied: "Of course, dark unfiltered beer" is just perfect for Frumage Baladin cheese. However, this cheese can also be combined with a slightly aged dry red wine. It is not yet known whether the Fiandino family cheeses will be sold in Russia, but the Italians are actively looking for a Russian importer. Source: gastronom.ru
