This semi-soft, Toma-style cheese is made from cow's milk and thistle flower (a rare and traditional method) in Cuneo in Piemonte. The name Lou Bergier pays tribute to Nonno Magno, cheesemaker Mario s grandfather, and translates to œthe little shepherd in Occitan, a Piedmontese dialect. With a light grey rind and soft ivory paste, this cheese has a delicate, mushroomy aroma with flavors of fresh cut grass and milk.

Enjoy with orange marmalade on your aperitivo board for a perfect pairing.

Company History:

The Fiandino farm is located in the province of Cuneo, Piemonte. Though they descend from a long line of shepherds, cousins Mario and Egidio only recently revived the traditional use of thistle rennet. Inspired by their grandfather, they use wild thistle to coagulate their cheeses, a practice rarely seen with cow s milk. Their artful cheesemaking is combined with their love for their animals (a herd of Bruna Alpina cows), and sensibility for green energy (about 1/3 of it provided by solar power).