Carboncino’s yielding texture comes from its soft, milky interior and its firm, edible rind. You’ll taste the mixed milks it’s made with (cow’s, ewe’s and goat’s) that taste light and subtle when the cheese is young, intensifying as it matures.
We pair ours with a medium-bodied dry rosé, such as the Italian Bardolino Chiaretto. Its juicy berry notes balance the soft texture of the cheese well.
About the producer
Caseficio dell’Alta Langa in Piedmont, Italy produce traditional cheeses, like this Carboncino, in a modern way, working closely with local farmers and producers. They wash the rind of this cheese in brine, ripening it in airy cellars before adding a charcoal ash coating to finish.
How to enjoy
Carboncino is perfect enjoyed alone as an after-dinner cheese. The rind can also be eaten if you choose for a complete varied texture combination.