Carboncino

Cheese with a dark rind, treated with vegetable charcoal according to an ancient maturation technique. Beneath the thin, soft surface, an unctuous and creamy paste reveals sweet notes of cooked milk, balanced by a light vegetal and slightly bitter nuance.

Carboncino is recognizable by its dark rind, obtained through treatment with vegetable charcoal, an ancient maturation technique that protects the paste and regulates its moisture during aging.

The soft and unctuous paste, pale straw yellow in color, expresses sweet notes of cooked milk, balanced by a slightly bitter vegetal component.

The finish is enveloping and persistent, with a recall to the raw material that makes this cheese surprisingly delicate.

Milk

Cow, Goat, Sheep, Cream

Format

Cylindrical · Ø 80 mm · h 40 mm · ~180 g

Aging

7/10 days

Serving

30 minutes before at room temperature

Rind

Edible, washed, dark gray, soft (vegetable charcoal)

Storage

+4 / +8°C

Shelf Life

50 days

What the palate reveals

Beneath the dark rind lives a paste that surprises: sweet on opening, enveloping in body, with a vegetal finish that unfolds slowly.

Sensory Profile

Aromas: On opening, the bouquet expresses itself with a clear sweetness of cooked milk, balanced by a vegetal component that the charcoal introduces without overwhelming. A light bitter note completes a precise and recognizable aromatic profile.

On the palate: In the mouth the paste is soft and unctuous, with a texture that yields easily. The taste is enveloping, sweet and vegetal together, with a finish that recalls the raw material and leaves a pleasant persistence.

Pairings

Wine
Barbera d’Alba, Nebbiolo d’Alba, Etna Rosso

Honey
Wildflower, acacia

Fruit
Apples, pears

Preserves
Peppers and honey, apples and sweet paprika

Beer
Amber ales, smoked beers

Bread
Toasted bread, multigrain bread

Nuts
Walnuts, hazelnuts

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