| Carboncino |
 The Carboncino combines cow’s, goat's and sheep's milk for this diminutive, creamy cheese. It originally takes its name from the dark, black layer of vegetable ash (carbone in Italian) it was once coated in. Now the rind is bone white and the paste inside is luscious, soft, and creamy with mild flavors of fresh cream, alpine grasses, hay and butter. Carboncino is a unique version of the traditional Robiola cheese. It is produced in the agricultural area of Piemonte, where some of the best Italian cheeses and wines (like Barolo and Barbaresco) come from. Robiola belongs to the old regional dairy tradition. In particular, the Caseificio dell’Alta Langa is renowned for the luxurious reinterpretations of some of the most typical Piemontese classic cheeses. Organoleptic characteristics Aspect and consistency: soft, supple and rich with an ivory paste and natural rind. Taste: sweet, buttery, with slight traces of yeast from the rind. Serving suggestions Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Walnut or raisin bread. Learn more about the Langhe and Robiola cheese! Price: 10.99 |