Soft ripened cheese, washed rind with vegetable charcoal.
Made of cow milk, goat milk, sheep milk, ferments, salt, rennet.
Cylinder shaped, dark grey color, edible soft rind.
From the ancient tradition to keep cheeses under ash comes Carboncino, with its tender and oily texture and its thin and dark rind, due to the washing process with vegetable charcoal during the ripening. In the mouth, a sweet sensation of warm milk combines with the nice and lightly bitter vegetable note of the charcoal.