The Langhe is the agricultural heart of Piemonte. Its picturesque hills and meadows are home to the famed vineyards of Barolo and Barbaresco, hazelnut groves, fruit trees, and some of the world’s finest cheeses.

The robiola, in its many varied forms, is a deep-rooted and beloved regional tradition often combining two or three milks into one cheese. Carboncino is made from cow, goat, and sheep milk – called tre latte –  each adding its nuance to the final cheese.    

Carboncino, a delicious cheese from Caseificio dell’Alta Langa, takes its name from the dusting of ash that covers the delicate cheese. The ash serves as a protective coating while adding a visual appeal to the small rounds. Once the cheese is cut, the charcoal grey ash stands in stark contrast to the palest of yellow interior paste.  

When young, Carboncino has a light and spongy texture, and as it matures, the interior develops a consistency that’s almost liquid. The flavors are tangy and sweet. pair Carboncino with crackers and a glass of Prosecco or a light, fruity red. Pasteurized, traditional rennet.

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