Carboncino is from the Langa, the argicultural heart of Piemonte. Its picturesque hills and meadows are home to Barolo and Barbaresco wines and some of the best cheeses in the world.
Carboncino is one of them; with a dusting of protective ash and a bone white cheese paste made from cow, goat AND ewes milk, it certainly has nuances that set it aside.
£9.95 (approx. 180g)
Out of stock
| Cheese Type | |
|---|---|
| Milk |
What’s it like? Carboncino is an incredibly creamy ripened soft cheese with edible white/ straw yellow rind.
Where’s it from? It is made from a mix of pasteurised cow, ewe and goat’s milk from Caseficio dell’Alta Langa in Piedmont, Italy.
Packaging: Sold as a whole circular cheese of 180g.
Carboncino can also be found in our NEW Ultimate Pong Box. The box is an awesome selection of our most revered and most feared cheeses. These rogues are our strongest, smelliest and most oozy creations, designed to create the ‘Ultimate Pong’. The box also contains:
Try our other goat’s cheeses such as the mild and creamy Kidderton Ash or young and fresh Sainte-Maure de Touraine AOC.
We also have a large range of ewe’s cheeses, such as salty, strong, silky and sweet Roquefort and sweet and nutty Berkswell.
Try Carboncino in this recipe for Stuffed Pancetta wrapped Pork Loin. Pork loin is one of the easiest cuts of meat to cook for dinner as it slices up nicely and is juicy and tender.
Only logged in customers who have purchased this product may leave a review.
Choose one of our selected boxes, perfect for yourself or a gift…
Join our cheese club and receive a regular delivery direct to your door…
Make up your own box, choose three and we’ll give you one free!
Delivery £4.95 or FREE on orders over £50 
Choose your ideal date More about Delivery...
Daniel Conaway –
A really lovely cheese. The smell is “wow” strong but the flavour is brilliant! Very smooth, but full & a true delight to eat. Only beaten by the Epoisses which is fine in my books.
Tanya Salmon –
Lovely gooey rich cheese, smells strong but once you start eating it is rich, mellow and creamy. We left it a couple of weeks so it was oozing and perfect with date crackers