Mary Beth Clark

Culinary Educator · Consultant · Author

Carboncino

www.marybethclark.com
cardoncino, italian cheese, mary beth clark

A white bloomy-rind cheese similar in style to their Robiola Bosina, Carboncino is a tre latte cheese produced by Caseificio dell' Alta Langa, near Alba, Piedmont. Tre latte means triple-milk, a blend of cow’s milk, sheep’s milk, and goat’s milk. The rind remains soft and is rubbed with edible vegetable carbon, hence the name Carboncino.

It is masterfully blended and balanced with a slight firmness that softens becoming rich, smooth, and creamy. Store in the refrigerator, remove 1 to 2 hours before serving at room temperature. As a cheese course or dessert, serve with ripe pears, quince paste, thin wholegrain toasts, honey and walnuts.

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