Full form charcoal 150g

Full form charcoal 150g

The Carboncino comes from the tradition of the high alpine pastures where cheese was aged by placing it inside the chimney hood to smoke it and thus prevent bacterial adhesion and proliferation. Moreover, the tomini were also covered with ash which served to dehydrate the surface parts of the cheese, creating a crust that provided better aging for the product. These processes are still used today by the Caseificio dell'Alta Langa to offer a cheese that recalls the history of alpine cheese. For its production, three types of milk are used: cow, goat, and sheep.

Full form charcoal 150g: How is it produced

Caseificio dell'Alta Langa, Piedmont

Ingredients Full form charcoal 150g

Nutritional values