/ 200 g
Capriz leaves the Carbonito cheese to mature for 4 weeks, finishing it off with charcoal. This substance gives the soft goat's cheese its characteristic black rind, which encloses a closed white paste with scattered holes. The cheese has the classic aroma of a washed rind and, depending on the degree of maturity, the smooth paste can take on a more or less fluid consistency. With ageing, 'Carbonito' not only becomes softer, but also its piquant and slightly acidic taste and goat's aroma intensify.
|Ingredients||GOAT'S MILK rennet ferments salt vegetable carbon|