/ 300 g
As its name suggests, Eggemoa's 'Carbo' cheese, made from cow's milk, is ripened with vegetable charcoal. As a good semi-hard cheese, it has a solid exterior in stark contrast to a melting interior. It exudes a vegetable odour supported by an intense taste and reinforced by an aroma of milk and charcoal.
After three months of maturing, the washed rind of the 'Carbo' is rubbed with charcoal according to an ancient French preservation method. This serves to preserve the sweetness of the milk for a long time.
|Ingredients||MILK, vegetable carbon, salt, lactic ferments, rennet|
|How to preserve||Store at +4°C - +7°C|