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Rocco al Carbone


Pack of 310 gr.
It is small in size and has that same lactic acid texture which you find in a good ‘chevre’. We add a tiny amount of rennet to the milk so it curdles slowly and makes it very different from all our other selection.
Rocco al Carbon is round and has a sprinkle of wood ash on the surface, this tends to create a lot of ooziness under the rind and please eat up all the bits !

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Kategorie: Schlagwörter: ,

Milk at 31°C with added ferments and Penicillium
Calf rennet
Slow coagulation over 24 hours
Curd poured into square and cylindrical moulds
Salted by hand and vegetable ash added for the “al carbon” version
Ageing cellar 12°C
Aged for three weeks
Circa 400 gr weight