Carboncino is made in Italy’s Piedmont region, at the dairy Caseificio dell’Alta Langa near Alba. Classified as a “tre latti” cheese, it is a soft, rich and creamy Italian cheese made of blended sheep, cow and goat’s milk and uses a vegetable charcoal covering. Crafted using ancient recipes and artisanal methods, this relatively new has a pale yellow colored interior, a firm yet creamy rind, and a soft pate with a pronounced tangy flavor attributed to the goat milk with lush and sweet undertones as a result of the sheep and cow milk.