Ash (activated charcoal)
Ash (activated charcoal) is a food grade charcoal is used on soft cheese to neutralize the surface. It can help create a friendly environment for the growth of penicillium candidum and other ripening molds while inhibiting unwanted mold growth.
Molds such as penicillium candidum grow best at lower acid levels than typical fresh cheese, including most goat cheese. Adding ash neutralizes the surface acid, creating a sweeter surface, especially for high acid lactic cheese. This helps the mold surface develop quickly and more complete. It also increases the rate of surface protein, responsible for a nice translucent area under the rind.
- Activated Charcoal
- 10 oz
Store in a cool, dry location.
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Mix ash with 1:5 to 1:8 salt ratio before dusting onto the cheese surface.
After applying, within a few days, the black rind will become grey as white mold grow through it. Within 8-10 days the entire rind should be white.
Ashed rind cheese can be easier to care for and usually develop a blue-gray, mottled rind, condensed, nutty texture and strong creamy flavor.
If mold growth is blue instead of white the cheese is too acidic. If the molds are grey and hairy, the cheese is not acidic enough, and is retaining too much moisture as a result.
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A bit messy
tricky to use without causing a mess, but much better than the ashes of our forebears.
I want to like using ash, but it's so incredibly messy and hard to apply! Large amount in this product (little bit goes a long way) and it's ultra-fine, but after a few attempts I tend to just forego ash at all now.
I love making cheese and this ash is by far the best I've found. Just a lovely color and texture to the cheese.
I used this for my pyramid cheese. It would be better if it was packaged with a built in shaker on the top. However it needs to be scooped out and creates a lot of dust and can be very messy. Otherwise, it works as intended. Large amount of product.
French Cheese anyone?
This is an easy product to use. I use it with a pyramid molded goat cheese . It makes the perfect Valencay.