Ash (activated charcoal)
Description
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.
Details
Ingredients
- Activated Charcoal
Size
- 10 oz
Storage
Store in a cool, dry location.
Brand
New Lifestyle Health Products
Allergens
| Yes | No | Allergens | Description Of Components |
|---|---|---|---|
| X | Peanuts | ||
| X | Tree Nuts | ||
| X | Sesame | ||
| X | Milk | ||
| X | Eggs | ||
| X | Fish | ||
| X | Crustaceans | ||
| X | Shellfish | ||
| X | Soy | ||
| X | Wheat | ||
| X | Triticale | ||
| X | Mustard | ||
| X | Sulfites |
Directions
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.
Cheese Making Bundle
Ash (activated charcoal)
Item# Ash
- Reviews
- Q & A
- Related Recipes
Customer Reviews
- Reviews
- Questions
- Camembert
- fromage
- fabrication
- recette
- fromages
- cendre
- pénicillium
- résultat
- candidum
- couche
Parfait
J'ai utilisé la cendre dans la fabrication de votre recette de Camembert, sur 7 fromages j'en ai salé 2 avec la cendre. Et le résultat est fabuleux ! Le pénicillium candidum s'est rapidement développé sur la couche de cendre noire. J'ai hâte de couper mon fromage. Le l'ai nommé Camembert de Nuit !!
A bit messy
tricky to use without causing a mess, but much better than the ashes of our forebears.
Incredibly Messy
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.
Wonderful!
I love making cheese and this ash is by far the best I've found. Just a lovely color and texture to the cheese.
Very messy
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.