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.
- Q & A
- Related Recipes
- morbier cheese
- Camembert de Nuit
Handles well and competitively priced.
The ash I purchased from NECMS is perfect for my Bloomy goat and morbier cheese. More importantly, the customer service is always exceptional!
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 !!
tricky to use without causing a mess, but much better than the ashes of our forebears.