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Goat Cheese Recipe with Ash

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The history of ash in cheese making goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered it also greatly improved surface molds and how they grew on fresh cheeses for ripening. Traditionally this was ash from the burning of grape vine clippings in the Loire Valley of France. Today however the surface is normally covered with an activated charcoal mixed with salt.
  • Yield1 pound
  • Agingtime under 2 months
  • Skill Levelintermediate
  • Author


  • 1 Gallon of Goat's Milk (Not UltraPasteurized)
  • 1 Packet C20G Chevre Culture
  • 1/16 tsp C80 Penicillium Candidum
  • 2-3 tsp Salt (non-iodized)
  • 1/4-1/2 tsp Charcoal/Ash
  • Calcium Chloride (for pasteurized milk)