Ash

Our Vegetal Ash is imported from France for authenticity and supplied as a fine powder. Made from steam-sterilised maritime pine charcoal, it is exceptionally pure. In cheesemaking, ash has traditionally been used to protect the outer surface of curds from contamination. But it does a little more too, it supports better ripening by raising the surface pH of the curd (particularly useful for goat milk curds which are more acidic) and dries it out slightly, which encourages bloomy moulds to grow more easily and evenly.

Ash can be used on the surface or internally.  Morbier is a very famous French cheese that has AOP/PDO protection and has a thin black line of ash running horizontally through its centre.  Valencay, Selles sur Cher and St Maure are well known surface ashed cheeses.

Apply by sprinkling over the surface (a small sieve or shaker works well), brushed on as a slurry (ash mixed with a tiny amount of water or whey is good), or layered between curd slices as a sprinkling.  Either direct salt the outer surface of the cheese first before applying ash or mix cheese salt into our ash and apply them together.  Word of warning – applying ash to curd is a messy business!  Clean up (your inevitable mess) using water and dishwash detergent.

Available in the following sizes: 45g pottle, refillable 400g shaker bottle, or 1 kg bag.

Storage: in a cool, dry place out of direct sunlight.

This product has no expiry date.