The history of using ash in cheesemaking goes back hundreds of years, as a method to dry out and protect the surface of young cheeses. Alpine cheesemakers would dunk cheese wheels in large barrels of vine-ash to protect the rind, before taking the summer’s cheese back down into the village markets.
It soon became apparent that the ash greatly improved the surface moulds…
It soon became apparent that the ash greatly improved the surface moulds by neutralising the acids of the cheese surface, this is particularly useful with Goats cheeses which tend to be quite acidic in nature.
Ash brings very beautiful aesthetics with the contrasting white and black shades, and brings out a subtle savoury flavour.
