Languages
- Cheese starter kits
- Dairy equipment
- Accessories and small equipment
- Cheese molds
- Molds for butter
- Rennets
- Starter cultures
- Moulds starters
- Starter cultures for yoghurt, kefir and probiotics
- Excipients, enzymes, salt
- Cheese coatings
- Packaging
- Pots, pans
- Transport and milk collection (churns, milking cups, containers, canisters)
- Zootechnics, animal husbandry
- Yoghurt makers
- Fruit Preparations
- Toppings and additives for ice cream, desserts, and cakes
- Spices
- Smoking
- Milking machines
- Elegant cheese boards and cutting boards
- Protective clothing, detergents, health and safety
- Services - logos, labels, leaflets, etc.
- Serowar.pl Sweets
- New products
- On sale
Payments
Charcoal / ash for cheese (250 g)
Regular price:
product unavailable
add to wish list
Description
Cheese ash – a contrasting rind and distinctive appearance
A dark ash layer contrasts beautifully with the pale cheese interior and gradually changes during maturation. Food-grade wood ash is used to finish certain soft cheeses and create decorative layers between portions of curd.
On the cheese surface it helps neutralise acidity and create conditions favourable to the intended white mould, including Penicillium candidum. It does not replace an appropriate culture or proper maturation management.
Mix with salt before applying to the rind: approximately 5 g of ash per 1 kg of salt. Distribute evenly according to the recipe. As white mould grows through the coating, its colour may change from black to grey and white. Timing and appearance depend on the culture and ripening conditions.
Mixed ash from beech, oak and birch. Pack: 250 g. Protect from moisture and keep in a dry place.
Inni klienci kupili również
€2.67
€3.95
