Charcoal / cheese ash (250 g)

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Ash, sometimes called activated charcoal, is the edible charcoal used in some soft cheeses to neutralize the surface of the cheese, creating a favorable growth environment for e.g. Penicillium Candidum. It can also be used for a typical visual purpose to achieve a gray rind on cheese, or for example by layering it in the curd.

The ash should be mixed with the salt before being applied to the cheese skin. As a result, the cheese tends to have a bluish-gray, mottled rind with a nutty texture and a strong creamy flavor.


Mix the ash with the salt before applying (about 5 g per 1 kg of salt). In a few days, the black rind will turn gray when the white mold grows. After 8-10 days, the entire rind should be white.

If the mold is blue instead of white, the cheese is too sour; gray and hairy - the cheese is not acidic enough, retaining too much moisture.

The ash should be stored in a cool, dry place.

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