Charcoal / cheese ash (250 g)

Availability: duża ilość
Dispatched within: 24 godziny
Price: €6.09 6.09
quantity szt.

product unavailable

add to wish list

Description

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.

węgiel

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.

 
up
Shop is in view mode
View full version of the site
Sklep internetowy Shoper.pl