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Ash, sometimes called activated charcoal, is a food grade charcoal used on some soft cheeses to neutralize the surface of the cheese and create a friendly environment for the growth of penicillium candidum mold while inhibiting unwanted mold growth. The activation is due to ionizing, which results in the ash being purer and very fine. This gives it the ability to cover a larger surface area, which greatly increases it's absorptiveness. Ash is always mixed with salt before applying to your cheeses.Cheeses with ash are worth maturing for longer periods of time and are not hard to take care of. They will usually develop a blue-gray, mottled rind, condensed, nutty texture and a strong creamy flavor
CONTAINS: 10oz. Activated Charcoal
DIRECTIONS: Mix ash with salt for applying. Within a few days the black rinds become grey as the white molds grow through it. Within 8-10 the entire rind should be white. If the mold growth is blue instead of white penicillium your cheese is too acidic. If the molds are grey and hairy, the cheese is not acidic enough and is retaining too much moisture as a result.
STORAGE: Keep in original container in a cool, dry place. Will last indefinitely.
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