Happy Cheese Makers Since 1978

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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 and other ripening molds 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. I use anywhere from a 1:5 to 1:8 charcoal to salt ratio, depending on how heavy an ash surface I want on the cheese. 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

    Please see our Online recipe for "Goat Cheese with Ash" for more details on using this.

    Molds such as P. candidum will grow best at lower acid levels  (higher pH) than is typical in a final fresh cheese such as many goat cheeses where the pH may be as low as 4.7-4.8. This ash neutralizes the surface acid and will prepare a sweeter surface, especially for goat cheese and other high acid lactic cheeses. The ash covered surface will usually allow the final mold surface to develop quicker and more completely. Also this seems to increase the rate of surface protein evolution which is responsible for that nice translucent area under the rind.

    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 days 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.

    For more information on ash and how to use it, see our blog article, "Using Ash on Your Cheese."




    Description of Components 

     X Wheat  
       X Other Cereals containing gluten  
       X Crustaceans   
       X Eggs  
       X Fish  
       X Peanuts   


       X Milk (including lactose)
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  

    Pure Carbon 

    Based on 5 Reviews

    From: Albuquerque NM

    tricky to use without causing a mess, but much better than the ashes of our forebears.


    • good%20quality
    • hard%20to%20apply
    • messy
    From: Fayetteville, AR

    Incredibly Messy

    I want to like using ash, but it's so incredibly messy and hard to apply! Large amount in this product (little bit goes a long way) and it's ultra-fine, but after a few attempts I tend to just forego ash at all now.


    From: Farmington


    I love making cheese and this ash is by far the best I've found. Just a lovely color and texture to the cheese.


    • good%20quality
    • messy

    Very messy

    I used this for my pyramid cheese. It would be better if it was packaged with a built in shaker on the top. However it needs to be scooped out and creates a lot of dust and can be very messy.

    Otherwise, it works as intended. Large amount of product.


    • easy%20to%20use
    • cheese%20like%20the%20pro%27s
    • can%20be%20messy
    From: New York

    French Cheese anyone?

    This is an easy product to use. I use it with a pyramid molded goat cheese . It makes the perfect Valencay.