This type of ash when mixed with a little salt, (25% salt) helps to neutralize the surface pH of the cheese. When making bloomy rind cheeses such as camembert/brie ash can lengthen the aging period without seeing excess mold growth on the rind itself. It can also be used inbetween layers of hard cheese, (Morbier) creating a layer of ash for mainly aesthetic reasons. Ash is used on cheeses to reduce the acidity on the rind. The ash is very very fine. Mix gently with salt and sprinkle gently and evenly on the surface of your cheese. A little ash goes a long long way.
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