When this vegetable ash (imported from France) is mixed with a little salt, (25% salt**) it helps to neutralize the surface pH of the cheese. When making bloomy rind cheeses at home, such as camembert/brie, ash can lengthen the aging period without seeing excess mold growth on the rind itself.
It can also be used in-between layers of hard cheese, (Morbier) creating a layer of ash for mainly aesthetic reasons. When making cheese, ash is used 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.
Available in 2 oz.(28g), 4 oz.(56g), 8 oz.(112g), 2.2 lbs.(1 kg)
Shipping included within the USA. International: Please email (steve(at)thecheesemaker.com to obtain postage cost to your country.