Edible Vegetable Ash
Cheesemakers can utilize edible ash for a variety of purposes. When mixed with non-iodized salt, this Edible Vegetable Ash works to neutralize the pH on the rind of the cheese. Vegetable ash also lengthens the time your cheese can age while protecting the rind from excessive mold growth, which is helpful when making rich, creamy cheeses with soft, bloomy rinds, such as camembert or brie. When making hard cheeses, it can be sprinkled between layers to create an aesthetically pleasing layer of ash.
To use this fine, black powder to make layers in ash cheese such as Morbier, dilute with water and apply between layers during production with a roller, sponge or brush. For cheeses with edible rinds, reduce the surface acidity on the rind by mixing with 25% non-iodized salt and sprinkling over the surface of the cheese. The combination of salt and ash allows a longer aging process and can inhibit excess mold growth on the rind after the straining in a reusable cheese straining bag.
The cheesemaking process doesn't require a lot of ash, so it is important to conserve your ash by storing it properly. The best way to store it is in its original packaging, sealed away from moisture, air and light. Close the bag securely after each opening, releasing excess air from the bag before sealing shut in its bucket. Ash can last up to two years when stored effectively and should be used before the best before date stamped on the package. You can further safeguard your cheese from infection by using food sanitizers during the production process.
- Available in 4 sizes – 2 oz. (56g), 4 oz. (113g), 8 oz. (226g) or 2.2 lbs. (1 kg)
- Meets food grade standard of US Food Chemical Codex (sixth edition)
- Shipping cost included in price within the USA; international shipping available
- Imported from France
Shipping included within the USA. International shipping available.