Patrick Oconnell
Ash-covered cheeses are instantly recognisable for their goth-like exteriors or racy stripes, especially when set against the bright white paste of young goat cheeses. Ash, technically known as activated charcoal, is derived from burning wood, leaves, vegetables, coconut shells, bamboo, grapevines, and peat at extremely high temperatures. It is used in cheesemaking for both aesthetic and practical reasons, such as preserving cheese by discouraging insects, microbes, and mould spores, as well as drying off the surface to form a hardened rind.
| Characteristics | Values |
|---|---|
| Technical name | Activated Charcoal |
| Source | Burning plant matter such as wood, leaves, vegetables, coconut husks, bamboo, grapevines, and food-safe, non-poisonous wood |
| Colour | Pale grey or black |
| Taste | Odourless and tasteless |
| Uses | To absorb surface moisture, preserve cheese, balance acidity, follow tradition, and for aesthetic purposes |
| Cheese examples | Morbier, Sainte Maure, Humboldt Fog, Sottocenere al Tartufo, Valençay, Selles-Sur-Cher, Sainte Maure de Touraine |
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What You'll Learn
- Ash in cheese is made from burning plant matter at high temperatures
- It is used to absorb surface moisture and aid the formation of the rind
- Ash is added to cheese for aesthetic reasons and to cover imperfections
- It is also used to balance the acidity of the cheese and aid the ripening process
- Ash has been used in cheese for centuries, especially in France, and is now made from food-grade ash
Ash in cheese is made from burning plant matter at high temperatures
Ash is added to cheese for both aesthetic and practical reasons. It is as much about tradition as it is about the science of cheesemaking. Ash has been used for centuries and is as much a characteristic of the cheese as the cheese itself.
Ash is the result of burning plant matter such as wood, leaves, vegetables, etc., at an extremely high temperature. The "leftover is the stuff that doesn't burn away," which is mostly the mineral content, predominantly carbon, and whatever else the carbon is holding onto. Common combustible natural products used to make ash include coconut husks, bamboo, grapevines, and any food-safe, non-poisonous wood such as sycamore, hazel, maple, ash, and beech. Dense wood tends to be the best, and even vegetables would work if they were dry enough to burn.
The ash applied to cheese once came directly from the fire, but now it is mainly made from salt and vegetable ash. The ash is sterile, odourless, and tasteless. It is a finely powdered, food-grade component that is also revered by the medical world for its ability to control and absorb toxins.
Ash is used in cheesemaking to protect the cheese from insects, microbes, and mould spores. It also helps to dry off the surface of the cheese, reducing surface moisture and aiding in the formation of the rind. Ash is alkaline, so it neutralises acidity and aids in the ripening process, helping to create more complex, tertiary flavours.
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It is used to absorb surface moisture and aid the formation of the rind
Ash, also known as activated charcoal, is used in cheese-making for both aesthetic and practical reasons. It is a fine powder made from burning plant matter such as wood, leaves, vegetables, coconut shells, bamboo, grapevines, and other food-safe, non-poisonous wood.
One of the main practical reasons for using ash on cheese is to absorb surface moisture and aid the formation of the rind. Ash tends to dry off the surface of the cheese, reducing the hardness of the rind. The rind is the hardened surface of the cheese that protects the cheese from drying out and physical damage. Ash also helps to de-acidify or neutralise the rind, creating a favourable environment for moulds and yeasts to grow, which will, in turn, help the cheese mature and develop more complex flavours. This is especially important for goat's cheese, which tends to be quite acidic.
In the past, ash was also used to protect the cheese from insects and unwanted microbes. However, with modern pest control, this is less of a concern for cheesemakers.
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Ash is added to cheese for aesthetic reasons and to cover imperfections
Ash, also known as activated charcoal, is added to cheese for several reasons, including aesthetics and to cover imperfections.
Cheese lovers and makers have long been fascinated by the visual intrigue of ash-ripened cheeses, which are known for their distinctive goth exteriors or racy stripes, especially when contrasted with the bright white paste of young goat cheeses. The addition of ash creates a striking visual contrast, making these cheeses stand out from the rest.
The use of ash in cheese-making dates back centuries, particularly in France, where it was traditionally used to protect the cheese from insects, mould, and microbes. While modern pest control methods have reduced the need for ash as a preservative, it is still valued for its ability to absorb toxins and control acidity. By neutralizing the acidity of the cheese, ash aids in the ripening process and helps develop more complex flavours.
In addition to its functional benefits, ash is also used to cover imperfections in the rind. As cheese ages, it can develop black mould (mucor) and blue or green spots, which may be unappealing to consumers, even though they are perfectly edible. By adding a layer of ash, cheesemakers can disguise these imperfections and make the cheese more visually appealing.
Today, the ash used in cheese-making is typically "food grade ash" or "vegetable ash/charcoal," derived from burning plant matter such as wood, leaves, vegetables, coconut husks, bamboo, grapevines, or food-safe wood like sycamore, hazel, maple, and beech. This modern ash is a finely powdered, edible product that is sterile, odourless, and tasteless.
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It is also used to balance the acidity of the cheese and aid the ripening process
The use of ash in cheesemaking has a long history and it serves multiple purposes, including balancing the acidity of the cheese and aiding in the ripening process. This practice has been employed by cheesemakers for centuries, and it involves applying a layer of ash to the exterior of the cheese.
Balancing acidity is crucial in cheesemaking as it directly impacts the You may want to see also Ash is created by burning plant matter such as wood, leaves, and vegetables at an extremely high temperature. The ash used in cheesemaking in the past was often collected from hearth fires. However, modern commercial ash is a more controlled product, made from food-grade or "vegetable ash/charcoal," also known as "activated charcoal." This ash is made by heating a combustible natural product, such as coconut husks, bamboo, grapevines, or food-safe wood, to a very high temperature without oxygen, and then grinding it into a fine powder. Ash is used in cheesemaking for both aesthetic and practical reasons. It creates a visually stunning contrast, especially in pale goat cheeses, and can cover up any potential defects on the rind. Ash also has functional benefits, such as absorbing surface moisture, protecting the cheese from insects and microbes, and aiding in the ripening process by neutralizing acidity. This is especially important for goat cheeses, which tend to be quite acidic. By reducing acidity, ash helps create a favourable environment for the growth of moulds and yeasts, contributing to the development of more complex flavours. While the use of ash in cheese may have started as a preservation technique, it has now become a tradition that adds unique characteristics to certain cheeses. Cheesemakers continue to use ash to protect their cheeses, balance acidity, follow tradition, and enhance the appearance of their products. You may want to see also Ash on cheese is made from burning plant matter such as wood, leaves, and vegetables at an extremely high temperature. The modern commercial ash used in cheesemaking is derived from wood, sawdust, wood chips, coconut shells, bamboo, and peat. Ash is added to cheese for both aesthetic and practical reasons. Ash helps to absorb surface moisture, which reduces the hardness of the rind and protects the cheese inside from drying out and physical damage. Ash also helps to balance the acidity in cheese, aiding in the ripening process and contributing to mould growth on the surface of soft cheeses. Ash is odourless and tasteless. However, it can influence the flavour development of cheese by helping to neutralise the acidity, resulting in a more balanced and less tart final product. Some well-known cheeses with ash include Morbier, Sainte-Maure, Humboldt Fog, Valençay, and Sottocenere. Yes, the ash on cheese is safe to eat. It is made from "food grade ash" or "vegetable ash/charcoal", also known as "activated charcoal".Colby Cheese: A Wisconsin Specialty
Ash has been used in cheese for centuries, especially in France, and is now made from food-grade ash
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