Goat Cheese with Ash

The Goat, the Vine, and the Fire

Goat Cheese with Ash
Courtesy of Jim Wallace, New England Cheesemaking Supply Company, www.cheesemaking.com The history of ash in cheesemaking goes back hundreds of years to its use as a method to protect the surface of young cheese. As years passed, they later discovered that it also greatly improved the surface molds and how they grew on fresh cheeses for ripening. In earlier times, this was ash from the burning of the grapevine clippings in the Loire Valley of France, which was even then noted for their wealth of fresh goat cheese. Today, however, the surface is normally covered with an activated charcoal mixed with salt. Many folks may look at this ash/charcoal addition and say: “I am not interested in eating dirt with my cheese.” Well, the reality is that this is not barbeque charcoal and it is not a gritty ash. It is a finely powdered, food-grade component actually revered by the medical

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