Charcoal Ash For Cheesemaking
Preserved cooking illustration

Charcoal Ash For Cheesemaking

Charcoal Ash For Cheesemaking

Charcoal Ash For Cheesemaking

Ash, also known as food-grade activated charcoal is used on some soft cheeses to neutralize the surface pH of the cheese to create a friendly environment for the growth of the beneficial Penicillium Candidum mold while inhibiting unwanted mold growth.

The history of using ash on cheese is traced back to the small farmhouse cheese makers in France, who preserved their autumn cheeses through the winter months by coating them with "sel noir" (black salt): a mixture of salt and ash made from vine cuttings or charcoal from the fireplace. This provided an instant natural rind for protection and neutralized surface acidity, allowing natural molds to grow. Ash draws moisture out and allows the cheese curd to mature without the rind becoming too rancid or sticky. Cheese that are coated with ash may be matured for longer periods of time. These tend to develop a blue-gray, spotted rind, a condensed, nutty texture and a strong creamy flavor.

Activated charcoal specifically refers to food and medical grade charcoal that has gone through rigorous testing for sulfur and other contaminants.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.