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Ashed Cheese

The tradition of ashed cheeses comes from the method of preserving the milk curds overnight by covering it with a layer of ash. Not an issue any longer, but the tradition of ash covered cheese remains. Additionally, cheese with ash also neutralizes acidity during ripening. The ash used is totally edible!
1 - 11 of 11 products:
Bonne Bouche
from United States by Vermont Butter & Cheese
An award-winning ash-ripened goat cheese with veiny bloomed rind and creamy, tangy interior
 
Humboldt Fog - Aged Goat Milk Cheese
from United States by Cypress Grove
A creamy goat's milk cheese made in California's Humboldt County.
 
Humboldt Fog, Petite
from United States by Cypress Grove
A delightful American goat cheese with a creamy texture and a tangy flavor.
 
Jeune Autize
from France by Rodolphe Le Meunier
A unique goat's milk version of the classic French Morbier, this wonderful cheese from Burgundy is light and tangy.
 
Monte Enebro
from Spain by Queserias del Tietar
A bold Spanish goat cheese with a blue rind and a paste that's sumptuously rich and cheesecake-like.
 
Selles Sur Cher
by Jacquin
A delightful little Loire Valley ash-coated chevre with a pleasantly mild flavor and a fabulous creamy texture.
 
Sofia - Goat Cheese
from United States by Capriole
A creamy, dense goat cheese with an interesting shape that goes perfectly with a crisp white wine.
 
Valencay Affine - AOC
from France by Jacquin
 
Valencay Frais Cendre - AOC
from France by Jacquin
A rich ash-covered goat's milk cheese from the Loire Valley.
 
Wabash Cannonball
from United States by Capriole
A small ball of delicious goat cheese, with light citrus flavors and a dense, cake-like texture.
 
Buche de Tradition
from France by Chantal Plasse
 
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