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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 remains. Additionally, ash also neutralizes the acidity of cheeses during ripening. The ash used is totally edible!
1 - 13 of 13 products:
 
Bonne Bouche
from United States by Vermont Butter & Cheese
 
Buche de Tradition
from France by Chantal Plasse
 
Couronne de Touraine
from France by Rodolphe Le Meunier
 
Galet de Tour / Du Cher
from France by Rodolphe Le Meunier
 
Humboldt Fog - Aged Goat Milk Cheese
from United States by Cypress Grove
A creamy goat's milk cheese made in California's Humboldt County.
 
Jeune Autize
from France by Rodolphe Le Meunier
 
Monte Enebro
from Spain by Queserias del Tietar
 
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.
 
Carboncino
from Italy by Alta Langa
 
Flora Nelle
from United States by Rogue Creamery
A light, fruity and gluten-free blue cheese from Oregon's Rogue Creamery.
 
Humboldt Fog, Petite
from United States by Cypress Grove
A delightful American goat cheese with a creamy texture and a tangy flavor.
 
Morbier Fermier Au Lait Cru
from France by Chantal Plasse
A very aromatic cow's milk cheese with a thin layer of ash in the middle.
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