A blog dedicated to cheesemaking, cheese tasting and appreciation and all things cheese and dairy related, from a VIAC-certified urban cheesemaker.
The mold progression of an ash covered goat cheese, over the course of a week. This is the first time I’ve tried an ash rind. Active charcoal is mixed with salt and sprinkled onto the surface of the cheese (I’ll have to work on getting a more even coat next time). The ash lowers the acidity of the surface of the cheese and makes it more hospitable to the molds, in this case a mix of 5 parts Penicillium Candidum to 1 part Geotrichum Candidum. It’s also supposed to add complexity to the flavor of the cheese; I’ll be interested to see what the difference is when I cut into this piece.
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