Why are some cheeses covered with ash?

Some craft cheeses, especially goat cheeses, come with a thin coating of ash on their exterior. Some consumers missed this perfectly edible black layer on cheeses covered with ashes for molds and, as a result, turned away from many beautiful cheeses. Chest coated cheeses are usually found in a part of a trade or a gourmet store dedicated to cheeses, and many of them are unique regional specialties with unique flavors. There are several reasons to add a thin ash coating to the cheese during the production process. Buyers who place higher value on handmade cheeses can be more attracted to the cheeses covered with ash, because they perceive them as uniquely made by hand. The ashes also create a distinctive and striking look that some people consider quite attractive. Especially when the cheeses coated with ash is Creamy looking inside, the ashes can create a sharp and distinctive contrast.

But there are also culinary reasons why cheeses are coated in ashes. To understand these reasons, it helps to know how the cheese is made. All cheese begins with fresh milk that is cooked and mixed with a rennet to encourage it to be twisted. The bangs are selected and usually mixed with beneficial forms than they are pushed into molds. Young cheese can age into a mature, rich and tasty cheese. Small changes in the handling of cheese will dramatically change the final taste.

Clashing cheese on ashes before the beginning of aging will reduce the formation of extremely hard cortex and cheese, generally rule. End cheese will be creamy and soft if not allowed to age for a longer period of time. Chest -coated cheeses are often sold as young, soft cheeses, with a more enthusiastic taste of the cake. Some cheeses coated with ashes are also layered one or more ash strips that can be seen when the cheese wheel is wedged.

by coating the cheese on the ashes, the cheesemaker also supports the production of beneficial forms and discourages from undesirable moldthat can cause the cheese to deteriorate. ASH also dampens the acidity of the cheese, so it is less sharp to the taste of consumers. A layer of carbonized material on cheeses covered with ash also helps to protect them during handling and transport.

Traditionally, the ashes for coating cheeses were made from the assortment of trees and vegetables depending on the region. Modern Cheesemakers use ash at the food level to ensure that it is safe to eat. The ash is also finely crushed to form a powder, so it does not look robust or scaly or disrupts the texture of cheese. Many cheese shops are pleased to offer tastes of all your products, including the cheeses covered in ashes, so don't be afraid to ask for a sample if you are curious.