Store Ash in a cool, dry place. Keeps indefinitely.
Pure ash, sometimes called Activated Charcoal, is a food grade charcoal used on some soft cheeses to neutralise the surface of the cheese, creating a friendly environment for the growth of Penicillium Candidum. Ash is always mixed with salt before applying to the cheese. Your cheese will usually develop a blue-grey, mottled rind with a nutty texture and a strong creamy flavour. Directions. Mix some ash with salt for applying. In a few days the black rind will become grey as the white mould grows through. After 8-10 days the entire rind should be white. If the mould growth is blue instead of white your cheese is too acidic; grey and hairy, the cheese is not acidic enough retaining too much moisture. Store Ash in a cool, dry place. Keeps indefinitely.
Ratio of between 1-5 and 1-8 Ash to Salt as a guideline.