Making

Cheese Making Homepage

Cheese Making Steps

Basic Principles
Milk:
◦ Types
◦ Processing
◦ Yield
◦ Products
Acidification
Starter Cultures:
◦ Function
◦ Manufacturers
◦ Manufactured Products
Lipases
Colourants:
◦ General
◦ Annatto
Acids
Coagulation
Calcium Chloride
Rennets:
◦ Animal
◦ Plant
◦ Microbial
◦ Fermentation
Milk Additives
Curd:
◦ When to Cut
◦ How to Cut
Salt:
◦ Function
◦ Types
◦ Salting Curds
◦ Salting Rinds
Pressing Curds
Brine:
◦ Making
◦ Using
◦ Maintaining
◦ For Preserving
Turning Cheeses
Ripening
Rinds:
◦ General
◦ Natural
◦ Ash

Defects

General:
◦ Coagulation
◦ Surface
◦ Body
◦ Aroma
◦ Flavour
Specific:
◦ Blue Mould
◦ White Mould

Equipment

Books
Cheese Caves
Cheesecloths
Hygrometers
Mats
Miscellaneous
pH Meters
Scales
Vats (Stockpots)
Thermometers

Cheese Making Ingredients, Ash

Ash is also called activated charcoal and is a form of carbon that has been processed to make it extremely porous and thus to have a very large surface area such that one gram of activated carbon has a surface area of ~500 m2/5400 ft2 and thus is excellent at adsorption and is frequently used in drinking water filters. Ash is food grade somewhat tasteless charcoal which is sometimes used in powdered form on the surface of some soft cheeses to create a mould friendly environment.

More information and discussion on ash for cheese making is available normally in the forum's Cheese Making - Ingredients Board or by searching the forum using the Search Box in top right corner.

Availability

• Drugstores.
• Health food stores.
• Dietary supplement stores.
• Cheese making supply stores.

Uses

• Cabriflore Chevre and Montbriac cheese where ash is used as a rind coating.
• Humboldt Fog and Morbier cheeses where ash is used as a layer in the middle of the cheese.