This is 1 of my whey soaked camemberts, I decided to put ash on some of them.
I also made ash covered semi lactic, both are delicious but different. The cams are more creamy, mushroomy and earthy, no ammonia, no bitterness at all with yummy rind. The lactic ones have more tangy taste to it, less mushroomy, also no ammonia and no bitterness.
I love the fact that the ash somehow stabilise the rind producing a delicate and good tasting rind without any bitterness or ammonia. I definitely will make this again and again.