The ash has no taste, but helps develop a nice rind. Yes, raw organic milk only. I do make a goat cheese in the style of Humbolt Fog that has ash in the middle--it's added into the mold with the curds. And, Morbier? Here's both a Cam and a Morbier--ash added halfway between curds while molding. Cam is a mold-ripened cheese and Moriber is a washed rind cheese that is brined every other day with a tad of b. linens