This Udder Delights Ash Brie is delicious – exhibiting the rich creamy traits of our traditional Brie, but with an additional layer of textual mouth feel and refined earthy tones.
Ash is used in cheesemaking for both aesthetic and practical reasons – it is as much about tradition as it is the science of cheesemaking. The use of activated charcoal helps to neutralise the surface pH of the cheese and aids in the ripening process. It also creates a visually striking rind that mottles together a patchwork of black and white. This finely powdered, food-grade activated charcoal is the same that is used by the medical world for its ability to control and absorb toxins, in this case purifying the rind for a clean palate finish.