Type of Cheese to Ash
Q. What cheeses are good to coat in ash? How about Colby?
A. Whenever you consider any aspect of the cheese process, you need to know what the functional reason for it is. Sometimes it may be just cosmetic and other times there is an actual reason for doing it.
Quite commonly, ash or activated charcoal is used on the surface of a cheese to protect the surface as well as to reduce the acidity of the surface in preparation for any flora that is soon to follow. Usually, it is used for mold ripened cheeses like Camembert.
It would be wasted on a cheese like Colby or any similar cheese.
Q. I am looking for a true black grape ash. You do not sell this, but can you get it, or can you let me know where I might be able to?
A. This ash is produced by burning the trimmings from vines, it is grey and not black. It does not have the neutralizing effect of the activated charcoal we sell.
We have no sources for it but you can easily make it yourself if you know someone with grape vines.They should be burned in the open air.