Ashed Cheese

[seannasad2k]

I couple of weeks ago I tasted an ashed goat cheese that was just delicious. I tried doing a search to find out what an "ashed" cheese actually is, but I can't find the answer.

Can anybody fill me in please?

[sneezles]

From what I've read the cheese is ashed (actual ashes) by hand and then aged. It develops a rind and usually has a stronger flavor than other goat cheeses.

http://www.goatsleap.com/img/jpg/clsups2.jpg

[SusanMac]

There's also a wonderful goat's milk cheese with a layer of ash in the middle (rather than outside). The cheese buyer says it really is ash, but I don't exactly know what that means or where it's from. Can't tell you much about it, other than it's wonderful. (forget what it's called)

[greatcook]

thanks for explaining this to me ladies-I had it once by accident (must admit I didn't care for it too much) but had no idea what on earth was on it. I love the herbed chevre-the best:) Cool pic too by the way!

[seannasad2k]

Thanks for the feedback, it never occured to me that the cheese was actually covered in ashes. I guess I was thinking it was just a name based on the appearance. Interesting. Any guesses as to what the ashes come from?

[ET_ET]

Morbier has a layer of ash in the center. From what I understand farmers originally did this when they couldn't get enough milk to make a full wheel of cheese. The bottom layer would be made from the morning milking then topped with a layer of ash to prevent a rind from forming. The top layer would be added after the evening milking.

[Canice]

Susan, there's a wonderful local cheese called Humboldt Fog that fits your description - did you have that when you lived here?