10 grams of fully edible vegetable cheese ash with 20% cheese salt for making cheeses that calls for ash.
Cheesemakers can utilize edible ash for a variety of purposes. When mixed with non-iodized salt, this Edible Vegetable Ash works to neutralize the pH on the rind of the cheese. Vegetable ash also lengthens the time your cheese can age while protecting the rind from excessive mold growth, which is helpful when making rich, creamy cheeses with soft, bloomy rinds, such as camembert or brie. When making hard cheeses, it can be sprinkled between layers to create an aesthetically pleasing layer of ash.