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specialty is helping you create delicious experiences.
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Ashed Cheese

From classics like French Morbier and Selles Sur Cher to American originals like the Wabash Cannonball, ashed cheeses are an essential element to the well-stocked cheese case! Appreciated by chefs and food stylists the world over for their high-contrast visual appeal, these ashed cheeses are not only beautiful but delicious as well! If you prefer a delicate line of ash running through the center of your cheese, try the delectable Humboldt Fog from California or the French Morbier. If a creamy white interior with a contrasting dark rind seems more appealing, look to our other options like Valencay or Spanish Monte Enebro. Whatever look or flavor you’re after we have you covered with our ever-expanding selection of delectable ashed cheeses!
1 - 11 of 11 products:
Humboldt Fog, Petite
from United States by Cypress Grove
 
Valencay Affine - AOC
from France by Jacquin
 
Humboldt Fog - Aged Goat Milk Cheese
from United States by Cypress Grove
 
Sofia Ashed Goat Cheese
from United States by Capriole
 
Wabash Cannonball Ashed Goat Cheese
from United States by Capriole
 
Monte Enebro
from Spain by Queserias del Tietar
 
Ashbrook
from United States by Spring Brook Farms
 
This product is currently out of stock. Request a Back In Stock Notification.
Valencay Frais Cendre - AOC
from France by Jacquin
 
This product is currently out of stock. Request a Back In Stock Notification.
Jeune Autize Goat Morbier
from France by Rodolphe Le Meunier
 
This product is currently out of stock. Request a Back In Stock Notification.
Selles Sur Cher
from France by Jacquin
 
This product is currently out of stock. Request a Back In Stock Notification.
Bouche de Chevre - Ashed Fresh Goat Cheese
from France by Jacquin
 
This product is currently out of stock. Request a Back In Stock Notification.
Often mistaken for mold by the inexperienced eye, ash is a vital element in the preservation of these cheeses. Made from charred vegetable matter, ash was first used in the Loire Valley by cheesemakers to protect their cheese from various insects and contaminants as it sat overnight. The cheese was created in two phases, throughout a 24 hour period. The curds for daily cheese-making were created twice daily, immediately following milking. To protect that evening’s curds, ash was used to cover its surface. The next morning the ash was covered with fresh curds to finish the cheese, this left the signature line of dark ash running through the middle. Since then cheesemakers have discovered that ash is more than a covering, and in fact, neutralizes the naturally acidic surface of cheeses and allows beneficial molds to grow and flourish faster. It also helps soften flavors and can help cheesemakers hit the perfect balance when it comes to taste. Generally associated with goat cheese, today’s cheesemakers are ashing all manner of cheeses both inside and out. So whether it’s used on the exterior, or to create a striking line through the middle, these two-toned beauties always make for a wonderful presentation!
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