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Cheesemakers and/or mongers: Tell me about edible ash

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Cheesemakers and/or mongers: Tell me about edible ash

nns | Jan 12, 2008 02:26 PM

I am at the very beginning of the cheesemaking learning curve, and have just made my first batch of chevre. My obscure question for you Chowhounders is: What kind of ash is used in making ash-covered or ash-lined cheeses (i.e., Humbolt Fog, Bonne Bouche, etc.)? Is it incredibly foolish of me to think I could just use ash from the seasoned hardwoods I use in my wood-burning stove? Any information would be much appreciated.

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