And no, I’m not talking about Ashley Tucker (besides, she’s high yella 😉 –
No, I’m referring to Black Vegetable Ash, and this is what I like about it
1. You can see it as you apply it to the surface of the cheese – (so you get better coverage).
2. And so the cheeses probably get a little more even salt because of this (the ash is mixed with salt and mold spores so all three are applied together).
3. It "de acidifies” the surface of the cheese – promoting rapid good mold development (the p. candi & p. roq) while hindering the bad ol’ mucor (always a plus).
4. It lends a “rustico” appearance to the finished cheese – obscuring any blemishes that might otherwise stand out on a white white cheese.
So for now i’m a fan.