Our French Ash neutralizes the surface acid and prepares a sweeter surface, especially for goat cheese and other high acid lactic cheeses. Moulds such as P. candidum will grow best at lower acid levels (higher pH) than is typical in a final fresh cheese such as many goat cheeses.
The ash covered surface will usually allow the final mould surface to develop quicker and more completely.
French Ash is best mixed with cheese salt at a ratio of 1:5 (one part ash to five parts salt) and sprinkled over the cheese after removing from the mould/hoops. This prepares the surface for mould growth.