Aisy Cendré
The Aisy Cendré is a French, strong-flavored cow raw milk soft cheese with an ash layer from the Burgundy region . The name describes the maturation and refinement method by burying a young cheese in ashes. Different types of Burgundy cheese can be the basis .
The cheese is made year-round in Artisanal production, the cheese wheel is shaped without heating and not pressed, the rind is washed. By burying the loaf in ashes for a month, the Aisy Cendré gets its black-gray bark covered with a layer of ash. The laterally outwardly curved cylindrical loaf with a diameter of 10 cm and a height of 3.5 cm has a soft, harder dough towards the center. After ripening, the loaf weighs between 200 and 250 grams with a fat content of 50%.
Individual evidence
- ↑ Kazuko Masui, Tomoko Yamada: French cheese . Edited by Randolph Hodgson, Wilhelm Heyne Verlag , Munich 1997, ISBN 3-453-12886-9 .