Activated carbon / cheese ash 100g

Activated Carbon / Cheese Ash ARTISER is often used in the production of mold-ripened cheeses to coat the surface or to layer the curd in semi-hard cheeses such as Morbier.

Content: 100g

It can be used for directly coating/sprinkling the surface of the cheese or for preparing salt with added carbon. To prepare carbon-added salt, use 6-7g of carbon per 100g of salt, and after thorough mixing, use this salt for dry salting the cheese.

The carbon very quickly deacidifies the surface, allowing Penicillium Candidum or Geotrichum Candidum mold, which has been previously added to the milk, to colonize the cheese more quickly, preventing the development of unwanted molds.

Our carbon is in powdered form, which almost eliminates the risk of "crunching" carbon while eating the cheese, provided it is used in reasonable amounts.

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