A traditional farmhouse cheese
made of unpasteurised
cow's milk. Aisy Cendre is semi-soft and protected by a natural rind thickly coated in ash
. The cheese is actually matured for one month in a bed of ashes.
The interior cheese is white and chalky with a salty flavour, a little firmer in the outer cheese. The fat content is 50%.
Aisy Cendre is produced by Roland Barthelemy at 51 rue Grenelle, 75003 Paris, France.
research source: cheese.com