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

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