A superb goat’s milk cheese from the Berry region of France. It is strong and creamy with a wonderful aftertaste, and is lightly dusted with salted charcoal.
Ashing goat’s cheese is a practice with a long history. It was originally done to protect the curds from pests and keep them clean, but the benefits it gave to the surface moulds of the cheese – and subsequently to the flavour – has meant that the practice continues in many cheeses. The ash reduces the acidity on the surface of the cheese, which allows the white blooms to develop quicker, adding salt to the ash reduces the moisture of the cheese surface – preventing harmful bacteria from developing.
Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any of our Mellis products, please contact us on 0131 661 9955 or email firstname.lastname@example.org. For all other branded products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Mellis Cheese Limited nor without due acknowledgement.