What You Need to Know
Potassium carbonate in wood ash raises surface pH from ~4.8 to ~7.2, inhibiting acidophilic bacteria while allowing Penicillium candidum and Geotrichum candidum to establish. The alkaline layer also draws moisture outward through osmotic gradients.
Critical for developing the characteristic gray rind and creamy underrind transition in bloomy-rind cheeses, while preventing excessive surface acidity.
Key Parameters
Temperature
12°C
8°C - 15°C
Time
72 hours
48 hours - 7 days
Equipment
Beechwood ash sieve (80 mesh)Cheese harp for even applicationCedar aging shelves
Steps
- 1.
Morbier (Franche-Comté): Creates distinctive gray-blue rind and separates morning/evening milk layers
- 2.
Selles-sur-Cher (Loire Valley): Enables Geotrichum dominance for wrinkled rind development
The Science
Primary Reaction
Acid-base neutralization (K2CO3 + 2H+ → 2K+ + H2O + CO2)