A thick disc of semisoft cheese made with cow's milk. It is a rind-washed cheese, the rind being washed with eau-de-vie and brine and the cheese then being burried in ashes of vines for a month. It is made in dairies in Montbard, north west of Dijon in Burgundy. This cheese is eaten all year round and is made with raw, whole milk, having 45-50% fat (dry). The curds are uncooked and unpressed. It may be found in the following dimensions:10 cm ( 4") diameter x 3 cm (1" ) deep, weighing 200-450 g kg (7 oz - 1 lb). Affinage is usually 1 month. It has a strong flavour.

A cow's milk cheese from Lorraine, ripened in ashes.

A soft cow's milk cheese from Aisy.

An ash-coated disc of cow's milk cheese made from skimmed milk made in daires in Les Riceys in Aube in Champagne-Ardenne. It is at its best from July to November.

An ash-coated cheese made from cow's milk on farms in the vicinity of Rocroi in Ardennes.

A low fat cow's milk cheese typically produced on farms in the Île-de-France.

An ash-coated disc of cow's milk cheese made from skimmed milk made in daired in Les Riceys. It is at its best from July to November.

Soft cow's milk cheeses made on farms in Orléanais.

Ashtray

"Cinderella." As you might expect, this describes food baked in ashes. It can also apply to small birds that have been spatchcocked and that are then grilled over a flame, often served with truffle sauce.