Aisy Cendré


A thick disc of semisoft cheese made with cow's milk. The rind ia washed with eau-de-vie and brine and the cheese then being buried 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.

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