| Region | Milk | Type |
|
Bourgogne |
Cow |
Hard, uncooked, unpressed |
| Fat | Grade | Affinage |
| 50% | - | 1 month |
About Aisy Cendré: Aisy Cendré was created by the same people who saved the Epoisses cheese from oblivion after World War Two: Fromagerie Berthaut. They discovered that a cheese burried in ashes had a different flavor.
Aisy Cendré making: Usually, a young Epoisses cheese is sued. The cheese is salted and washed with Marc de Bourgogne. The cheese is then burried in oak ashes for one month. The result is the Aisy Cendré.
Tasting Aisy Cendré: The center of the Aisy Cendré cheese is white and almost unripe. The strong and the taste are quite strong. Aisy Cendré has a flavor of hazelnut and walnut.
Tasting advices: On the cheeseboard
