Aisy Cendre
Aisy cendré is a French cow's milk cheese made in Époisses, in Burgundy. Its washed rind is scrubbed for two weeks and then rolled in wood ash, which leaves a greyish coat, a slightly smoked aroma and a paste usually eaten while still firm.
Pierre-Yves Beaudouin / Wikimedia Commons
Key Facts
| Country of Origin | France |
| Specific Origin | Burgundy |
| Milk Type | Cow's milk |
| Milk Treatment | Pasteurized |
| Fat Content | 50% |
| Rind | Washed |
| Texture | Semi-soft, smear-ripened |
| Flavor | Full-flavored, herbaceous, salty, smokey |
| Aroma | Earthy, nutty, smokey |
| Colors | White |
| Forms | Discs of about 230 g, 110 mm wide and 35 mm high |
| Age | 2 weeks |
| Alternative Spellings | Aisy cendré |
| Also Known As | Cendre d'Aisy, Ashen Aisy |
What is Aisy Cendre Cheese?
Aisy cendré takes its name from Aisy-sous-Thil, a town nearby. It is made by a company in Époisses, in Bourgogne, the French region known in English as Burgundy. Production ran to 7 tonnes in 1991.
The cheese is made from cow milk. Its rind is washed, and for two weeks the maker refines it by scrubbing that rind, then rolls the cheese in wood ash. The ash is what gives the outside its greyish color.
Each cheese weighs around 230 grams and measures 110 mm across by 35 mm high, and it contains at least 50% fat. The paste has a slightly smoked aroma. It ripens toward a soft texture, but it is usually eaten while still firm.
Because it is made in Époisses, it benefits from the reputation of the town's cheesemaking, even though the way it is prepared differs greatly from the other cheeses found there.
How Does Aisy Cendre Cheese Compare?
The most relevant cheeses to compare Aisy Cendre against.
