Aisy Cendre cheese takes its name from the geographical area from which it originates; Aisy-Sur-Armançon, and from the way in which it is matured; it is left to mature under the ash of vine shoots (cendre is the French word for ash.)
Made with milk from the ‘Pie Rouge’ breed of cow from the east, traditionally the Aisy Cendre was made when the production of milk was most intense or the price rose, to serve the agricultural workers at the time of harvest
This cheese is cylindrical or truncated and is quite thick, with a diameter of 10 to 12 cm and a thickness of 3 to 4 cm, for a weight of between 250 and 450g/
The maturing process lasts quite a while and takes place between the months of May and September.
Exterior appearance of the Aisy Cendre cheese: well defined shape
Odour of the Aisy Cendre cheese: weak exterior odour, very strong interior odour
Texture of the Aisy Cendre cheese: very firm
Taste of the Aisy Cendre cheese: powerful flavour