It’s easy, being cheesy – The Telegram

It’s easy, being cheesy – The Telegram

It's easy, being cheesy
The Telegram
It started about five years ago when a few chefs started using ashes from burned food, wood or hay on, in or to cook certain food. “Now everything has ash on it,” Klahsen says. In cheesemaking, ash is used to form a natural protective coating and add a

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