The Aisy cendré is a French cheese, produced in Burgundy, in the vicinity of the village Aisy-sous-Thil and closely related to the Epoisses. The cheese is made from whole raw cow's milk and is washed in a mixture of brine and Marc de Bourgogne. This is repeated several times during the first dry ripening period (1 month). Then the cheese is placed for 1 month in the ash of burned vine shoots and (waste after pruning the vines) and oak wood (hence cendré = covered with ash).
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