MouCo Ashley

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True flavor is never rushed—it’s carefully cultivated.

— Birgit & Robert, Founders of MouCo Cheese

🖤 MouCo Ashley – Bold Looks, Gentle Heart

Some cheeses show off.

Ashley doesn’t have to.

It draws you in with contrast—dark against light, clean lines against soft edges. The kind of cheese you notice before you even know what you’re looking for.

But that’s just the beginning.

Ashley starts with a bright, tangy core. Over time, it softens into something lush and buttery, with mellow sweetness and gentle earthiness tucked inside every bite. It’s a cheese that takes its time. That doesn’t rush to impress you, but leaves you thinking about it long after the board is cleared.

It wasn’t easy to make. And it wasn’t quick.

But the best stories never are.

🖤 MouCo Ashley®

Ash-coated and soft-ripened, Ashley is all about contrast. The dark exterior, the soft white bloom, the way it starts tart and firm—then slowly melts into smooth, buttery, slightly sweet earthiness.

It’s complex, but calm. Striking on a board, yet totally at ease with anything you throw at it. Wine, fruit, crusty bread, a spoon? Ashley’s got it covered.

Big drama on the outside. Balanced, layered deliciousness within.
Built to impress—without trying too hard.

MouCo Ashley

Don’t let [the ash] scare you because this cheese is soft and mildly sweet, which is why when paired with a Brut Rosé [it] makes for a stunning combination.

MouCo Ashley

This cheese can be distinguished by its dark colored rind. The reason for the color is it’s covered in a thin layer of vegetable ash (which is edible!). This is a very tart cheese that grows more complex with age. The texture is smooth and creamy. I enjoy [it] with olives and crackers.

The Story Behind the Wheel

MouCo Ashley cheese with its dark ash-dusted rind and creamy center, shown against a bold blue background.

🖤 When ash changed everything...

“Sometimes the best flavor comes from getting out of the way.” – RP

We first made Ashley in 2012—partly because we loved the idea of that striking contrast on the plate. But it didn’t fully come together until we understood what the ash could actually do.

By raising the surface pH, we weren’t trying to control fermentation more tightly — we were making room for it to open up. That shift let us play within the fermentation, fostering flavor profiles we’d explored before but couldn’t fully express until now.

Ashley became a turning point. It reminded us that good fermentation isn’t always about complexity for its own sake. Sometimes it’s about creating the right conditions — and then stepping back.

🧀 Ash-Ripened, Soft-Ripened
⚫ Striking Dark Rind, Creamy Center
🐄 100% Local Cow’s Milk
🧼 No Additives or Preservatives

Learn How We Make It →

MouCo Ashley® – A Flavor Journey

Discover how texture, flavor, and aroma deepen as the cheese ripens

🟢 Structured and Striking

(0–3 weeks) Ashley begins with a firm center and a clean, cultured tang. The texture is stable and dense, offering a bright, refreshing bite. Even in its youngest stage, there’s a quiet balance to the flavor.

🟡 Creamy and Mellow

(3–7 weeks) As Ashley matures, the paste relaxes and the flavors round out. The tang softens into buttery richness, with mild earthiness and the first hints of sweetness. The texture stays table-ready—smooth, not runny—while gaining depth.

🟠 Refined and Expressive