As promised some pictures and an update of the heavy coated ash cheeses. As a result of the ash the rind is very thin. My guess is this due to the high alkalinity of the ash. Only after a few days in the cave the paste broke through the rind and started to ooze out of the cheeses. I was amazed, even more so by the taste of the paste which was sweet, most likely also due to the high alkaline property of the ash. One drawback of the ash is the grittiness. I just took some ash from our wood stove. Some bites are like eating cheese with sand.