Pinterest • The world’s catalogue of ideas

My own Tasmania Taste plate. There is some Tasmanian Heritage Brie, quince paste, Ashgrove Blue and basil dip. Yum. All served on the Huon Pine cheese board my dad made.

Saved by

Cradle to Coast

Wild Wasabi cheese from Ashgrove, great with sushi or melted into mashed potato

Pinned from

ashgrovecheese.com.au

Cheddaring is a process unique to making traditional Cheddar cheese. Cheddaring involves turning and stacking the curd every 5 to 15 mins over a period of an hour. Each time the cheese is turned the stack gets higher. Ashgrove is one of only two cheese manufacturers in Australia using traditional cheddaring techniques.

Pinned from

ashgrovecheese.com.au

Once the vat is full an enzyme known as rennet is added to the milk to coagulate (set) it. All cheese produced at Ashgrove is made using non-animal rennet. Once the vat is full an enzyme known as rennet is added to the milk to coagulate (set) it. All cheese produced at Ashgrove is made using non-animal rennet. VEGETARIAN friendly! <3

Pinned from

ashgrovecheese.com.au

Pinned from

ashgrovecheese.com.au

The cheese making process beings with the production of high quality milk. At Ashgrove we use milk produced from our own dairy herd. This means we know the quality of raw milk entering the factory.

Pinned from

ashgrovecheese.com.au

Ashgrove Cheese focuses on innovative cheese flavours that have a local Tasmanian connection. If you have any great ideas for a flavour of cheese we would love to hear from you. www.mapoftasietours.com.au

Pinned from

mrsdsfoodadventure.com.au

Saved by

Cradle to Coast