Ashgrove Farm Cheese Factory specialise in the production of hard English styles of cheese.

Ashgrove Farm Cheese Factory is a unique Tasmanian company producing boutique handmade cheese. They specialise in the production of hard English styles of cheese, but have recently extended the range to include a selection of exotic flavoured cheeses, utilising locally grown flavouring components.

The Ashgrove Farm cheese factory was established by the Bennett families in 1993 to value add to milk they were producing on their dairy farm. Today, Ashgrove has grown to be recognised as one of Australia's leading Farmhouse cheese producers. Traditional recipes and techniques are used in open cheese making vats to produce hand made cheeses of superior flavour and texture.

Each person has a unique taste palate, which ensures that not all people like the same flavours. Ashgrove Cheese aims to provide a taste and flavour profile in the cheese range to meet the desires of most people.

The range of cheeses produced at Ashgrove Farm cheese factory can be broken down into four main categories:

Traditional Cloth Matured,

English,

Exotic Selection and

Fetta.

The full range of Ashgrove varieties is available for tasting and purchase in the shop. A range of shapes and sizes are available along with gift boxes and baskets.

To compliment the Ashgrove range a number of other Tasmanian hand made cheeses are also sold:

Swiss style cheeses from Heidi Farm Cheese at Exton. The range includes the award winning Gruyere, Raclette and Tilsit.

White mould, washed rind and blue cheeses from Lactos at Burnie. The range includes Camembert, Brie, Red Square, True Blue and Deep Blue.

Goat cheese from Tasmanian Highland Cheese at Bothwell. The range includes Farmhouse Chevre Logs, small Chevrets and Marinated Chevrets.

All the cheeses produced at Ashgrove are either hard or semi hard cheese. This means that they are slow to mature and develop flavour. It also means that they have excellent keeping qualities and are very versatile in use.

The cheese is vacuum-sealed in bags to maintain freshness. Unopened packs will keep for up to 6 months under refrigeration. Once the pack is opened the cheese is exposed to air. Wrap opened cheese packs tightly in cling film. This will prevent the cheese from drying out and limits the capacity for mould to grow on the surface of the cheese.

Always store cheese in a sealed container in the fridge. This will reduce the exposure to mould spores as fruit and vegetables are moved in and out of the refrigerator.

Traditional cheese making techniques and recipes are used to produce the Ashgrove Cheese range. The cheese is all produced by hand in open vats.

Have a look at our holiday to Tasmania where we have a tour through Ashgrove Farm Cheese Factory.

Ashgrove Cheese

Some cheese we will taste at Ashgrove Farm Cheese Factory