Hi-tech twist puts the pop in cheese

FOOD vendors at this year’s Taste of Tasmania have been challenged to come up with something new — and Ashgrove Cheese is offering a blast.

The North-West farm has taken dairy to the 21st century with its launch of dehydrated and popped cheese.

The snacks, called AmazeBalls, are the result of an on-farm popping process made possible after Ashgrove secured the Australian licence for the technology from its Canadian creators.

Today will be the Australian launch of the crunchy snack, made of 100 per cent cheese.

Ashgrove Cheese marketing and events manager Anne Bennett said the crunchy cheese would be sold more widely through IGA grocers after the launch at the Taste.

“The cheese has been tumble dried to take the moisture out, but all the flavour and nutrients are still there,” she said.

Ms Bennett said the company was always trying to innovate, with some of the results on display at its stall.

Offerings include Ashgrove cheese and apple cider fondue, cheese curd balls, mozzarella sticks and parmesan scallops.

“This year we are showcasing ways to cook and use cheese in ways we have never explored before,” Ms Bennett said

Organisers of this year’s revamped Taste of Tasmania asked the festival’s vendors to not only be creative, but reintroduce budget $4 to $6 tasting plates. The popped cheese balls cost $6 for a cone.

This year’s festival has a greater emphasis on food, with more food than beverage vendors among the 76 stallholders.