Cheddar for locals only
TASMANIANS can take advantage of closed borders by exclusively getting their hands on a new cheese released by one of the state’s top producers.
The North-West Tasmanian paddock-to-plate cheese and milk brand Ashgrove is well known for its innovative products, which include flavours such as wild wasabi, pickled onion and chive and bush pepper cheeses.
Its new cheddar cheese is the first locally produced everyday cheese since Fonterra stopped production of Table Cape cheese in 2013.
Ashgrove chief executive officer Richard Bennett said giving Tasmanians the option to choose local was the driving force behind the new product.
“Unlike our premium cheeses, which are available nationally, the everyday cheddar will only be available for purchase within the state,” he said.
“While this cheese has been the pipeline since before in
COVID, the pandemic has certainly highlighted the need for places like Tasmania to be self-sufficient and it’s great to be able to add to this by offering a locally produced staple item. It’s also been wonderful to see the desire of Tasmanians to support locally made products and local businesses throughout this difficult period.”
Established in 1983, the family-run business employs more than 100 locals across the Ashgrove farms and production factory at Elizabeth Town.
Mr Bennett said the company had also invested in a new packing facility last year.
“Before this investment, we had one 6000-litre cheese vat,” he said.
“Now, we are running two 17,000-litre vats, which is a tremendous expansion.
“We’re immensely proud of this growth, and have some more exciting plans in the pipeline, including the planned opening of our factory door upgrade later this year.”
jessica.howard@news.com.au