Product Profile:
| Name |
Ashgrove Traditional Cloth Matured Cheddar |
| Code |
ASHC |
| Producer |
Ashgrove Cheese |
| Origin |
Elizabeth Town, Tasmania |
| Milk Stock |
Pasteurised cow's milk |
| Rennet Type |
FP Chymosin (non-animal) |
| Average Fat Content |
33% |
| Format |
large wheel |
| Size |
4kg approx. (random weight) |
| Minimum Order |
1/4 wheel (1kg approx) |
| Qty Per Box |
Single wheel per box |
Description:
Ashgrove Cheese was established in 1993 by the Bennet family to value add to the milk being produced on their farm in the picturesque countryside of Elizabeth Town in central Northern Tasmania. Today that operation has expanded to milk over 900 Friesian dairy cows on two dairy farms, supplying milk both to Ashgrove Cheese and Fonterra.
This artisan cloth matured cheddar is matured for a minimum of 15 months, and is made using traditional cheddaring techniques. Cheese made in this way usually has a distinctive crumbly structure and Ashgrove Traditional Clothbound Cheddar is no exception. It is slightly dry and flaky with a nutty, salty and somewhat spicy flavour profile. Each cheese is wrapped in traditional cheese cloth and the surface is rubbed and turned weekly during affinage, developing the cheeses natural rustic looking rind and musty-earthy aroma.
|
NUTRITIONAL INFORMATION
|
| servings per pack: 230 approx, serving size: 20g |
| |
per serve |
per 100g |
| Energy |
337kj |
1685kj |
| Protein |
5.1g |
25.5g |
| Fat, Total |
6.6g |
33.0g |
| - Saturated |
4.3g |
21.5g |
| Carbohydrates |
<0.1g |
<0.5g |
| - Sugars |
<0.1g |
<0.5g |
| Sodium |
131mg |
655mg |
| Ingredients: Cow's Milk, Rennet (non-animal), Culture, Salt |
Information for this profile sourced from AOAP staff & Ashgrove Cheese www.ashgrovecheese.com.au