Ashgrove every day!

Doing a four day trip around Tassie, these Hobart girls were lucky enough to visit Ashgrove and road test the new Tasmanian made Everyday Cheddar. From left, Hayley Oswin, Bec Lucas, Raelene McIntyre and Mandy Vanselow. Photo by Hayley Manning

by Hayley Manning

One of Tasmania’s premier dairy producers, Ashgrove, has released a new, family-friendly Everyday Cheddar range, in two styles, Mild and Milky or Smooth and Tasty.

This is the first everyday cheese block to be made in Tasmania since Fonterra stopped producing Table Cape cheese in 2013.

Richard Bennett, Ashgrove CEO, said unexpected border closures this year highlighted the importance of self-sufficiency and Tasmanians having the option to choose a locally made cheese

Unlike our premium cheeses which are available nationally, the Everyday Cheddar will only be available for purchase in the state’, he said.

Local Four Roses Flour identity, Sandra Atkins, has provided two recipes for children to try.

Sandy’s quick lunch

Nutritious and filling

Ingredients

1 free range egg

1/2 cup grated Ashgrove Everyday Cheddar salt and pepper toast

Method

1 Break the egg into a small bowl, give it a beat with a fork and add the cheese.

2 Microwave for about 1 minute on high. Remove and stir, microwave for about another minute until all set.

3 Turn onto toast, add salt and pepper.

Sandy’s tasty cheese straws

Great for the lunch box, after school or with dips

Ingredients

1 1/2 cups grated Ashgrove Everyday Cheddar

1 tsp salt

1 1/2 cups plain flour

2 tbs water

1/2 cup oats

1/2 cup melted butter

1/2 tsp cayenne pepper

1 free range egg

1/2 tsp baking powder

Method

1 Sift flour, baking powder, salt and cayenne into a large bowl, and then mix in the cheese and oats.

2 Break the egg into a small bowl and mix with the water. Keep up the mixing as you add the melted butter.

3 Pour this liquid mixture into the flour mix and combine.

if too dry.

5 Place the ball onto floured baking paper and press with hands into a rectangle.

6 Roll until 2cms thick, then cut into 3 pieces and slice each piece into 2cm wide straws.

7 Use an egg slice to transfer onto a greased oven tray.

8 Put into a moderate oven for about 15 minutes but check after 10 minutes. The straws should be slightly golden.

9 Remove from oven and cool on a rack.