Tasmania's native 'pepper' (Tasmannia lanceolata) is an attractive shrub up to 5 metres high with dark green leaves and distinctive crimson young stems. It inhabits cool wet habitats from sea level to alpine regions in Tasmania. The plant is dioecious (separate male and female) and bears black fruit, the size of a pea, containing numerous small seeds.
It is a member of the family Winteraceae, one of the group of plants associated with the ancient Gondwanan supercontinent, and members of the family are found on New Caledonia, New Zealand, the Solomon Islands, parts of Indonesia, and from southern Mexico to Cape Horn and the Juan Fernandez group. Tasmannia lanceolata is found growing in wet schlerophyll forest to alpine heath areas of South East NSW, Victoria and Tasmania.
The leathery leaves of Tasmannia lanceolata contain a hot tasting compound (polygodial) which, together with many of the aromatic compounds common in other essential oil bearing plants, results in an unusual fragrant, spicy taste and a 'bushy' rainforest feel.
Sourcing Tasmanian Native Pepper for Cheese
The idea of using Tasmanian Native Pepper to flavour cheese originated back in the first year of cheese production at Ashgrove in 1994. Working in partnership with Chris Read of Diemen Pepper, Jane Bennett began experimenting with both the berries and leaf of the native pepper before settling on a combination of the two for the Bush Pepper cheese.
Diemen Pepper is the sole supplier of food grade quality Tasmannia lanceolata to Ashgrove Cheese. It is a Tasmanian operation which bases most of its production on leasehold stands in areas of high altitude and rainfall in the North West and North East of Tasmania - the Pepper's preferred habitat. Sites are carefully managed to ensure no damage to the trees occurs during the sustainable harvesting procedures. They have an extended network of landholders and licenced collectors who gather fruit during the autumn and winter, and are able to guarantee supply of fruit each year (fruit yield is very variable from year to year and between districts).
Diemen Pepper is presently establishing plantations using selected plant material, with the long term aim of introducing mechanised pruning and harvest systems, to ensure that the initiative for development of this exciting new food product remains within Australia.
Ashgrove Bush Pepper cheese is a truly Tasmanian creation combining the traditional skills of cheese making with an innovative use of a native sustainably grown and harvested plant product.
The flavour of the Bush Pepper cheese is spicy rather than peppery with a distinct aroma of the native forest. It is an excellent melting cheese ideal for crumbling into hearty winter soups or melting over steak.
Ashgrove Bush Pepper cheese was named Champion Flavoured Cheese of the 1996, 2000 and 2001 Royal Perth Show.