Milk fat is a major contributor to cheese flavour and texture. Traditionally cheeses made from reduced fat milk have little flavour and brick like textures. Modern reduced fat cheeses often contain additives to improve the texture of the cheese.
The
Ashgrove Reduced Fat cheese has been carefully developed to provide good
cheese flavour and an acceptable texture using traditional cheese making
techniques. The maximum fat content of the Ashgrove Reduced Fat cheese
is 21%.
This cheese is only produced from the early lactation spring milk to ensure a good texture develops in the cheese. As a result it is often sold mild in the early summer and has a much stronger flavour profile in winter.
The cheese has a higher moisture content that Cheddar which helps to retain the body and texture in the cheese. It also has a higher acidity, which enables the rapid development of flavour in the cheese. The removal of some of the fat reduces the capacity of this cheese to melt well so it is not recommended as a cooking cheese.
Ashgrove Reduced Fat cheese is the perfect choice for people who need
to watch their diet, but are looking for good flavour and texture in their
cheese.