Dairy award: Ashgrove Cheese’s fiery flavour now a winner
A NEW creation by Ashgrove Cheese has helped the company win a national innovation award.
Ashgrove’s havarti cheese infused jalapeño chilli has beaten entries from across the country to take out the Dairy Industry Association of Australia’s most innovative product award.
The gong was announced at the association’s recent show in Sydney.
The jalapeño cheese, which also won a gold medal at the competition, is part of a new range being created by the family owned business at its factory at Elizabeth Town in the state’s North.
Ashgrove general manager Richard Bennett said the win was exciting for everyone involved with the company.
“It’s a great achievement because there’s all the great dairy products in Australis entered into these awards,” he said.
“So to be able to go up to Sydney and accept the award was a real credit to the team here.”
Three other cheeses in the Ashgrove range also took home gold medals.
These winners were the bacon-infused havarti, the emporium smoked cheddar and the emporium bush pepper.
Silver awards were also won by Ashgrove’s farmhouse butter, the herb and garlic butter, full cream milk, non homogenised milk, farm light milk and the vintage cheddar, Rubicon red cheese and the traditional feta.
Demand for the company’s cheese is leading to a major factory expansion.
This will gradually increase cheese production from the current 500 tonnes a year to 1500 tonnes.
Mr Bennett said new product ideas were something the company was always working on.
“We have a product development team and they do other things as well, so we meet every couple of weeks to brainstorm and try to take those ideas through to a finished product,” he said.
“The jalapeño cheese is one of those ideas that has been successful.”