Our creaming process begins when fresh full cream milk is delivered from the dairy to the factory. The milk is then placed into a special separator. The separator allows the natural cream to be channeled away from the milk. Once the cream has been separated, we are left with natural skim milk ready for bottling, our pure cream ready for churning into butter, turning into creme fraiche and bottling ready for market.
Ashgrove Tasmanian Farm Cream
Our cream is natural, nothing is added including artificial thickeners or gelatins. This makes our cream perfect for whipping, pouring and cooking.
Ashgrove Tasmanian Farm Crème Fraiche
Our creme fraiche is made by inoculating fresh natural cream with a special blend of cultures. This process slightly sours the cream giving it a thick texture and a distinctive soured and slightly tangy flavour that is ideal for spooning or cooking.
Our creme fraiche can be used for either sweet or savoury dishes spooning over fresh berries, alongside a sticky caramel pudding or topped with Tasmanian salmon roe or smoked salmon.
Crème fraiche will not curdle when heated and can be stirred or dollop through fresh pasta, finish a risotto, enrich a stew and perfect for tacos.