The Ashgrove Story

Ashgrove began with a desire to shape its own future.

As traditional agricultural markets changed through the 1980s, Michael and John Bennett began looking at new ways to shape the future of their familes business and local community.

In 1983, together with their wives Maureen and Connie, they formed the Ashgrove farming partnership.

Michael and John saw an opportunity to take Tasmanian farm milk further — creating finished dairy products, building greater value in Tasmania and developing a business that could support future generations.

That vision would ultimately become Ashgrove.

 

The first vat

Michael and John, with Maureen and Connie, continued investing in the dairy business, including the development of a new rotary dairy in 1990. As their vision for the business grew, so too did their ambition to create greater value from the Tasmanian farm milk they produced.
In 1993, they established the Ashgrove cheese factory at Elizabeth Town, marking the beginning of Ashgrove’s cheesemaking journey.

The founders built the Ashgrove cheese factory with a resourceful, entrepreneurial approach, even incorporating repurposed mining equipment. Their aim was simple: to turn premium Tasmanian milk — from their own farms and local milk — into higher-value dairy products made in Tasmania.

On 29 November 1993, the first vat of Ashgrove cheese was made.

Michael Bennett’s daughter, Jane, became Ashgrove’s first cheesemaker. Before the factory opened, Jane spent two years in England learning the traditional craft of making county-style cheddar cheeses. She brought those skills back to Tasmania, helping establish Ashgrove’s early range of English County-inspired cheeses.

The following year, the factory 'farm-gate' cheese shop opened, giving locals and visitors the opportunity to see where Ashgrove cheese was made and buy it directly from the source.

 

Passing the craft to the next generation

Ashgrove was built not only around Tasmanian milk and traditional cheesemaking, but also around the idea of passing those skills from one generation to the next.

Jane’s early cheesemaking experience helped establish the foundations of Ashgrove’s cheese range. Richard Bennett later undertook formal cheesemaking training before returning to the business in 1999. Those traditional skills — pressing, binding, maturing and understanding how cheese develops over time — continue alongside the knowledge of Ashgrove’s dedicated cheesemaking team today.

Other members of the family have also worked across the factory and wider business over the years, and continue to do so today.

 

Growing beyond cheese

As demand grew, so did Ashgrove.

Ashgrove Cheese Pty Ltd was formally established as a separate dairy manufacturing business from the farming partnership in 2001. In 2008, we began bottling fresh Tasmanian milk and cream, followed by butter production and the founders continued investment in the cheese and milk manufacturing capabilities.  Over the decades that followed, Ashgrove expanded its production, developed new dairy products and took Tasmanian dairy into supermarkets, independent retailers and export markets.

 

In 2017, John Bennett AM was awarded the ABC Rural and Kondinin Group’s Australian Farming Legend of the year 2017 in recognition of his work.  In 2021, the Ashgrove Dairy Door & Visitor Centre opened at Elizabeth Town, creating a new way for visitors to experience Ashgrove and Tasmanian dairy at the place where our products are made.

 

The following year, Dairy Tasmania awarded Ashgrove Cheese and Ashgrove Farm founders Michael Bennett and John Bennett AM the 2022 Tasmanian Dairy Service Award, recognising their extensive contribution to the Tasmanian dairy industry and the lasting impact of their work. Presented only occasionally, the award recognises distinguished service and significant contributions to the growth and development of Tasmania’s dairy industry.  

 

Still evolving

Ashgrove today looks different from the original cheese factory Michael and John established in 1993.

But the idea behind it remains remarkably similar.

Take exceptional Tasmanian milk. Add skill, care and curiosity. Create something of greater value.

More than three decades later, Ashgrove remains family-owned and proudly Tasmanian — continuing to evolve while staying connected to the vision of its founders, the local community and the place where it began.

 

Our timeline

• 1983 – Ashgrove farm partnership formed
• 1990 – Dairy infrastructure commences
• 1992 – Construction of Ashgrove factory begins
• 1993 – First vat of cheese produced
• 1994 – The factory cheese shop opens
• 2001 – Ashgrove cheese company established
• 2008 – Bottling of fresh milk and cream starts
• 2009 – Butter production commences
• 2011 – Cheese packing and milk line expansion
• 2017 – Cheese factory upgrade
• 2018 – Ambient cheese snacks start
• 2019 – Hobart distribution centre opens
• 2021 – Ashgrove Dairy Door and Visitor Centre opens
• 2021 - Ashgrove Milk on Tap™ commences
• 2024 - Ashgrove Eco-Milk™ commences
• 2025 - Launch of Ashgrove Tetra Rex® Milk Cartons

Today

Ashgrove continues to make award-wining Tasmanian milk, cheese, cream, butter and specialty dairy products at Elizabeth Town, sharing the True Taste of Tasmania with customers in Tasmania, across Australia and beyond.

FUN FACT!

The original Ashgrove factory was hand-built by the family from upcycled mining equipment carried over from the North East coast of Tasmania. with