Cheese has formed a staple diet for people from a range of cultures for thousands of years. Cheese is a very versatile food that can be used in a range of ways.
The hard and semi hard cheeses produced at Ashgrove are all suitable for use as table cheese, snack cheese and as melting cheese in cooking.
When deciding which cheese to use consideration must be given to taste preferences of the people who will consume the cheese. The flavour and texture of a cheese will determine the suitability for each use. Using cheeses of differing colours and textures provides variety and contrast.
When cooking with cheese it is best to use stronger flavoured cheeses so that a good cheese flavour can be tasted. Some cheeses are better for grilling and melting than others.
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VARIETY
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CHEESE BOARD
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PARTY PLATTER
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MELTING
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| Bush Pepper | Adds flavour and colour | Adds flavour and colour | Excellent melting cheese, adds flavour |
| Cheddar | Excellent - Vintage or Cloth Matured are best | Excellent slicing/cubing cheese. Mature best | Good melting cheese |
| Cheshire | Adds sharp acid taste | Can be crumbly | Excellent melting cheese |
| Double Gloucester | Adds colour | Adds colour, excellent for slicing/cubing | Good melting cheese, adds colour |
| Exotic Selection | Add flavour and colour | Excellent for nibbling | Good melting cheese, add flavour and colour |
| Farmhouse | Adds good cheese flavour from mild cheese | Excellent slicing/cubing cheese | Excellent melting cheese |
| Fetta | Can be used | Marinated Fetta good for antipasto | Good for cooking rather than grilling |
| Lancashire | Excellent - Tasty best | Creamy most suitable. Tasty may be too crumbly | Excellent melting cheese |
| Reduced Fat | Good addition for the weight conscious | Good addition for the weight conscious | Suitable for cooking but not good for grilling |
| Rubicon Red | Adds colour | Excellent slicing/cubing cheese, adds colour | Good melting cheese, adds colour |
| Wensleydale | Adds acid taste | Can be crumbly | Excellent melting cheese |