Contemporary dining is becoming as much about the flavour journey as it is about the gastronomic destination, and according Ashgrove Communication Manager Anne Bennett, Ashgrove's Dairy Door is an appetising adventure.
"We believe food embodies provenance and cultural identity, offering visitors to our home (locals and tourists alike) a lasting memory and an authentic pasture-to-plate experience" she said.
"Our food focus is simple, telling a fresh story about milk and our family relationship to growing and producing food and who we are today."
Unsurprisingly, the fare is dairy-driven and vegetable-focused.
"The menu features milk, cheese, cream and butter, connecting to childhood memories that include fresh milk with cream on top and relating closely to who we are as farmers and what we know," Ms Bennett said.
Echoes of that cropping heritage infuse the menu through the green pea guacamole, lemon poppy seed gelato and potato cream salad.
Ultimately, however when it comes to Ashgrove eats, dairy reigns supreme in a sometimes-nostalgic, utterly indulgent celebration (think truffle fondue) of all things cheese, created and curated by chef Spyder-jeb Alex Drew, whose experience is as diverse as Ashgrove's fromage-scape.
"Every one of our beautifully tasty dishes contains and showcases at least one of our delicious range of cheeses," he said.
"Dairy is not the accompanying side here, it's the main course."
Even the humble toastie has been elevated to another level.
"I'm pretty confident in saying you will not find our cauliflower and smoked cheddar toastie anywhere."
"The bread is made of cauliflower, parmesan and eggs. Once baked it's filled with Ashgrove's own smoked cheddar. The cheese ooze on this one is picture perfect and it's keto-friendly and gluten-free."
But it's Ashgrove's signature cheese sauce, that Drew believes, takes the (cheese) cake, because of its flavour and its versatility.
"Havarti, Cheddar and Lancashire cheeses are combined with Ashgrove's farmhouse butter and full cream milk to make a silky, cheesy sauce used in our croque monsieur, our mac and cheese and our nachos, where you get a jug of extra cheese sauce to pour over.
"But the only way to discover our best dish is to experience Ashgrove's Dairy Door for yourselves."
The realm of dairy delight, Ashgrove's Dairy Door, is open Wednesday to Sunday 7am to 5.30pm for breakfast, lunch, tastings and more.