Pyengana Cloth-Matured Cheddar
Cheesemaker: Jon Healey
Origin: Pyengana, North East Tasmania
This highly acclaimed and award-winning producer is a family owned business. Pyengana is arguably one of the few surviving traditional cloth bound cheddars left in Australia, with the recipe having been handed down and little altered through the generations. The milk for the cheeses are from their own Friesian herd in northeastern Tasmania.
The cheddar is made using the traditional stirred curd method, which creates its unique texture. Unlike most Australian cheddar ‘s that have a strong buttery character, Pyengana is typified by its dry savoury texture and a full flavour, and long lingering mellow finish.
“George”
Cheesemaker: Jon Healey
Origin: Pyengana, North East Tasmania
A new addition to the Pyengana range. A washed rind made in the tradition of the Reblochon, it is characterised by its distinctive aroma and soft creamy pate. The flavour develops with maturity.