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Pyengana Clothbound Cheddar

~ From the most chilled out cows on the planet ~
Quite often you will hear cheesemakers talking about the happiness of their cows to produce the highest quality of milk possible. Many believe this to be the number one factor and Pyengana have taken this concept to the stratosphere! On their amazingly lush property 3 hours north of Hobart and 2 hours east of Launceston, two rivers converge to create the quintessential Tasmanian vista. The serenity of this location carries through into the most relaxed cows in the country. Each cow decides when it will get milked. The cows come and go as they please. After milking, a big contraption, similar to a shoe shiner, gives each cow a back scratch for as long as they like. This results in milk that creates the best cheddar in the country.
PRODUCER:  Pyengana Diary Company
ORIGIN: Pyengana, TAS, Australia
AGEING: 12 months  |  MILK TYPE:  |  STRENGTH: 7/10
• Stout
• Pale Ale
• Cabernet Sauvignon
• Chardonnay
• Chutney
• Muscatels
• Quince Paste

For four generations, the Healey family have been making English-style cheddar from their Pyengana farm. To this day, they still only make cheddar…12 varieties mind you and this one is Australia’s best example of how a cheddar should be. It’s richness of flavour, the butteriness and that earthy smell from the cloth make this a gold. 


Australia is great at making cheese, but nearly all makers shy away from cheddar, and for very good reasons. As a business, it’s easy turn milk into camembert in less than a month and have it sold. Cheddar, on the other hand, is a labour of love, fraught with danger and expense. The maker puts their cheese away in their cave for one to two years in the hope that it will taste great. Sometimes, yes. Sometimes, not so. The risk is high, but when it works, it is a treasure to be shared. Pyengana have nailed it.

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