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Pyengana Cheddar

  • Made from pasteurized cow's milk

  • Country of origin: Australia

  • Region: Tasmania

  • Family: Cheddar

  • Type: semi-hard, hard, artisan

  • Texture: creamy, crumbly and smooth

  • Rind: natural

  • Colour: pale yellow

  • Flavour: acidic, full-flavored, herbaceous, savory, spicy

  • Aroma: grassy, herbal

  • Vegetarian: no

  • Producers: Pyengana Dairy Company

John Healey of Pyengana Dairy Company produces a variety of Cheddar cheeses, each different from other in taste, texture and aroma.

Their Mild Cheddar, matured for 4-6 weeks is soft, subtle in texture with a rich and creamy flavour.

The Traditional Cheddar, aged for 3-4 months develops a slight acidity but is still moist and creamy but with a stronger, pronounced flavour.

From 8 month onwards until one year, the cheese matures to a drier consistency. However, at this stage the cheese is coming into its own and developing rich flavours.

Further aged beyond a year, Cheddar has now fully developed to become crumbly and tasty. The Pyengana Cheddar is available in three more ages: 12-15 months, 16-24 months, and 2+ years.

At the age of 3-4 months and at 12+ months, Cheddar produce is infused with seasonal flavourings such as herbs, chilli, garlic, sundried tomatoes, etc.

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