Origin: Pyengana, Tasmania
Age: 12 - 18 months
Pyengana’s mature cheddar is at first bite smooth, then rich and complex with a lingering creamy, dusty aftertaste. This cheese has been perfected over more than 100 years at Pyengana – John Healey who is cheesemaker there now uses his grandfather’s method from the early 1900s, and his slow and steady traditional cheesemaking pays off. These cheeses are clothbound and naturally matured on wood in humidified rooms. 12 months later the cheddar will have a fine, open texture and complex flavour with little to no tang and undertones of honey and grassiness.