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Pyengana Clothbound Cheddar

Made on the farm on Pyenmairrener country, north-eastern Tasmania, with milk from Holstein cows, this traditional clothbound cheddar has a fine texture and crumbly body, with subtle flavours of herbs & pasture and hints of honey.


Pyengana Clothbound Cheddar is a traditional clothbound cheddar with a fine texture and crumbly body, subtle flavours of herbs & pasture and hints of honey. All of the milk comes from the herd of Holstein cows, which graze on the farm’s lush paddocks. The cows are milked throughout the year, with the herd separated into summer and winter milkers. Pyengana Clothbound Cheddar is available in a number of age profiles; this is their 18-month-old cloth-bound cheddar that has been matured on pine shelves at the dairy where the natural microflora plays a crucial role. The subtle flavours of the north Tasmanian pasture are reflected in the rich colour and complex flavour of the cheese.

A little history about Pyengana

The name 'Pyengana' is thought of by many Australian cheese lovers as the quintessential Aussie cloth-bound cheddar. The word takes its name from a local Aboriginal word (Pyenmairrener) meaning “meeting place of rivers”. Farmer and cheesemaker Jon Healey established Pyengana Dairy Company in 1992, as a way to add value to the family’s dairy farm. Despite some modern innovations – such as pasteurisation of the milk and the robotic milking of the cows – the cheese is still largely done by hand and matured under the cloth.

Goes well with:

Tasmanian cider, Cabernet Sauvignon, Red Bordeaux

Similar cheeses:

Cabot Clothbound Cheddar, Bay of Fires Cheddar 

Printable Cheese Note

Customer Reviews

Based on 1 review
Rebecca Knowles
Divine cheddar

This cheddar was divine! I loved the little crystals that are bitey when eaten.

Pyengana is a truly iconic Australian Clothbound Cheddar and it sounds like you now a firm fan. Cheese crystals are pretty darn cool, aren't they? There's a little explainer in our Guide to Cheese section titled - What are those crunchy bits in my cheese? - if you'd like to read more about them.