Pyengana Cheddar

CHARACTERISTICS

Healey’s Pyengana Cheddar is a traditional clothbound cheddar with a fine texture and crumbly body, subtle flavours of herbs & pasture and hints of honey. The name “Pyengana” is thought of by many Australian cheeselovers as the quintessential Aussie cloth-bound cheddar. All of the milk comes from the herd of Holstein cows, which graze on the farm’s lush paddocks, and which is reflected in the rich colour and complex flavor of the cheese. The cows are milked throughout the year, with the herd separated into summer and winter milkers. Pyengana Cheddar is available in a number of age profiles; this is their 18 month old cloth-bound cheddar.

A little history

The word Pyengana takes its name from a local Aboriginal word 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 by hand and matured under cloth.

Goes well with:

Tasmanian cider, Cabernet Sauvignon, Red Bordeaux

Similar cheeses:

Cabot Clothbound, Montgomerys’ Cheddar

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Cheese Details
  • Cheese Type: Cheddars & Territorials
  • Country: Australia
  • Milk Type: Cow
  • Pasteurisation: Pasteurised
  • Rennet Type: Animal Based
  • Classification: Farmhouse

Printable Cheese Note

$27.25

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