This is Australia’s oldest specialist cheese and is still made on the farm in North-eastern Tasmania. Apart from pasteurisation of the milk, this cheese is made according to traditional handmade techniques that date back to the turn of the century, by fourth generation cheesemaker John Healey.
The curds are formed using a technique known as ‘stirred curd’ and after hooping, the rounds are clothbound and pressed on an antique Victorian bed press. The result is a fine textured, crumbly body, with subtle flavours of pasture and a lingering nuttiness.
Pyengana Dairy matures their cheeses and encourages the symbiotic relationship of the surface moulds and cultures. The result is a fine textured, crumbly body, with subtle flavours of pasture and a lingering nuttiness.
