Pyengana Clothbound Cheddar: Australia’s Oldest Cheese

Cheese Atlas — Wed, 08 Sep 2021 05:04:56 +0000

Handmade clothbound Cheddars

Pyengana Clothbound Cheddar is a pressed uncooked cheese made by Pyengana Dairy in the North East of Tasmania.

Established by Jon Healey in 1992, the dairy specialises in handmade clothbound Cheddar. Until now, Pyengana Dairy uses a traditional cheddaring method that has been passed down by three generations of Healey’s. Effectively, this makes their Cheddar the oldest specialty cheese in Australia.

Rich and creamy milk

Without a doubt, the area’s celebrated cheeses owe their unique flavour to the high quality local milk. The predominately grass fed cows produce a rich, creamy milk that is perfect for cheesemaking.

A proud Tasmania heritage

Actually, the heritage of making farmhouse cheese in the Pyengana valley dates back to the 1880s. Back then, farmers from Europe settled in the area and used traditional methods to craft hardy cheeses.

Today, the dairy continues this tradition as a custodian of the original recipe and heritage vats.

The artisan's touch

To begin, the cheesemaker adds rennet and culture to pasteurised milk. Following that, they stir the formed curds in whey before drawing them out.

Afterwards, they hand-tear the curds, add salt and loop them into cloth bags. And finally, they press the wheels using a nineteenth century mechanical press.

Wrapped in cloth

Subsequently, an affineur wraps the wheels in a cheese cloth and matures them in a cave-like environment. This underground setting contains natural ventilation ducts which draw cool air down to the maturation rooms.

Overall, this setup maintains a consistent temperature and humidity which is ideal for maturing cheese. In effect, some of the wheels will spend up to 24 months in this environment.

Vintage Cheddar

An affineur grades each batch of cheese to determine how long the cheese is matured. As the cheese ages, it develops a more complex flavour. With this in mind, they select the finest wheels to mature for 24 months as part of the Reserve Vintage range.

At 24 months, the more subtle flavours start to develop and the texture becomes dry and crumbly. It is savoury and full-flavoured with notes of herbs and spices that will linger long after consumption.

How to pair Pyengana Clothbound Cheddar

Enjoy with a glass of Cabernet Sauvignon, Pinot Noir or Cider. This stunning Cheddar also pairs exquisitely with robust accompaniments like tomato chutney, charcuterie, and pickles.

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