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Handcrafted using a 130-year-old recipe unique to Pyengana and matured in traditional cheese cloth for 12 months. Crumbly, bold and bitey - go directly to the cracker aisle!

About Pyengana: Pyengana Cheddar is made by hand in north-eastern Tasmania using fresh Tassie milk from their own modest herd of Holsteins. 

Building on a dairying history of 130 years in the region, Pyengana Dairy has evolved to combine the best of traditional techniques and modern innovation to create their award-winning farmhouse cheddar.


One such innovation is that the Pyengana cows are able to decide their own milking frequency by taking themselves on a short walk to the dairy and through a milking robot, before being rewarded with a back rub. 



Apart from this robotic milking and pasteurisation of the milk, Pyengana Cheddar is made according to traditional, handmade techniques that date back to the turn of the century. 

The curds are formed using a technique known as ‘stirring’ and after hooping, the wheels are clothbound and pressed, then matured for up to 24 months on pine shelves where the natural microflora plays a crucial role.


The symbiotic relationship of the surface moulds and cultures helps to develop a densely textured, crumbly body and intense, nutty flavour.

Produced on the unceded lands of the Pyemmairrener people - Tasmania