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.
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.
Matured for approx. 12 months in traditional cheese cloth for a full bodied, nutty flavour.