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.
Pyengana Dairy matures the truckles for 6 months encouraging 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.