Pyengana Cheddar is made by hand in north-eastern Tasmania using fresh Tassie milk from nearby farms and 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. These are then matured on pine shelves at the dairy where the natural microflora plays a crucial role in both the flavour and texture development of these traditional cheddars.