pyengana

The farmers of Pyengana in North Eastern Tasmania have been handcrafting traditional cloth matured farmhouse cheddar for over 130 years. Pyengana Dairy continues this tradition as custodian of the traditional recipe and heritage vats that have been used in Pyengana for generations.

The tradition of making cheese on farms in the Pyengana valley dates back to the 1880s. Several farmers in Pyengana brought techniques from their European heritage to create cheese during peak production months in spring and late summer that would last all year. The first cheese factory in Pyengana was established in 1890’s, becoming a cooperative in the 1900s and continued operation until the 1950’s. When it closed many locals having learnt the art of cheese making continued to produce cheese on family farms.

The cheese is then matured In a traditional cheese cloth In a cave like environment under the Farmgate café. Natural air ventilation is used to draw cool air 1 km down an underground tunnel to maintain a consistent temperature and an ideal environment for maturing cheddar cheese. There, they are aged for up to two years to develop the bold, earthy flavour for which Pyengana Cheddar Is now famous.

Pyengana Cheddar is renowned as one of Australia’s most awarded cheeses. Its unique flavour comes from the high quality ingredients, centuries old bespoke method of production and traditional maturing techniques. Pyengana Dairy uses a recipe that has been passed down and refined by generations of farmers in Pyengana. This involves working the curds by hand to encourage flavour and create a superior texture.