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.
Pyengana Dairy was founded in 1992 by Jon Healey, a fourth generation dairy farmer in Pyengana, who wanted to continue the tradition of making cheese on farms and Pyengana Cheddar was born.
Today, Pyengana Dairy is a proud member of the TasFoods Group and the tradition continues with cheese produced to the recipe that has been used by Pyengana farmers for generations and in vats that have been used in the valley for decades.
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.
Pyengana Dairy products are crafted from milk sourced solely from Pyengana where the cows graze on fresh lush pastures all year round that result from the clean air, rich soil and water flow from two rivers. This predominately grass fed diet provides for rich, creamy milk that is not only great for making award winning cheese, but is so good that we had to bottle it so that everyone can enjoy it’s delicious flavour.
https://pyenganadairy.com.au/