Pyengana Clothbound Cheddar is produced in Tasmania by John Healey using the original method established by his great grandfather at the turn of the century. With such a long history of production, Pyengana Clothbound Cheddar is one of Australia’s oldest specialist cheeses. The name Pyengana comes from the Aboriginal language, meaning “meeting place of rivers”.
A traditional stirred curd technique is intended to reduce the labour intensiveness of cheddaring. The stirred curd process toughens the curd into particles by stirring them in the whey before drawing, this stops them from knitting together. After draining and hand-tearing, the salted curds are hooped in cloth bags and are pressed overnight using a nineteenth-century mechanical press.
Pyengana has an open texture and can be crumbly curd structure. Being a handmade farmhouse cheese, variations in character will appear determined by the season and conditions when the cheese was made. General aromas are reminiscent of summer grass, herbs and honey. The cheddar can be released around six months, but develops into a far more interesting cheese if cellared to twelve months or more.