Tasmania · Australia
Pyengana Cheddar.
Pyengana Cheddar announces itself with a sharp, almost peppery bite that dissolves into layers of caramel sweetness and earthy hay—the kind of complexity that rewards lingering on the palate. The cloth-bound rind cradles a hard, crystalline paste that crumbles between your teeth, releasing grassy, mineral notes reminiscent of the misty Tasmanian rainforest where it matures. This is a cheddar that tastes like place and time: over a century of tradition in every aged, burnished bite.
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The story
How it's made.
Why it tastes that way.
Pyengana Cheddar has been made near St Columba Falls in the Pyengana Valley of northeastern Tasmania since 1895, making it one of Australia's oldest continuously operated cheesemakers.
The remote rainforest valley provides a uniquely temperate and humid environment for aging. It is Australia's most celebrated raw-milk clothbound cheddar.
Production · spec
- Milk
- Cow · raw
- Family
- Hard
- Rind
- cloth
- Age
- 6–18 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Pyengana Cheddar's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Pairings · Caseo curated
What goes with Pyengana.
26 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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