Made from pasteurized cow's milk
Country of origin: Australia
Colour: pale yellow
Flavour: acidic, full-flavored, herbaceous, savory, spicy
Aroma: grassy, herbal
Producers: Pyengana Dairy Company
John Healey of Pyengana Dairy Company produces a variety of Cheddar cheeses, each different from other in taste, texture and aroma.
Their Mild Cheddar, matured for 4-6 weeks is soft, subtle in texture with a rich and creamy flavour.
The Traditional Cheddar, aged for 3-4 months develops a slight acidity but is still moist and creamy but with a stronger, pronounced flavour.
From 8 month onwards until one year, the cheese matures to a drier consistency. However, at this stage the cheese is coming into its own and developing rich flavours.
Further aged beyond a year, Cheddar has now fully developed to become crumbly and tasty. The Pyengana Cheddar is available in three more ages: 12-15 months, 16-24 months, and 2+ years.
At the age of 3-4 months and at 12+ months, Cheddar produce is infused with seasonal flavourings such as herbs, chilli, garlic, sundried tomatoes, etc.