Pyengana Truckle Mature

Description

Pyengana Cheddar is made by hand in north-eastern Tasmania using fresh Tassie milk from nearby farms and thier own modest herd of Holsteins. Building on a dairying history of 130 years in the region, Pyengana Dairy has evolved to combine the best of traditional techniques and modern innovation to create their award-winning farmhouse cheddar. One such innovation is that the Pyengana cows are able to decide their own milking frequency by taking themselves on a short walk to the dairy and through a milking robot, before being rewarded with a back rub. Apart from this robotic milking and pasteurisation of the milk, Pyengana Cheddar is made according to traditional, handmade techniques that date back to the turn of the century. The curds are formed using a technique known as ‘stirring’ and after hooping, the wheels are clothbound and pressed. Pyengana Dairy matures the truckles for 6 months encouraging the symbiotic relationship of the surface moulds and cultures. The result is a fine-textured cheese with delicate flavours of pasture and a lingering nuttiness. This small truckle is made for us seasonally, just in time for Christmas each year, making it the perfect gift for cheese lovers.