ot too many cheesemakers can claim a family history of over 400 years of continuous cheese making. Ian Fowler can - his brother still produces cheese on their family farm in Stratford-On-Avon, England, to this day.  Ian, a 14th generation cheesemaker, moved to picturesque St Helens in Tasmania over ten years ago.

This Cheddar is made using traditional methods the cheesemakers family has used for many generations. The lard rubbed, clothbound cheddar is not released before 12 months of age. Whilst maturing on pine boards, it is hand turned and rubbed about every 3 weeks, giving the cheese its distinctive flavour. This cheese has won many prestigious awards and is widely regarded as one of Australia's greatest cheeses.  The flavour is buttery & herbaceous with a sharp lactic finish and earthy notes from its long ageing on pine boards.

Size | Approx. 1kg 

Milk | Cow 

Origin | TAS, Australia


Brand Bay of Fires
Unit Of Measure Wedge
Type Chilled

More From This Category