The farmers in the Pyengana region of Northeastern Tasmania have been handcrafting traditional cloth matured farmhouse cheddar for over 130 years.
Pyengana Dairy continues this tradition as custodian of the traditional recipe and heritage vats that have been used in Pyengana for generations.
The tradition of making cheese on farms in the Pyengana valley dates back to the 1880s. Several dairy farmers in Pyengana brought techniques from their European heritage to create cheese during peak production months in spring and late summer that would last all year.
The first cheese factory in Pyengana was established in the 1890s, becoming a cooperative in the 1900s and continued operation until the 1950s.
Pyengana Dairy was established in 1992 by Jon Healey, a fourth generation dairy farmer in Pyengana, who wanted to continue the tradition of making cheese on farms and Pyengana Cheddar was born.
In December 2025 Pyengana Dairy was acquired by Artisanal Market Pty Ltd and the tradition continues with cheese produced to the recipe that has been used by Pyengana farmers for generations and in vats that have been used in the valley for decades.
The cheese is matured in a traditional cheese cloth in a cave like environment under the Pyengana Farmgate Cafe.
Natural air ventilation is used to draw cool air 1 kilometre down an underground tunnel to maintain a consistent temperature and an ideal environment for maturing cheddar cheese. There, they are aged for up to two years to develop the bold, earthy flavour for which Pyengana Cheddar is now famous.
Pyengana Cheddar is renowned as one of Australia’s most awarded cheeses. Its unique flavour comes from the high-quality ingredients, centuries old bespoke method of production and traditional maturing techniques.
