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 rounds are clothbound and pressed, then matured for up to 24 months on pine shelves. The symbiotic relationship of the surface moulds and cultures helps to develop a densely textured, crumbly body and intense, nutty flavour.
| Weight | 0.15 kg |
|---|---|
| Delivery costs | Free delivery for order above $150 within Sydney metro areas. Otherwise, $15 delivery fee will be charged. For out of area, the shipping cost is $15 for 1 carton up to 10kg and goes up by $2 for every additional 2kg. The carton cannot weigh more than 20kg. |
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