Where it started. Our flagship cheese.

Maffra Cheddar is recognised both nationally and internationally as one of the world's best cheeses. We still mill, cheddar and salt by hand (yes, cheddar is a verb as well as a noun). We use a semi-permeable cloth and a natural vegetable ash to not only lock-in moisture, but to regulate the rate of ripening.

Unlike the English cheddar-making tradition, we focus on a different maturation pathway to break down fats, proteins and cultures (and their derivatives), a process known as catabolism. This process is based on a uniquely Australian cheddar-making tradition, one which has been mostly lost in this era of mass automation, and one which we want to preserve.

Each wheel is approximately 2kg.