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The farmers of Pyengana in North Eastern 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.

REAL HERITAGE
The tradition of making cheese on farms in the Pyengana valley dates back to the 1880s. Several 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, became a cooperative in the 1900s and continued operation until the 1950s. When it closed many locals having learnt the art of cheese making continued to produce cheese on family farms.

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Open hours today: 10:00 am - 4:00 pm
  • Monday

    10:00 am - 4:00 pm

  • Tuesday

    10:00 am - 4:00 pm

  • Wednesday

    10:00 am - 4:00 pm

  • Thursday

    10:00 am - 4:00 pm

  • Friday

    10:00 am - 4:00 pm

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    10:00 am - 4:00 pm

  • Sunday

    10:00 am - 4:00 pm

  • 13/08/2022 12:39 pm local time

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  • http://www.pyenganadairy.com.au/
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