Firm but neither as hard nor as smooth as traditional cheddar, this cheese has a slightly granular feel to it. After about 12 months, the natural bacteria in the milk produce a rich, nutty cheese with a real depth of flavour. The cheese maker is John Healey, who took over the old Pyengana Cheese Factory in the mid 1990's. He uses pasteurized milk from his own farm and continues to follow the old Pyengana methods, which are often labour intensive but produce wonderful results. Perfect with that cool climate Chardonnay such as Pipers Brook.