Clothbound cheddar, natural rind, aged in our cheese cellars for 10-12 months. Made in the traditional style of Somerset cheddar, using multiple layers of cotton cloth and lard. The lard both protects/seals the cheese and helps the complex rind to develop over the months with the help of a community of favourable yeasts, bacteria and moulds.

This cheddar has complex layers of different flavours – deeply savoury but with grassy/buttery flavours, background acid, earthy, umami, satisfying and
with good length of flavour.

Based at The Mill Castlemaine, Long Paddock Cheese is a small-scale Australian artisan cheesemaker, recognised as one of the best in Australia. They create deliciously-different hand-made cheeses, mainly in the French style but with a definite Australian identity. Their globally-renowned cheesemaker, Ivan Larcher, heads a small-but-skilled team making soft and semi-hard cheeses and fresh dairy products, perfectly ripened and beautifully packaged.