With any great cheese there is usually a great history and story behind it. And Ian Fowlers Cheddar is no
exception.
The Fowler Family dates back to the early 1600's making them one of the oldest documented cheese
makers in England, Ian’s brother Adrian still runs the family farm and cheese making facility to this day.
Ian moved to Australia 10 years ago basing himself in the picturesque East Coast of St Helens
Tasmania, and this is where his small herd of specially bred cows graze on lush green grass. Cheese
making starts immediately after milking, the freshness and quality is an imperative part in all cheese
making. The age old recipe and techniques are implemented with care and experience.
The cloth bound cheese is rubbed with lard and the cheddar is maturated for anywhere from 12 months to
2 years on pine boards uniquely permeating the cheese.
The buttery yellow colour is dominant and the taste is what a true cheddar should be – sharp, rounded,
slightly salty and crumbly in texture. We are lucky to have such farmhouse cheeses being made in
Australia with history, heritage and quality
Country of origin: Australia
Ingredients: Ingredients: Gently Pasteurised Milk, Salt, Enzyme (Rennet)
Servings per package: 10
Serving size: 25
|
Average quantity per serving 25g |
Average quantity per 100g |
| Energy |
422.5kj |
1690kJ |
| Protein |
6.3g |
25g |
| Fat, total |
8.4g |
33.6g |
| - saturated |
5.8g |
23g |
| Carbohydrate |
0.3g |
1.3g |
| - sugars |
0.25g |
1g |
| Dietary Fibre |
0g |
g |
| Sodium |
172mg |
686mg |
Contains Milk
Our products are processed on shared equipment & stored in shared reusable containers. We do our best to avoid any kind of cross-contamination, but this can sometimes occur.
This means our products may contain traces of peanuts, tree nuts, milk, egg, fish, shellfish, wheat, lupin, sesame, and soy.
