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Bay Of Fires Cheddar


$12.00 PER 100GM

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
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.

We want to let you know that the cut-off time for bread tomorrow has passed & is unavailable for delivery tomorrow