Smoked Cheddar “Mill Grove Dairy”

Smoky, savoury and unmistakably cheddar, with a bacon-like aroma from a blend of hickory, red gum and oak.

Mill Grove Dairy cold-smokes this hand-made cheddar in the Upper Yarra Valley, giving it a pronounced smoke character without losing the underlying milk and cheddar flavour.

Origin: Upper Yarra Valley, Victoria, Australia
Milk: Cow’s milk
Style: Smoked cheddar
Texture: Firm and sliceable
Intensity: Medium to strong
Rennet: Non-animal rennet
Shelf life: Around 7–10 days once cut

Cheddar sharpness sits underneath an intense smoke aroma, with bacon-like savoury notes and a long finish.

Serve with bread and pickles, or melt into toasties, burgers and baked potatoes.

Rustic cider, English-style ale and Cabernet Sauvignon all work well.

Firmer cheeses are excellent with sharp pickles, a little fruit sweetness and crisp texture.

Tasmanian Quince Paste · Fig, Almond & Pomegranate Paste · Falwasser Crispbreads

Bay of Fires Clothbound Cheddar
For a more traditional, unsmoked cheddar profile.

Mill Grove Dairy makes its cheeses by hand in the Yarra Valley and uses a mix of hickory, red gum and oak for the cold smoking.

Ingredients: Pasteurised cow’s milk, salt, cultures, non-animal rennet.