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Bay of Fires Clothbound Cheddar

Bay of Fires Clothbound Cheddar

$19.00 AUD

Cow's milk

Traditional clothbound cheddar with a crumbly texture, rounded sharpness and a long savoury finish.

Made near St Helens in Tasmania, Bay of Fires is a farmhouse cheddar produced using traditional cheddaring methods and matured in cloth. It has a buttery yellow paste with a satisfying balance of salt, acidity and deep cheddar flavour.

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Pair it with

Pair it with

A few things from the shop that work particularly well with this cheese.

Quince Paste Tasmanian Leon

Quince Paste Tasmanian Leon

$7.50

Fig almond and pomegranate paste

Fig almond and pomegranate paste

$11.75

Crispbreads 120g - Falwasser

Crispbreads 120g - Falwasser

$10.00

Most interesting

We shared this cheese with our grandson and his partner. Each of us were fascinated by the taste and each of us tasted a different flavour. It was fantastic

We 100% endorse sharing cheese with those you love. We all perceive flavours so individually therefore there are no wrong answers when tasting cheese. Check out the flavour wheel in the Guide to Cheese section of our website. Lots of tasting ideas there.

very nice !!

it is an all different level to any cheddar i ever tested,thank you

Thanks Pascal - it feels like we've passed a high bar with that review. It is made in a traditional style including being hand-rubbed with lard and bound in cloth. It has a gorgeous buttery yellow colour and ticks all the boxes that cheddar should - sharp, rounded, slightly salty, with a lingering finish and authentic crumbly texture.

Bay of Fires Clothbound

Beautiful texture and creamy finish. Definitely going on my favorites list.

This traditional clothbound Cheddar ticks all the boxes, doesn't it? Cheesemaker Ian Fowler is a 13th generation cheesemaker from one of the oldest continuously operating cheesemaking families in England. It is made mostly by hand and in small batches so we feel quite lucky to be able to stock Bay of Fires Clothbound Cheddar.

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Complete the board

Build your cheese board

You've got the hard cheese. Add something creamy, a blue and a goat cheese for contrast.

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Add a creamy soft cheese

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Pyramide de Valencay “Fromagerie Pierre Jacquin”

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Most interesting

We shared this cheese with our grandson and his partner. Each of us were fascinated by the taste and each of us tasted a different flavour. It was fantastic

We 100% endorse sharing cheese with those you love. We all perceive flavours so individually therefore there are no wrong answers when tasting cheese. Check out the flavour wheel in the Guide to Cheese section of our website. Lots of tasting ideas there.

very nice !!

it is an all different level to any cheddar i ever tested,thank you

Thanks Pascal - it feels like we've passed a high bar with that review. It is made in a traditional style including being hand-rubbed with lard and bound in cloth. It has a gorgeous buttery yellow colour and ticks all the boxes that cheddar should - sharp, rounded, slightly salty, with a lingering finish and authentic crumbly texture.

Bay of Fires Clothbound

Beautiful texture and creamy finish. Definitely going on my favorites list.

This traditional clothbound Cheddar ticks all the boxes, doesn't it? Cheesemaker Ian Fowler is a 13th generation cheesemaker from one of the oldest continuously operating cheesemaking families in England. It is made mostly by hand and in small batches so we feel quite lucky to be able to stock Bay of Fires Clothbound Cheddar.

Description

Traditional clothbound cheddar with a crumbly texture, rounded sharpness and a long savoury finish.

Made near St Helens in Tasmania, Bay of Fires is a farmhouse cheddar produced using traditional cheddaring methods and matured in cloth. It has a buttery yellow paste with a satisfying balance of salt, acidity and deep cheddar flavour.

At a glance

Origin: St Helens, Tasmania, Australia
Milk: Pasteurised cow’s milk
Style: Clothbound farmhouse cheddar
Texture: Firm and crumbly
Intensity: Medium to strong
Rennet: Non-animal rennet
Shelf life: Around 7–10 days once cut

Taste & texture

The paste is buttery and crumbly rather than rubbery, with a rounded cheddar tang, gentle saltiness and a lingering savoury finish.

How to serve it

Take it out of the fridge around 30 minutes before serving. It is excellent on a cheeseboard or in a ploughman’s-style lunch.

What to drink with it

Tasmanian cider is a natural match. Pinot Noir works well if you want something lighter, while Cabernet Sauvignon or Shiraz suits the cheese when it is more mature.

Pair it with

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

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

If you like this cheese, try…

Smoked Cheddar – Mill Grove Dairy
For a familiar cheddar profile with a smoky finish.

Banksia Special Reserve
Softer and more supple, with less sharpness and more buttery sweetness.

Want to know a little more?

The young wheels are traditionally clothbound and matured for at least 12 months, which develops the dry, crumbly texture and layered savoury flavour associated with traditional cheddar.

Dietary

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