Bay of Fires cheese maker and founder Ian Fowler traces his cheese making lineage back to the UK and the year 1670. So tradition is indelibly marked on Ian’s cheeses. With pure fresh local milk the small production of his cheese is eagerly sought after by an enthusiastic market, both in Tassie and on the mainland.
Cheddar
This cheddar has all the traits of a properly made cheddar. The cheese making tradition of 14 generations is all part of Bay of Fires cloth bound cheddar made using the cheddaring process of production. Wheels are larded, that is the rind is rubbed with lard, then aged on Huon boards to fully mature and develop their distinct flavour.
The cheese has a deep yellowy colored pate. The buttery texture is rich and creamy and deliver a full flavour.