Bay of Fires Cheddar

Bay of Fires Cheddar

16.09

When 13th Generation Cheesemaker took out Cheddar of the year 2016, his first concern was getting back to the farm and suring up supply for what was guaranteed to be a heightened demand for his cheese.

In 2009 Ian and Wife Tracy, packed up and moved to Tasmania to make a world class cheddar, which is exactly what they've achieved. 

The traditional clothbound cheddars are aged in house at the farm, a product of careful rubbing, care and attention. Cheeses are released as whole wheel truckles of 12 to 14 months depending on their condition. 

The Fowler's release their cheese when it's ready, not when the market demands it. 

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