Cheddar is Australia’s most popular cheese. All too often, though, the name refers to an industrially made, processed brick of cheese aged in plastic and with words like ‘sharp’ or ‘tasty’ on the packaging.

Enter genuine artisanal clothbound cheddar. Authentic cheddar is made using the time-honoured technique of ‘cheddaring’, which involves hand-tacking blocks of formed curd into small towers to force out the whey and acidity, then milling and salting it. The best examples are then wrapped in muslin or cloth, sealed with lard and matured for at least one year.

The maturing process for a proper clothbound cheddar is a labour-intensive process, so authentic cheddar may cost a bit more than its supermarket namesake. But from the moment you experience the evocative flavours, earthy aroma, firm, moist texture and lingering tang of real cheddar, you’ll never miss the mass- produced stuff again.

Selecting & storing:
Buy cheddar freshly cut from the wheel to get a taste of clothbound cheddar. Use cheese paper or reusable beeswax food wrap to cover the cheese, and store in the vegetable drawer of the fridge to maintain optimal humidity and keep the cheese fresher for longer.

What is clothbound cheddar?
Type: An aged cheddar, where wheels of cheese are wrapped in cloth to mature.
Origin: While traditional cheddar has its roots in in Cheddar, England, the origin of clothbound varieties tends to be blurred between the UK and the US.
Special because: The rounded, earthy flavour and crumbly texture makes it a standout.
Our favourites: Locally made Bay of Fires Clothbound Cheddar, and Montgomery Clothbound Cheddar from Somerset, England.

Check out our Bloody Mary and cheddar pairing here.