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This cloth bound cheddar is matured for up to two years in the true English manner. The recipe that qualifies a cheese to call itself Cheddar involves scalding cow’s milk curd twice followed by a cheddaring or milling process, it is this double scalding and subsequent aging that gives Cheddar its taut texture and unique flavour. Maffra cheddar has a deep layered flavour, firm, yet buttery texture and a sweet grassy aroma. The interior is a subtle creamy straw colour. The cloth develops a natural rind, allowing the cheese to breath and will develop any number of ambient blue and green moulds creating a rustic appearance. This gives the Cheddar its characteristic sharpness and bite, and is an excellent example of the complexity in flavour which time can bring.