Mersey Valley Range

Mersey Valley is Australia's best loved vintage club cheddar!

Mersey Valley vintage club cheddar was created over 35 years ago, and is named after the fertile farmlands of the Mersey Valley region, in Tasmania’s unspoilt Cradle Country.

Sharp and crumbly with unique melt in your mouth texture, Mersey Valley vintage club cheddar will have you hooked from that first bite. As well as the popular Original and Classic styles, Mersey Valley lovers are spoilt for choice when it comes to flavour because there are also several delicious flavoured varieties such as Peppercorn, Pickled Onion and Ploughmans to experience.

Try Mersey Valley in your cooking, or use it on a cheese platter to really impress your guests.

Mersey Valley Classic

Mersey Valley Classic has an extra strong bite, which is balanced with a crumbly melt-in your mouth texture. Mersey Valley Classic is a very versatile cheese that is perfect for a platter, as a snacking cheese or for use in cooking.

Available in the following pack sizes:

  • 180g Block
  • 235g Block

More from Mersey Valley

Contact us

Mersey Valley is produced at ‘The Heritage’
145 Old Surrey Road Burnie, Tasmania, Australia

Consumer Enquiries

AU 1800 677 852
NZ 0800 730 732
Mail consumers@lionco.com

Sales and Orders

AU 1800 000 570
Mail consumers@lionco.com

Print Recipe

Classic Steak Sandwich with Chilli Mayonnaise


  • Serves 6 People

  • Cooking Time 15 Minutes

  • Mersey Valley Original

Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon sweet chilli sauce
  • 2 large red onions
  • olive oil spray
  • sea salt and freshly ground black pepper, to taste
  • 2 tomatoes, thickly sliced
  • 6 short rashers bacon
  • 6 scotch fillet minute steaks
  • 6 lettuce leaves
  • 200g Mersey Valley Classic Club Cheddar, cut into 12 slices
  • 12 thick slices toasted multigrain or sourdough bread
  • cornichons (pickled cucumbers), for serving

Suggestion

Also try this recipe with the Peppercorn flavoured variety for some extra kick

Method

  1. Combine mayonnaise and sweet chilli sauce together.
  2. Cut each onion into 6 thick slices, spray with olive oil, season and chargrill on both sides. Chargrill tomatoes and bacon.
  3. Season steaks and chargrill for 2 minutes on each side until done to your liking.
  4. Spread 6 slices toasted bread with chilli mayonnaise and top with lettuce, steak, tomato, onion, slices of Mersey Valley and a dollop of chilli mayonnaise.
  5. Top with remaining bread spread with remaining chilli mayonnaise.
  6. Secure each steak sandwich with a skewer garnished with a cornichon.
Print Recipe

Club Cheddar, Corn and Ham Muffins


  • Makes 24 mini muffins

  • Cooking Time 30 Minutes

  • Mersey Valley Pickled Onion

Ingredients

  • 235g Mersey Valley Pickled Onion Club Cheddar
  • 1 cup self raising flour
  • 310g can corn kernels, drained
  • 50g smoked ham, chopped
  • 3/4 cup milk
  • 1 egg
  • mango or tomato chutney, for dolloping

Method

  1. Place flour into a large bowl and crumble half the Mersey Valley into the flour with fingers until evenly distributed.
  2. Mix in corn, ham, milk and eggs until just combined.
  3. Spoon into 24 mini muffin pans and bake at 180°C for 15 minutes until golden brown.
  4. Allow to stand for 2 minutes before removing from pan.
  5. Cut a split into each muffin and fill with remaining sliced Mersey Valley and a small dollop of mango chutney.
Print Recipe

Sweet Potato and Mersey Valley Couscous


  • Serves 4-6 People

  • Cooking Time 30 Minutes

  • Mersey Valley Original

Ingredients

  • 1 large sweet potato, peeled and cut into 2cm pieces
  • 1 red capsicum, chopped
  • 2 large red onions
  • 1 red spanish onion, peeled and cut into small wedges
  • 4 rashers bacon, sliced
  • 3 cloves garlic, peeled and chopped
  • sea salt and freshly ground black pepper, to taste
  • 1 ½ cups couscous
  • 1 ½ cups boiling water
  • olive oil and white wine vinegar, to taste
  • 150g Mersey Valley Original Vintage Club Cheddar cheese
  • 1 bunch fresh coriander leaves
  • chopped pistachio or pecan nuts, for garnish

Method

  1. Place sweet potato, capsicum, onion, bacon and garlic in a baking dish.
  2. Drizzle with oil, season with salt and pepper and stir until well coated.
  3. Bake at 200°C for 20-30 minutes or until tender.
  4. Place couscous in a saucepan with a teaspoon of salt and add boiling water.
  5. Stir, cover and allow to stand for 5 minutes or until the water has been absorbed and the couscous is tender.
  6. Add a little oil and stir with a fork to loosen grains. Allow to cool.
  7. Toss the roasted vegetables into the couscous and dress with olive oil, vinegar and season to taste.
  8. Stir in half the coriander and arrange on a serving platter.
  9. Sprinkle with slices of Mersey Valley cheese, pistachio nuts and remaining coriander.
Print Recipe

Ploughman’s Cheese Bread


  • Serves 4-6 People

  • Cooking Time 25 Minutes

  • Mersey Valley Ploughmans

Ingredients

  • 2 cups self raising flour
  • 235g Mersey Valley Ploughman’s Vintage Club Cheddar cheese
  • 1 tablespoon finely chopped fresh rosemary (or 1/2 tablespoon dried rosemary)
  • 1 cup milk
  • extra flour, as needed
  • extra milk, for brushing

Serving Suggestion - Ploughman's Platter

Serve warm Ploughman’s Cheese Bread on a platter with extra Mersey Valley Ploughmans Vintage Club Cheddar cheese, gherkins, olives, cherry tomatoes, smoked ham, pate or terrine, lettuce leaves and chutney.

Method

  1. Place flour into a large bowl and crumble Mersey Valley cheese into flour with fingers until evenly distributed.
  2. Mix in rosemary.
  3. Make a well in the centre of the flour, add the milk and mix to a soft dough, adding a little extra flour if needed.
  4. Turn out onto a floured surface and knead very lightly until just smooth.
  5. Form into two logs, 5cm in diameter, and place on a floured baking tray.
  6. Brush with milk and bake at 180°C for 20-25 minutes or until golden brown.
  7. Allow to stand for 5 minutes before slicing.
  8. This bread is delicious served warm and is best consumed on the day it is made.
Print Recipe

Mersey Valley Sausage Sizzle


  • Serves 6 People

  • Cooking Time 10 Minutes

  • Mersey Valley Classic

Ingredients

  • 2 large onions, sliced
  • salt and pepper, to taste
  • 6 beef, pork or chicken sausages
  • 6 long seeded bread rolls
  • sauce, for serving
  • 250g Mersey Valley Classic Club Cheddar

Tip

Serve with tomato, bbq or chilli sauce, mustard, relish or chutney.

Substitute one of the other Mersey Valley varieties for a different flavour – choose from Original, Pickled Onion, Ploughman’s or Peppercorn.

Method

  1. Season onions and fry on an oiled barbeque plate or frypan until softened.
  2. Barbeque sausages on the grill plate, turning occasionally, until cooked through.
  3. Split rolls and fill each with onions, a sausage and sauce. Crumble Mersey Valley Classic Club Cheddar and sprinkle on the top of each sausage. Yum!

Try these wild flavour combos to really add a little sizzle to your sausage!

Beef Sausages with Mersey Valley Peppercorn and BBQ sauce

Chicken Sausages with Mersey Valley Original and Mango Chutney

Pork Sausages with Mersey Valley Ploughman’s and Tomato Relish

Chicken Sausages with Mersey Valley Pickled Onion and Sweet Chilli Sauce

Beef Sausages with Mersey Valley Classic, Seeded Mustard and Tomato Sauce

Print Recipe

Cheddar and Cashew Crusted Cutlets


  • Serves 4 People

  • Cooking Time 10 Minutes

  • Mersey Valley Original

Ingredients

  • ½ cup (100g) salted roasted cashew nuts
  • 1 spring onion, roughly chopped
  • ½ cup (50g) crumbled Mersey Valley Original Vintage Club Cheddar Cheese
  • 12 lamb cutlets
  • olive oil, for pan frying
  • freshly ground black pepper, to taste
  • sweet potato mash or salad, for serving

Suggestion

Also try this recipe with the flavoured varieties in the Mersey Valley range such as Pickled Onion or Peppercorn.

Method

  1. Blend cashew nuts and spring onion in a food processor until coarsely chopped, add cheese and blend until well combined.
  2. Firmly press spoonfuls of the cheddar crumbing onto each side of the cutlets and season with pepper.
  3. Heat a lightly oiled large non-stick frypan and pan fry cutlets for 3-4 minutes on the first side, pressing occasionally with a spatula, until a golden crust forms.
  4. Carefully turn over and cook on second side a further 2 minutes or until golden.
  5. The crust is very delicate so take care handling the cutlets.
  6. Serve with sweet potato mash or salad.
Top