Tell Us Your Story!
Pecora Dairy is a growing family owned business, where the milk is sourced and processed on site from their own animals. The McNamaras say “We are currently running about 120 ewes in the dairy and plan to expand that to a final number of 200 ewes within the next few years.
Set on 200 acres at 700 metres altitude, Pecora Dairy is in the lush green rolling hills of Robertson, in the Southern Highlands of NSW. This area has a stunning micro-climate with the highest rainfall in NSW – almost 2 metres a year falling into the gauge. This is a dramatic landscape, where the mountain meets the sea and where lush green paddocks sit alongside dense precious rainforest. It supplies permanent spring fed creeks and dams which supports a rich biodiversity, intergral to Pecora Dairy’s philosophy of farming.
Tell us three things about your style of cheeses and what makes them unique?
1) We are farmhouse. In other words, we are a single source, full circle operation. this means that our task is broad and complex. We painstakingly do everything from managing pastures, looking after animals, milking and making this beautiful product into cheese and yoghurt. This is why our cheeses are the ultimate slow, paddock to plate food.
2) We only make cheeses that celebrate the gorgeous underlying sheep milk, Therefore we concentrate on the complex and the subtle rather than the strong and obvious.
3) We are inspired by some of the great sheep milk cheeses of the Pyrenees.Our cheeses are styles that have integrity and pedigree
Do you have a favourite Cheese pun?
How do you eat a welsh cheese? Very very Caerphilly
Hard or Soft?
I cant answer that… depends on mood.
Best cheese and booze match ever?
Aberlour Abunadh Single Malt with our Bloomy.
Think Christmas pudding with lashings of cream.
Funniest cheese making experience?
Once we had an intern that by mistakenly spiked (like what you would do for blue) a whole batch of semi hard.
We were grating that on our pasta for about 12 months I think.