Cheese Counter

A sheep’s-milk cheese ewe will love.

WE LIVE IN a fast-paced world, where the industrialisation of dairy production threatens to wipe out small artisan production. But at Pecora Dairy, they are creating new pathways towards a better future for Australian cheese.

We were lucky enough to visit Pecora, where we spoke to owner and cheesemaker Cressida Cains. Elbow-deep in the curds she was gently stirring, she encouraged us to pop some in our mouths, to enjoy the sweet spring milk.

“We are the first cheesery in Australia licensed to make raw milk cheese,” says Cressida. “There is no heat treatment to the milk. So, none of the indigenous bacteria in the milk are altered at all.”

Asked about the importance of raw-milk usage, Cressida says, “To now be able to make cheese reflective of its unique terroir is a game changer. Our soil is so ancient in Australia, and our ecosystem so special, to produce a ‘taste of the landscape’ in this way is exciting.”

SMASHED CUCUMBER WITH SHEEP’S MILK CHEESE SERVES 4 AS A SNACK

This recipe is best served and enjoyed immediately.

1 large telegraph cucumber, peeled 1/4 cup (60ml) extra virgin olive oil 2 tbs lemon juice

100g sheep’s milk cheese (we used Pecora Dairy ‘Bloomy’), room temperature, sliced

1 cup loosely packed mint, dill, and

flat-leaf parsley leaves, chopped 1/2 red chilli, finely chopped Finely grated zest of 1/2 lemon

1/2 tsp nigella seeds

Place the cucumber on a clean work surface and gently press down using a rolling pin or pan. Continue down the entire length of the cucumber, until it splits and smashes. Slice into rough 2.5cm pieces. Try to maintain the shape of the cucumber if you can, and transfer to a serving platter.

To make the dressing, whisk olive oil, 1/4 tsp salt and lemon juice in a small bowl and set aside. Just before serving, scatter cheese over the cucumber, drizzle with dressing. Scatter over herbs, chilli, lemon zest and nigella seeds. Serve immediately.