Yarrawa: Australia’s First Raw Sheep’s Milk Cheese

Cheese Atlas — Wed, 12 Aug 2020 03:47:07 +0000

Raw milk Yarrawa – Delicious Aus.

What is Yarrawa?

Yarrawa by Pecora Dairy is Australia’s first uncooked raw sheep’s milk cheese. It is named after the indigenous word for Robertson’s unique cool climate rainforest.

Eight years in the making, the Yarrawa is in a league of its own. Effectively, tt is the labour of love of Cressida and Michael McNamara, on their farm in the Southern Highlands of New South Wales.

An unadulterated expression of the local terroir

Macro factors like soil, pasture and season give this cheese its sense of time and place. But so do the seasonal microflora that are encouraged to grown within the cheese and on its natural rind.

Moreover, the cheesemaker uses only very simple starter cultures to make this cheese. Under those circumstances, indigenous yeasts and moulds have the space they need to express themselves.

Full of character

The pressed uncooked cheese has a complex grey rind that is full of character. Underneath the rind lies a slightly springy off-white pâte with tiny eyes.

Whilst Yarrawa is very robust on the nose with a strong barnyard aroma, it has an incredible array of flavours. Altogether, they range from herbaceous and citrus to floral notes with a lingering finish.

Undoubtedly, this exceptional and daring cheese smells and tastes of the region where it comes from, and the farm where it is made. If you’re looking for a comparison to European cheeses, you will be hard pressed to find one. Because this is a uniquely Australian cheese.

How to pair Yarrawa

Enjoy the Yarrawa with local Shiraz or a dry Sherry.

The post Yarrawa: Australia’s First Raw Sheep’s Milk Cheese appeared first on Cheese Atlas.

Bloomy

Cheese Atlas — Fri, 01 May 2020 23:33:06 +0000

Heart of the Southern Highlands

Bloomy is a soft cheese made by Pecora Dairy in Robertson, in the Southern Highlands of New South Wales.

Michael and Cressida Cains established Pecora Dairy on their Robertson farm in 2011. Their farm is home to Australia’s only herd of 100% East Friesian sheep. Moreover, they allow their sheep to freely graze the lush pasture and drink from crystal clear running creeks.

As a result, their ewes produce a rich and creamy milk that is perfect for cheesemaking.

Respecting the land

Key to their farming and cheesemaking practices is a gentle approach that respects the land and their animals. Hence, their milk and cheese both celebrate the unique terroir of the Southern Highlands.

This particular soft cheese is made throughout the year but certainly peaks in spring when the milk is at its finest. The cheesemaker gently pasteurised their fresh ewe’s milk before adding rennet and culture. This very young cheese has a wrinkly ashed rind and a slightly chalky centre.

As it ripens, the texture starts to break down underneath the rind. Overall, its pâte has a mild citrusy flavour and a lingering crème fraîche mouthfeel.

How to serve Bloomy

Enjoy this bloomy beauty close to its “best before” date and pair it with green grapes and a local Pinot Gris.

The post Bloomy appeared first on Cheese Atlas.

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