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Taking its name from the Aboriginal word for track, Jamberoo Blue has a natural, tri-colour rind of blue, brown and mottled white that surrounds an ivory paste marbled with greenish-blue veins. Michael and Cressida Cains founded Pecora Dairy in 2011 on 200 acres in Robertson, located in the green heart of the Southern Highlands, 100 miles south of Sydney. Their overarching philosophy is one of gentleness: towards the land, their sheep and in the production of their award winning cheeses.
A mild but complex blue that, when young, displays yeasty, mushroomy, spicy and slightly smoky flavours cut through the sweetness of the sheep’s milk. When fully mature, Jamberoo Blue has a wonderful combination of creamy mouth-feel, earthy spiciness and hints of mixed peel and honeysuckle.
This Australian farmhouse cheese is available seasonally and is at its best in winter when autumn production is released at around 3 months age.