SJ Pienaar
Second Mouse Cheese Co
SJ has been quietly shaping the Orange food community for years. Through Second Mouse Cheese Co, she brings together local milk, local stories and a deep respect for the people who produce them. Her approach is thoughtful, generous and firmly connected to place — creating cheeses that reflect not only the region, but the community behind them. We’re lucky to have people like SJ helping make Orange such a special place to live, work and share a table.
For those who haven’t met you yet, can you tell us a little about yourself and how Second Mouse Cheese Co came to be?
I’ve always loved making food, but it was a one-day home cheesemaking course gifted by my mum that changed everything. I fell in love with the magic of fermentation and the almost alchemical transformation of milk into cheese, and soon started making cheese at home.
Wanting to learn more, I began travelling to Adelaide to study at the Artisan Cheesemaking Academy of Australia. For the first time, I found myself surrounded by food professionals whose passion for their craft was a stark contrast to the world of high-voltage powerline design I was working in at the time.
During that year of study, I met Kai, the founder of Second Mouse Cheese Co., and was thrilled to have the opportunity to put my learning into practice working alongside him. When the opportunity arose to purchase the business in 2018, I dived into the proverbial deep end and never looked back.
Orange is known for its incredible food and wine scene. What is it about the region that inspires you as a cheesemaker?
The creativity of Orange’s food and beverage community is phenomenal. Many of the chefs, winemakers and producers here have built impressive careers elsewhere before choosing Orange as the place to pursue their own vision.
There is a genuine appreciation for quality, provenance and collaboration, and that’s what makes the region so special. People are passionate about what they do and generous in sharing their knowledge and support with others.
Your cheeses are made using milk sourced from local family-owned dairies. Why is working closely with local producers so important to you?
Firstly, sustainability. Food miles are one of the biggest environmental impacts to consider when thinking about what’s on our plates.
Secondly, quality. By working with a single-origin producer, we have access to exceptional raw material. You simply can’t make great cheese without great milk, in the same way you can’t make great wine without great fruit.
What is one thing people are often surprised to learn about cheesemaking?
That it’s not particularly interesting to watch — at least not the way we do it. There are no big mechanical processes or exciting machinery pumping out product after product. Our cheesemaking is slow, hands-on and involves a lot of waiting between steps.
That’s entirely deliberate. By allowing fermentations to run their natural course without intervention, you develop flavours that are far more complex and interesting than those produced by a process that’s rushed.
You’re also a ChaLou Wine Club member. Is there a favourite ChaLou wine you’ve enjoyed recently, and what cheese would you pair it with?
I’m a big fan of everything Nadja and Steve produce, so it’s hard to choose a favourite. But if I have to pick one, it’s the Riesling.
I’m a sucker for Riesling in all its expressions, and the ChaLou Riesling is an unbeatable pairing with cheese. Its slight sweetness and fruit-driven palate make it a wonderful match for creamy, earthy, washed-rind and blue cheeses, while the structure and length of the wine ensure it isn’t overwhelmed by bigger flavours.
It’s my go-to wine for entertaining.
Looking ahead, what excites you most about the future of Second Mouse Cheese Co?
Orange continues to grow as a food and wine destination, and I’m excited that more people are discovering everything that’s great about our region.
For us, that means more opportunities to share our cheese with people who value craftsmanship, provenance and flavour. And no matter how good an experience already is, I firmly believe it can always be improved with the addition of cheese.
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