Winter has come to an end and with it the Australian Truffle season. It’s sad to say goodbye to Pepe Saya’s decadent truffle butter, and just when we all got used to melting hunks of it onto anything and everything (did you ever try it on popcorn?!) but springs great time for dairy and we welcome the sweeter springtime cream.

Pepe Saya - taking over the world one butter at a time

Qantas A380 carries Pepe Saya Butter in First and Business

Did you see the recent article written by Jared Lynch on Pepe Saya’s origins (CLICK HERE TO READ ARTICLE), growth and plans to export in 2018? It is a great read, particularly if you’re interested in the success of small producers like Pepe Saya.

Pepe and his team of Butter Makers in the SMH

Schmearing and Schmoozing at Fine Food

For all you food service folks, the Pepe Saya team will be schmearing and schmoozing at this year’s Fine Food Australia show. Swing by the stall for a taste of Pepe’s award-winning butter and find out why using Pepe Saya products in your kitchen is the best decision (about dairy) you’ll ever make.
Fine Food Australia Sun 20 - Wed 23 September 2015 Sydney Olympic Park

Sunday Brunch with Pepe Saya

Pepe is On Air with Simon Marnie this month, this time talking ‘tips your Mum gave you’. Pepe will spill the beans, as it were, and share some of his mum’s wisdom about life and food.
Listen live 10-12pm Sunday 13 September on 7:02AM or online

Simon Marnie

Pepe’s Well Dressed Ride for a Cause

‘I say, is that Pepe Saya astride that motorcycle? Doesn’t he look dapper!’

On Sunday September 27th, smartly-dressed folk in over 400 cities, including our very own Pepe Saya (AKA Pierre Issa), will straddle the saddles of their motorcycles and ride to raise funds for prostate cancer research.

Pierre will be dressed to the nines and riding his much loved Triumph Bonnie Black (2004). Over 1,300 men a day die of prostate cancer worldwide and your donation will help support research for a cure. You can donate on Pepe’s page, thank you!

Pepe on his Royal Enfield, Victoria Park, Broadway

Craving a dose of Pepe Saya?

Check out our list of Australian stockists, collect from the factory in Tempe, or swing by the markets for some Pepe Saya dairy deliciousness.
This month we will be at:

Carriageworks Farmers’ Market Every Saturday at the Pepe Saya/Dairy stall
Pyrmont Growers’ Market Saturday 5th September
Northside Produce Market Saturday 19th September

Pepe Saya Butter in all it’s glory ready for the tables

Mrs Pepe’s Farmers’ Facts with John Fairley from Country Valley
- Part 1

A few weeks ago Mrs Pepe visited Pepe Saya Butter Company’s main cream supplier, Country Valley, to chat with farmer John Fairley. Here is some of what she learnt about the dairy and the cows.

Mrs Pepe a.k.a. Melissa Altman

Grain Fed vs. Grass Fed

The grain vs. grass issue came out of the U.S where much of dairy production comes from cows kept in pens and fed on grain. In Australia the majority of dairy cows spend at least part of their day grazing on pastures, and in Country Valley’s case the cows spend most of their time in paddocks.

An all grain diet would not be good for the cows or for the quality of milk, but nor would an all grass diet. Cows, like humans, need variety in their diet, too much of one thing and they fall sick or get diarrhea. Country Valley’s paddocks have different types of grasses and plants to help ensure the cows’ stay healthy. Country Valley cows feed on rye grass and clover in the mornings, and are moved to paddocks with harder grasses in the afternoon.

Mrs Pepe a.k.a. Melissa Altman playing with Calf at Country Valley dairy, Picton

Cows eat about 100kg of wet grass per cow/per day and milking cows need to drink almost 100L of water per day as well to produce an average of 20L of milk per cow/per day. Everything the cows eat helps with some part of their milk production; rye grass and clover form the protein in the milk, while the harder grasses give the milk its fats.

Country Valley has 18 paddocks in use in rotation. In Spring and Summer the pasture takes about 14 days to regenerate after the cows have grazed on it, and in Winter it takes double that. Because the cows still need to eat during winter, but the pasture takes longer to grow back to 8 inches, they are given silage or hay (dried grass in bails) as well.

Friesian Cow at Country Valley Dairy, Picton

The herd is given a little bit of grain in feeding troughs as they are being milked. It gives them something to do which keeps them happy and calm, and most importantly the grain helps regulates their gut. The amount of grain they are giving in minimal, 3% of their daily feed in Spring/Summer, 6% Winter/Autumn and contrary to popular (and ill-founded opinion) feeding cows some grain is not bad for them and does not equate to cows living unhappily in a feed lot.

Stay tuned for Mrs Pepe’s Farmers’ Facts - Part 2: Dairy Cows, Milking and Antibiotic


Pepe Saya Butter Co. 10 Adventure Place, Caringbah, NSW 2229


To book the Bretzelwagen, please fill in this booking form and we’ll get back to you as soon as possible.

10 Adventure Place, Caringbah, NSW 2229
Phone: 02 9559 1113


For the latest Butter Scoop!

10 Adventure Place, Caringbah, NSW 2229
Phone: 02 9559 1113


For the latest Butter Scoop!

10 Adventure Place, Caringbah, NSW 2229
Phone: 02 9559 1113