About

Pendle Dairy Cheese has over 40 years of cheese making experience and have built a strong reputation for supplying premium products within the food service and retail industries. The founder Antonio Ladu, learnt the art of cheese making on his family’s farm in Sardinia, Italy. He would then migrate to Sydney, Australia in 1958 and begin working at a cheese factory with the hope of providing a better life for himself, his family and those who needed help. Antonio won a multitude of awards for his cheese making ability and eventually established his own business in 1979, where great success in both manufacturing and distribution was achieved.

Pendle Dairy Cheese aims to satisfy the food catering needs for both customers and businesses interested in cheese products either for their own consumption, production or distribution. The products manufactured at Pendle Dairy Cheese are of high standard as the cheeses are freshly made each day. This process is able to be achieved through the purchasing of milk from farms on the South Coast of New South Wales, which is then delivered to the factory located in Pendle Hill. From this, the milk is unloaded and pasteurised on the premises overseen by the cheese making staff. The cheese makers then allocate the pasteurised milk to the machinery necessary in order to fulfil the demand for our product range within a 24-hour process to ensure our cheese is as fresh as possible.

As of 2016, Antonio’s son Angelo Ladu serves as the managing director for business's day to day operations. Angelo’s immediate family are also heavily involved in the growth of future business. Together, the family and staff hope to contribute towards future success with an end goal of giving back to those who need.