Range of Cheeses

Goat’s Cheese

1. GOAT BRIE 
A subtle, mild, white moulded cheese. Best eaten at room temperature.
Makes a tasty starter – dip in flour, then batter, breadcrumbs and freeze.
Deep fry, serve with Olive Tapenade or sweet chilli jam.

2. DRAKENSBERG
Ash coated white moulded cheese. Can be enjoyed fresh or allowed to mature,
becoming dry and creamy with a subtle blue flavour.

SAINT MAURE

CHEVIN

3. SAINT MAURE
White moulded, cylindrical cheese. Ripens over three weeks to become soft and creamy inside.

4. PECORINO
Firm, hard, piquant with a nutty sweet flavour mature. Serve as part of a cheese board or grate over pasta.
5. ISINYANI
Available in Plain or Smoked. Mild and creamy. Very smooth but solid. Sweet milk, type. Ideal for children.

6. CHEVIN

Fresh. Eat within two weeks or freeze. Add fresh to Cheese Boards or Snack Platters. Place on Melba Toasts or crumble over salads or Pasta. Available in Plain, or Herb.

7. FETA
Stored in Brine. Keeps very well. Ideal crumbed in salads or over pasta dishes. 250gram tubs

8. GOAT'S MILK


Cheddars

ANTONIN CHEDDAR

1. FARMHOUSE CHEDDAR (MATURE)
This natural rind cheese is mild enough for an everyday “family” cheese, yet rich in
flavour. It is suitable as a table cheese as well as for cooking. Available in 2kg, 5kg,
9Kg wheels
• Mild yet full of flavour
• Great for the kids
• Yummy for melting

Other speciality cheeses

BOERENKAAS

1. BOERENKAAS
Locally produced Boerenkaas. Available in : Plain, Fenugreek, Cumin. Available in approx 200gr pre-packed wedges or approx 4-5 Kg rounds

2. South African GRUYERE

Slightly grainy, the cheese has a wonderful complexity of flavours - at first fruity, then revealing earthy, nutty characteristics that linger on the palate. It is has a rich full flavour with a strong tang and matures for six months. Simply Delicious !!

Uses and Pairing

Adds wonderful flavour grated over pasta or shaved into Salads, in a quiche, or grilled on open sandwich.

Eat on its own paired with selected Sauvignon Blanc or Riesling wine

3. VAN BEULEN

This semi hard cheese has a mild, complex flavour.

This cheese is ideal as part of a cheese board, will compliment any cheese platter

  

Italian Cheeses




1. ASIAGO
Locally produced. A recipe of Italian origin. As a fresh cheese it is slightly bland,   maturing to a complex, hard table or grating cheese.

ASIAGO

• Pasta, ravioli  • Cumin version a must try  • Lovely to grate

2. DRUNKEN PECORINO
Four to six month matured firm white pecorino heads are immersed in special wine must for a period of time, to allow a fermented zest and tang to permeate this cows milk cheese.
Matured on again for approx 6 months. Powerful cheese with a distinctive red rind.

3. FONTINA

FONTINA

The best fontina cheese is made from milk which is as fresh as possible. The interior of the cheese tends to be a rich straw yellow to pale cream in color, and it is classically riddled with very small holes. The milkfat content is usually around 45%, so the cheese tends to be very rich and creamy, with a nutty flavor which gets stronger with aging. The cheese also melts very well, and it is sometimes included in fondue and similar dishes.