It takes 18 hours to smoke this cheese using an age old cold smoking technique.
Smoking is an ancient art and food preservation method. We send Stanford cheese to the smoke house at the Aphrodisiac Shack in Villiersdorp. The draft in the smoking room is controlled by hand and takes temperature, humidity, wind speed and wind direction into account at all times. Crucially, this cheese must be smoked at night in summer to ensure it does not melt!
Stanford is a brushed rind cheese and this encourages an even distribution of cultures to grow on the surface of the rind. This gives the cheese the delicious earthy and nutty notes complimenting the smoky flavour.
Winner of the Woolworths Cheesemakers Challenge in 2014 and awarded best smoked cheese in the world 2016 – 2017 at the World Cheese Awards.
Proudly South African Artisanal Cheese
- Sustainable farming
- Free range grass fed cows
- Hormone-free & AB-free milk
- Family orientated
- Vegetarian friendly rennet
- Slow fermented & slow matured
- No artificial colourants
- Hand-made, hand-brushed & hand-cut