Named after the village we call home, Stanford is a sweet, tangy & nutty cheese

Cheese-makers comments

In 2006, our cheese-maker along with a select few South African cheese-makers were chosen to go on the Burgundy Exchange. This was a program for South Africans to learn how the French make their cheese. Wow!

The sophisticated machinery, superhero concentration powers of the cheese-makers, eager apprentices and the snug cave-dwelling cheese. Inspiring! A few inside secrets on cheese-making and affinage (the science and art of cheese maturation) was also learnt. It really is the little things that make big differences with cheese.

So inspired was our cheesemaker that he decided to make this cheese. It was quite a challenge to get right in our little factory. Naming this cheese was not a challenge.

  • null

    • Classic potato gratin
    • Arancini balls
    • Gougères (cheese puffs)

  • null

    • White: Sauvignon Blanc
    • Red: Pinot Noir
    • Other: Cape Blend

  • null

    • Stout
    • Lager
    • IPA

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