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 cheese-maker 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.
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