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old-smoked-stanford-cheeseOak Smoked Stanford

Our very popular Stanford is sent to a magnificent farm near Villiersdorp where is it smoked using a cold smoking technique. Smoking is done the old fashioned way, controlling the draft and temperature by hand. Oak shavings from old wine barrels are used and this gives the cheese a unique flavour.

Basic Ingredients:

Cow’s milk; selected cultures; non-animal microbial rennet; calcium chloride; salt

Other Information:

Shelf life: approximately 6 months from day of packaging
Size and packaging: approximately 200g pre packed pieces
Suitable for Vegetarians

Uses and pairing:

Your imagination is the only limit for using smoked cheese. Try it on sandwiches; cubed and tossed in salads; grated over pasta salad; melted in a cheese sauce; or stirred into mashed potato.

Did you know:

  • In 2014 Oak Smoked Stanford was crowned the winner of the Woolworths Cheese Makers Challenge.
  • Oak Smoked Stanford also received a Slow Food Award-for creativity and pioneering efforts to extend the range of world class South African cheeses in 2010.