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