Made for melting, the Klein River Raclette presents nutty, sweet and slightly fruity aromas. The stringy elasticity of this melting-cheese makes it a truly magnificent treat for any occasion. This month’s our recipe is a collection of things to serve with our Raclette.
Mild and creamy, the Klein River Leyden is a unique, herbaceous cheese interspersed with caraway seeds which adds a distinctive aniseed-flavour. This month’s recipe is a hearty Farmer’s Cheese (Boerenkaas) soup made with our own Leyden cheese.
Slightly grainy, the Klein River Gruberg has a wonderful complexity of flavours – at first fruity, then revealing earthy, nutty characteristics that linger on the palate.
It is has a rich full flavour with a strong tang and matures for six months. This month’s recipe is a show-stopping Gruberg Fondue with caramelised shallots.
Klein River Oak Smoked Stanford is sent to a magnificent farm near Villiersdorp where is it smoked for 18 hours 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.
So unique in fact, that is was recently crowned best smoked cheese in the world at the World Cheese Awards. This month’s winter-warmer recipe is a delicious penne pasta with our Oak Smoked Stanford.
Klein River Overberg is an aged Gouda-style cheese made from cow’s milk. Matured for 4.5 months, this cheese has a rich and robust flavour with endless creaminess. This month’s recipe is a tantalising grilled chicken and Overberg sandwich.
Looking for some lunchtime inspiration? Craving an extravagant midnight snack? Look no further!
Klein River Danbo is a mild and slightly aromatic cheese with a smooth creamy texture that is loved by the whole family. This month’s recipe is a mouth-watering grilled bacon, Danbo and spinach frittata.
A great multipurpose dish for breakfast when you have guests around or for a lazy Sunday night-dinner.
