Recipe of the month: Klein River Stanford
Klein River Stanford is a sweet, tangy and nutty cheese. This month we are feeling Italian, so we’ve decided to pair our Stanford cheese up with ever-so-famous arancini balls.
award-winning artisan cheese
Recipe of the month: Klein River Gruberg
Klein River Gruberg Mature is a traditional brushed rind cheese that reveals rustic, earthy & nutty notes. We’re very proud to announce that it won Silver at the World Cheese Awards 2017-2018. This month’s recipe is oven-baked Chicken Cordon Bleu made with Gruberg Mature.
Recipe of the month: Klein River Colby
Colby is soft and springy, with a sweet and mild flavour. This all-purpose cheddar style cheese is always a winner! The recipe for this month is a hearty Potatoes au Gratin.
Recipe of the month: Klein River Havarti
Havarti is a full-flavoured, mildy salty and creamy cheese that is perfect for the table. Whether you use it for slicing, grilling, or melting , Havarti is always a winner. This month’s recipe is a creamy Havarti chicken bake.
Recipe of the month: Klein River Raclette
Made for melting, the Klein River Raclette presents nutty, sweet and slightly fruity aromas. This month’s our recipe is a collection of things to serve with our Raclette.
Recipe of the month: Leyden
Mild and creamy, the Klein River Leyden is a uniquecheese interspersed with caraway seeds. This month’s recipe is a hearty Farmer’s Cheese (Boerenkaas) soup made with our own Leyden cheese.
Recipe of the Month: Gruberg
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.
Recipe of the Month: Oak Smoked Stanford
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.