Valais

Hard Goat's cheese

A category encompassing cheddar, gouda and pecorino.

Valais

Valais
a Raclette made in true Swiss style, pungent and full of flavour.

Grison

Grison
a pecorino packed with flavour, texture improving with age from pliable to almost crumbly.

Tritonia

Tritonia
Crumbly white curd with a sour note sharpness, light fresh taste.

Hantam

Hantam
A Gouda mild in flavour almost buttery a favourite recipe from De Doorns.

Highvelder

Highvelder
a washed curd semi hard cheese with a soft flavour profile.

Shephard

Shephard

Shephard
Shephard a variation on cheddar, lighter and softer in mouth feel Spicy hard goat cheese from Foxenburg, award winning 2008 and 2009. Diary championships.

 
 
Cooking
How …

Foxtail Plain and Pepper

Foxtail Plain and Pepper

Foxtail Plain and Pepper
Made from Saanen goat’s milk from the Foxenburg Estate farm, developing into a sharp and tangy cheddar with a clean aftertaste. …

Tanglewood

Tanglewood

Tanglewood
Creamy textured washed curd cheese from Belnori with quite a zing. A day to day tangy cheese firm and morish, mild

Isinyani

Isinyani

Isinyani
Zulu for goat, this cheese from Swissland Dairy is a cross between feta and mozzarella. Lovely to eat as is, or cooks well, …

Pecorino (variety)

Pecorino (variety)

Pecorino
Made from cows milk, pecorino in SA is generally a young pliable cheese. Good for pesto, in salads and pasta. We do carry an aged …

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