Healey's Cheese @ Waterkloof Wines

Informasi umum

Our cheese is made with the best of unpasturized full cream milk, using 11 litres to make 1kg of mature cheddar. The handmade curds are pressed into traditional 10kg heads and 2.5kg truckles (little wheels) which are wrapped in muslin cloth, greased and placed on racks for maturation. Our cheddar is matured for a minimum of 8 months, and our Cheesemaker selects certain cheeses to be matured for anything up to 2 years - resulting in an exceptional cheddar.

From day 1 of maturation, cheeses are turned regularly and mould growth is encouraged, which is an important part of flavour development. Throughout maturation, the Cheesemaker is looking for a clean, full nutty flavour.

To truly enjoy your Farmhouse Cheddar, it should be eaten at room temperature. Ideally, it should be kept in a cool cupboard or - if in a refrigerator - in a ceramic cheese dish. Don't let your cheddar sweat and don't freeze it.

These steps will ensure that you enjoy and appreciate this fine cheddar. Bon appetit!