A young, aromatic cheese with a creamy texture that is soft and smooth. Loved by young, old and those in between. Danbo’s versatility adds excitement to any dish. Serving suggestion: serve with biltong, sliced ham, sourdough bread, Merlot, MCC Champagne or a classic SA Lager.
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Truffle Pig Recce
Artisanal Cheese from the Farm
Artisanal Cheese from the Farm
Regular price
R 530.00 ZAR
Regular price
Sale price
R 530.00 ZAR
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per
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Artisanal Farm Cheese is a tribute to the art of cheese-making, outdoor dining, and the importance of family. Awaken the artisan within and ignite your passion for culinary excellence. We source our cheese from Klein River Farm, a family owned business that goes beyond crafting cheese; serving as a source of inspiration for chefs, nature enthusiasts and those seeking a healthier family-oriented lifestyle. This cheese is a symbol of our commitment to the artisanal slow-food movement.
- Family-centered
- Vegetarian friendly rennet
- Slow fermented and slow matured
- No artificial colourants
- Hand-made, hand-brushed and hand-cut
- Sustainable farming
- Free range grass fed cows
- Hormone-free and AB-free milk
SELECTION:
Brushed Rind Cheese
Relies on cultures on the exterior to galvanize ripening. This forms a natural rind, firm body and enhances aroma.
Gruberg - SA’s most award-winning artisan cheese, ever
A traditional brushed rind cheese that reveals rustic, earthy & nutty notes. Gruberg is our flagship Alpine-style brushed-rind cheese and is made for the discerning cheese lover. Handcrafted on our farmstead since 1994. Serving suggestion: serve with cheese board or chicken cordon bleu with pale ale or a Sauvignon Blanc.
Oak Smoked Stanford (SUPERGOLD AWARD WINNER)
Awarded the best smoked cheese in the world at the World Cheese Awards 2016 – 17. Winner of the Woolworths Cheesemakers Challenge in 2014. It takes 18 hours to smoke this cheese using an age old cold smoking technique. Serving suggestion: serve with biltong, soups, Stout beer, Whiskey or Shiraz.
Stanford
Named after the village we call home, Stanford is a sweet, tangy & nutty cheese. This French-style cheese was inspired by inside secrets of the French art and science of cheesemaking. Serving suggestion: serve with Potato, Lager, Pinot Noir or Sauvignon Blanc.
Washed Curd Cheese
Scalded with hot water. This pulls lactose out of the curd, limits acid production and gives the cheese a smooth, even texture.
Raclette
The fruity, earthy and umami flavours ooooooze out when melted. Raclette’s name is derived from the French word, racler, which means “to scrape”. Once the cheese hits the heat, scrape onto your favourite dish! Light that fire, we’ll bring the Raclette. Serving suggestion: serve with Pizza, Fondue, wooded Chardonnay, Merlot or Pale Ale.
Overberg - Aged Gouda Style Cheese (BRONZE AWARD WINNER)
A unique press & curd-cutting process created a creamy, mature cheese with a rich, robust flavour. Produced by hand in our tiny 1300L vat, this cheese defines artisanal and hand-made. Savour in its raw form. Serving Suggestion: serve on bread and crackers with citrus fruits, wooded Chardonnay, Sangia, Cabernet Sauvignon, Ale or Stout.
Havarti
A cheese with a velvety, creamy texture & full-flavoured umami impressions. The cheese that everyone loves! We dare you to try it and not love it! Serving suggestion: serve with Chicken, MCC Champagne or Stout.
Danbo
Hard Cheese
Aromatic, granular and grate! A slow and patient affinage encourages a complex round flavour. The desired crunchy tyrosine crystals give’s an unexpected bite to the cheese.
Parmesan
Aged for a year, this hard, crumbly cheese has flinty, fragrant characteristics. This cheese is delicious grated and sprinkled over every dish. And we mean every dish! Serving suggestion: serve with bolognese, mushrooms, bruschetta, Sauvignon Blanc, Cabarnet Sauvignon, MCC Champagne, Lager, Weiss beer or Pale Ale.
Young Cheese
Chefs, romantics, children and politicians are known to love this range of Young Cheese. There’s a gentle sweetness that underpins these unpressed, loaf-shaped, versatile and playful cheeses.
Leyden
Full fat semi-hard cheese with caraway seeds which adds an aniseed-flavour & an unexpected cooling effect. We lightly cook the caraway seeds to ensure that the dormant flavours in the seeds are unleashed into the body of the cheese. The culture used in this cheese plays on the cheese texture and never disappoints. Serving suggestion: pair with nachos, burgers, sandwiches, wraps, Shiraz, Tequila, Apple Cider or Lager.
Colby
Inspired by family, this young cheese has a light texture & a tart, caramel finish. This cheese defines ‘All-purpose’. Can be used grated, wedged, melted, on its own and slices wonderfully. Kids love it! Serving suggestion: pair with grilled cheese sandwhiches, mac & cheese, unwooded Chardonnay, Pinot Noir, Pilsner or Lager.
Nationwide delivery. The cheese must travel to you directly from the farm, the wait is usually between 3 and 5 business days.
please note, cheese is cut and packed by hand thus sizes vary slightly
NEWSFLASH - 21/11/2024
Klein River Cheese near Stanford in the Western Cape has been named among the winners at the World Cheese Awards, which was held at the Pavilhão Multiusos de Viseu, in Viseu, Portugal. Standing out from the crowd of 4,786 cheeses entered, OAK SMOKED STANFORD, a smoked semi-hard brushed rind jersey cow’s milk cheese made in the traditional Alpine style, secured a much-coveted SUPERGOLD award and also the Best South African Cheese in the world’s most distinguished cheese-only competition. Klein River Cheese also walked away with a BRONZE award for their OVERBERG, an aged gouda-style cheese. A total of 240 judges from 39 countries were split into 104 teams to undertake the mammoth task of determining which entries were worthy of an accreditation. The panel was made up of experts with a broad spectrum of disciplines from across the industry, including technologists, graders, buyers, chefs, producers, retailers, industry professionals, journalists, and influencers. The cheeses were meticulously evaluated on factors such as the appearance of the rind and paste, the cheese's aroma, body, texture, and most notably, its flavour and mouthfeel. To ensure a completely fair competition, the assessment is judged blind, the judges were given a brief description, but no indication of origin or producer.
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