Getaway (South Africa)

Trip Planner Where’s the Cheese?


Zandam Cheese in Durbanvill­e was establishe­d in the 1960s and is one of the oldest cheeseries in the country. It’s not open to visitors but the cheese can be found throughout the country. zandamchee­

Fairview is a working farm near Wellington dating back to 1693 and produces more than 50 cow’s milk and goat’s milk artisanal cheeses, including white mould, blue mould, feta and cream cheese styles. R25 for a tasting of six cheeses, R100 for a master tasting with wine.

Foxenburg goats nibble on fynbos and indigenous flora in the Wellington mountains, giving their cheese a unique flavour. Their Shepherd cheese is particular­ly good. A small shop and serene views await visitors.

Klein River crafts four styles and 11 types of exceptiona­l cheese on a beautiful plot of land near Stanford. The tasting room is at Birkenhead Brewery, where you can taste five wines and five cheeses for R140. kleinriver­

Forest Hill at Anura Vineyards near Klapmuts began production of cheeses such as Camembert and Brie in 2000. Their flagship is the Gruyèresty­le Anura Mountain Cheese. Platters for two cost R250.

Dalewood, the big cheese of SA cheeseries, is an artisanal farmstead near Klapmuts with a closed herd of Jersey cows. The range of speciality cheeses includes Brie, Camembert and blue, as well as the harder, award-winning Huguenot and Boland.

Near Stanford, Stonehouse, focuses on semi hard and hard cheeses such as pecorino, Boerenkaas, Cheddar and Camembert. It’s the only cheesery that offers factory tours to the public. It’s free, you’re just asked to buy some cheese afterwards. stonehouse­

Kingwill is a genuine garagista cheesery, with a very personal touch. Visitors to the farm in Riviersond­erend are welcome to taste their cheese and shoot the breeze with the family.­eese

La Mont is a private dairy farm situated on the rolling hills at the foot of the Langeberg mountains between the towns of Ashton and Swellendam. The Royal Ashton is especially tasty. lamontchee­

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