Huguenot, recog­nised at the World Cheese Awards last week, is a heavy­weight cham­pion in ev­ery sense

Sunday Times - - FOOD & DRINKS - — Hi­lary Biller

The cheese named after the Huguenot set­tlers who ar­rived in the Cape in the 1700s is a much­lauded, semi-hard, brushed-rind style cheese, made in huge golden 30kg cart­wheels, (the av­er­age head of cheese is be­tween 4kg and 5kg) and slow ma­tured for six months. It has a dis­tinc­tive nutty flavour with a bite that is ad­dic­tive.

The cheese is the work of ge­nius ar­tisi­nal cheese­maker Rob Visser of Dale­wood Fro­mage, on Dale­wood Farm out­side Fran­schhoek. Huguenot is made from the rich, creamy milk of Visser’s beloved grass-fed Jersey herd.

“About 15 years ago I spent some time vis­it­ing cheeseries in the Haute Savoie re­gion [in south­east­ern France] to sniff out tra­di­tional cheese­mak­ing se­crets. I was in­spired to make a semi­hard, ma­ture cheese that would be uniquely South African,” said Visser.

Last week at the World Cheese Awards 2017 in Lon­don, Huguenot was named World Cham­pion Jersey Cheese, judged the fourth-best cheese in the world among the Top 16 Su­per Gold Medal Fi­nal­ists, and rolled away the tro­phy for the Best South African Cheese on Show.

Find Huguenot cheese at se­lected Wool­worths stores, spe­cial­ist cheese shops or di­rectly from the Dale­wood Fro­mage Cheesery in Si­mondium. Tele­phone: 021 200 2580 dale­wood.co.za

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