Waterkloof Estate’s noble Healey’s Slow
Matured Cheddar, which is made by hand in limited quantities, excelled at the
2014 World Champion Cheese Contest in the USA, by churning out the much coveted
second place for its round bandaged, raw milk Cheddar in the Round Cheddar
Category.
This prestigious competition which is
presented in Madison, Wisconsin, every two years, draws cheeses from all
corners of the globe and this year saw a total of 3000 international entries
that were scrutinised by 19 international and 19 USA cheese experts. Healey’s
Cheddar performed the best out of the 22 South African cheeses that were judged
and was pipped at the post with a score of 98.55 out of 100. In celebrating its
runner-up status on the world stage, Healey’s reaffirmed its standing as one of the
finest cheddars in the country.
According to artisanal cheese maker
Desiree Stuart – born and raised on Lourensford, where today she oversees the
small, close-knit Healey’s Cheddar dream team – this winning cheese was made in
October 2013 and is still relatively young: “We will only make it available in
October this year,” she says. “However, it already boasts the nutty cheddar
taste of the very popular English round bandaged cheeses.” Stuart adds that the
complex savoury notes of the cheese are undoubtedly a result of the use of
Friesian milk produced from natural grazing.
According to Kobus Mulder, international
cheese consultant who also represented South Africa as a judge at the prominent
World Champion Cheese Contest, the cheese has a harmonious savoury and nutty
flavour, which is in perfect balance with the saltiness and acidity.
“For the Healey’s Cheddar to be judged the
second best round Cheddar cheese in the world means that it is really an
exceptional cheese. The fact that this particular cheese was not especially
made for the World Contest, but taken from everyday production stock means that
the cheese maker applies excellent cheese making practices on a daily basis,”
shares Mulder.
How Healey’s Cheddar is made
Following
the same traditional recipe of 150 years ago, the popular Healey’s Slow Matured Cheddars are handmade, contain no artificial colourants or
preservatives and are matured in muslin cloths in a natural cave like
environment – like in the old days. This process encourages mould growth that
enhances the flavour development over a period of time. The cheeses are then
greased to form a natural outer rind.
“Someone once said that you need a passion
for making the best cheese and that is exactly what we have at Healey’s. Over
the years we have grown to be passionate about what we do and are now reaping
the rewards. There is no simple recipe for making great cheese; you have to
adjust your methods to the condition of the milk you receive,”
shares Stuart.
Cheese
aficionados can sample a selection of slow matured Healey’s Cheddar at
Waterkloof Estate, an awe-inspiring Winelands destination soaring on the slopes
of the Schapenberg on the outskirts of Somerset-West, at R40 per person or
indulge in a sensory cheese and wine tasting at R80 per person which includes
six estate wines.
In
addition, Healey’s Cheddar takes center stage on Waterkloof’s new Winter
Platter which adds comfort to cosy gatherings at the massive open fireplace in
its wine tasting lounge from May until the end of October. Additional tase
sensations on this hearty platter include homemade meat terrine, the estate’s own organic olives, sourdough bread and
other cheeses and its costs R130 per person.
“Our cheddar is in a league of its own and
incredibly versatile. I can easily combine it with sweet and savoury dishes and
it is probably one of the finest examples I have seen around the world,” says
Waterkloof Chef Grégory Czarnecki.
Get your Healey’s Slow Matured Cheddar at Waterkloof’s tasting lounge at R40 (for 200 grams) or at selected deli’s, food stores and leading supermarkets including Spar and Checkers countrywide.
For
more information contact Healey’s at Tel: 021 847 0480; email info@healeys.co.za or visit www.healeys.co.za.
To book your Waterkloof Winter Platter or for more information on the estate contact Tel: 021 858 1292; email jannik@waterkloofwines.co.za
or visit www.waterkloofwines.co.za.