Made in the most natural way, Healey’s
artisanal cheeses enjoys an enduring appeal for their impressive depth of
flavour and complexity with numerous international awards, attesting to this
humble little cheesery’s ongoing commitment to excellence. In 2014 its Slow
Matured Single Release Cheddar was judged the second best round cheddar in the
world at the prestigious World Champion Cheese Contest in the USA.
Healey’s also excelled at the 2013 South African Dairy
Championships when it was crowned SA Champion in the Round Cheddar Category.
“Our small cheesery is going big places! It is such a
privilege to be crowned SA Champion once again. Although it is hard work making
world-class cheese, it remains a pleasure for us here at Healeys cheesery to
produce such fine quality,” shares cheese maker Desiree
Stuart, who oversees the close-knit Healey’s Cheddar dream team at Lourensford
where the cheesery is based.
The secret of Healey’s success lies in the
quality of the precious Friesian milk – produced from natural grazing – that
they use, which lends complex umami notes to the cheese. The winning Healey’s
Slow Matured Cheddar boasts a harmonious savoury and nutty flavour, which is in
perfect balance with the saltiness and acidity.
Following
the same traditional recipe of 150 years ago, the popular Healey’s Slow Matured Cheddars contain no artificial colourants or preservatives
and are matured in muslin cloths in a maturation room, simulating natural cave
conditions like in the old days, where time works its magic. 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.
In a league of its own, Healey’s Slow
Matured Cheddar is extremely versatile and can be easily combined with sweet or
savoury dishes.
Cheese
aficionados can sample a selection of Healey’s Slow Matured Cheddar at
Waterkloof’s tasting lounge, perched high on the slopes of the Schapenberg
outside Somerset West, at R40 per person or indulge in a sensory cheese and
wine tasting at R80 per person which includes six estate wines.
Healey’s
Cheddar also takes center stage on Waterkloof’s hearty Winter Platter which
adds comfort to cosy gatherings at the massive open fireplace in its tasting
lounge during the winter months. Other tase sensations on this winter
blues-busting platter include homemade
meat terrine, the estate’s own organic olives, sourdough bread and other
cheeses and its costs R130 per person.
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, Pick ‘n Pay 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 restaurant@waterkloofwines.co.za
or visit www.waterkloofwines.co.za.
More about the SA
Dairy Championships
The
first dairy competition in South Africa was presented by the Society in 1834
when the first Boerenkaas
samples were entered and judged. Today the South African Dairy Championships is
held annually and has become the country's only leading event where dairy
manufacturers can benchmark their products and improve quality.