Waterkloof Estate has just extended its
award-winning Healey’s Slow Matured Cheddar family with the release of the long
awaited Healey’s Single Release Cheddar – an exclusive, raw milk cheddar made
in limited quantities and aged for 12 months in perfect conditions.
On the eve of its ‘One Year Birthday’,
this maiden marvel which stems from specially selected, premier October 2013
pasture, already churned out a silver medal at the prestigious 2014 World
Champion Cheese Contest in the USA, where it was lauded for its impressive
depth of flavour and complexity.
“The best food is produced from the finest
ingredients. Our Healey’s Single Release Cheddar has two: milk and rennet. The
most important is the raw milk from pasture fed dairy cows whilst rennet is the
magic ingredient that transforms the milk into noble cheese,” explains
Waterkloof owner and avid cheese aficionado, Paul Boutinot.
Annually there is a three week window
period – around end of September into October – when the pasture is truly lush.
The milk during this period is exceptional, and this forms the base for the
Healey’s Single Release Cheddar.
The use of old fashioned animal rennet in
the place of modern vegetable rennet transforms this round bandaged cheddar
into a league of its own, exuding a harmonious savoury and nutty flavour, which
is in perfect balance with the saltiness and acidity.
“Our Healey’s Single Release Cheddar
boasts the nutty cheddar taste of the very popular English round bandaged
cheeses. The complex savoury notes of the cheese are undoubtedly a result of
the use of Friesian milk produced from natural grazing. To be judged the second
best round cheddar cheese on the world stage means that this newcomer truly is
exceptional,” explains artisanal cheese maker Desiree Stuart, who was born and
raised on Lourensford, where today she oversees the small, close-knit Healey’s
Cheddar dream team.
The limited release Healey’s Single
Release Cheddar is available at Waterkloof’s tasting lounge (R46 per 200g
wedge) and selected delis and restaurants.
For more information or to
get your hands on this amazing cheese, contact Jannik Le Roux on 076 4707 386; Healey’s at Tel: 021 847
0480 or send an email to info@healeys.co.za. Also visit www.healeys.co.za