It takes 18 hours to smoke this cheese using an age old cold smoking technique.
Smoking is an ancient art and food preservation method. We send our Stanford cheese to the smoke house at the Aphrodisiac Shack in Villiersdorp.
The draft is controlled by hand and needs to take temperature, humidity, wind speed and wind direction into account at all times. Crucially, this cheese must be smoked at night in summer to ensure it does not melt!
Stanford is a brushed rind cheese and this encourages an even distribution of cultures to grow on the surface of the rind. This gives the cheese the delicious earthy and nutty notes complimenting the smokey flavour. Winner of the Woolworths Cheesemakers Challenge in 2014.
Credits: Klein River Cheese