Semicured Blended Cheese
This cheese is made with the mix of cow’s (60% min), sheep’s (20% min) and goat’s milk (6% min) using sheep’s rennet. Aged during 2 months in our maturity chambers. We let grow molds on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with Olive Oil. […]
Colby
Inspired by family, this young cheese has a light texture & a tart, caramel finish. One of two cheeses made in a 4kg loaf-shape and only spending one day in the brine bath. Colby defines ‘all- purpose’ and can be grated, wedged, melted, eaten on its own and slices wonderfully! Creamy once you get through the […]
Parmesan
Aged for a year, this hard, crumbly cheese has flinty, fragrant characteristics. Mama Mia! The king of cheese and Klein River Cheese’ newest invention. Using the old-fashioned cream gravity separation method, the less dense fat molecules rise to the top of the milk tank without being stirred. This ensures the milk has a lower fat content […]
Oak Smoked Stanford
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 […]
Overberg
A unique press & curd-cutting process creates a creamy, mature cheese with a rich, robust flavour. Overberg was jointly awarded best new cheese in the world at the World Cheese Awards in 2015-16. Modelled on the Old Amsterdamer, this cheese defines artisanal and hand-made. Produced by hand in our tiny 1300 L vat (yields 130 kg). […]
Havarti
A cheese with a velvety, creamy texture & full-flavoured umami impressions. If you have ever hosted a cheese tasting, you know that you can’t please everyone. The Cheddar is too sharp, the Brie looks mouldy, the blue is too… blue. But there’s one cheese that everyone loves. Welcome to Havarti! Curd washed to ensure no lactose […]
Queso en aceite en Aceite de Oliva
Pieces of pecorino cheese preserved in virgin olive oil. Click here to see more about El Zamorral and our other cheeses published at the World Cheese Map … Credits: El Zamorral
Queso viejo de oveja en aceite
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at the World Cheese Map … Credits: El Zamorral
Queso semi-curado de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at the World Cheese Map … Credits: El Zamorral
Queso viejo de oveja
Artisan sheep cheese made with raw milk from our own herds. Click here to see more about El Zamorral and our other cheeses published at the World Cheese Map … Credits: El Zamorral