Waterkloof Estate, the biodynamic wine and fine-dining marvel on the outskirts of Somerset West, has given its naturally matured Healey’s Cheddar a fresh makeover, with this distinguished wheel of flavour now flaunting a new cleaner look.
Its new refined pose in cleaner, contemporary packaging, lends a more sophisticated edge deserving of Healey’s status as one of the country’s finest cheddars.
Since its inception in 2005, Healey’s Cheddar has over the years garnered quality accolades worldwide for its cheddar cheese, aged anywhere from eight to 24 months. In 2006 Healey’s excelled at the coveted World Cheese Awards in London, bringing home Gold as well as Silver, and in 2009 it claimed Gold status at the World Cheese Canary Island Awards. More recently it churned out a Bronze medal at the 2011 World Cheese Awards.
Following the same traditional recipe of 150 years ago, Healey’s famous cheddar is made by hand with unpasteurised, free range Friesian milk and still matured with a muslin cloth in a natural cave like environment which encourages mould growth that enhances the flavour development over a period of time. These noble cheeses, which are clothed and greased to form a natural outer rind to harness its clean, full nutty flavour, contains no artificial colourants or preservatives.
Cheese aficionados can sample the slow matured Healey’s Cheddar (9-month, 12-month and 18-month matured) at Waterkloof Estate at R30 per person or indulge in a sensory cheese and wine tasting at R60 per person which includes six estate wines. In addition, Healey’s Cheddar takes pride on Waterkloof’s popular Ploughman’s Platter and Waterkloof Chef Grégory Czarnecki also combines it with his heavenly Spiced Pear Tarte Tatin on the restaurant’s new menu.
Get your Healey’s Cheddar at Waterkloof’s tasting lounge at R35 (for 200 grams) or at selected deli’s, restaurant, food stores and leading supermarkets including Giovanni’s, Carlucci’s, Food Lovers Market, Pick ‘n Pay, Spar and Checkers.