Healey's Mature Cheddar
Waterkloof Wine Estate, Somerset West
Waterkloof Wine Estate’s Healey’s mature, raw milk, cloth-bound cheddar has garnered numerous awards including Gold Medal at both the World Cheese Awards and World Cheese Championships and rightly so. The recipe was derived from training of the original cheesemaker, who was trained at none other than the home of cheddar, Montgomery's in Somerset, England. Predominantly Fresian milk goes into making these 10 kilo truckles and they are never sold younger than 8 months. As a real handmade cheddar should do, it snaps rather than bends and has a deep yet balanced fruity acidity.
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