Belnori, Bapsfontein, Gauteng, SA
Romano-style (cooked curd) cheese but with the added liberties Rina Belcher usually takes of adding her own cocktail of lactobacillus cultures. Aged for a minimum of 6 months to give it its deep oaty, toasty flavours and has an oil-rubbed exterior. Made in two sizes; large 6-10kg wheels or smaller 2kg rounds. Both fantastic hand made cheeses. Think Pecorino Romano, Manchego, Caprino Staggionato
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