Waterkloof Estate has just extended its award-winning Healey’s Slow Matured Cheddar family with the release of the long awaited Healey’s Single Release Cheddar – an exclusive, raw milk cheddar made in limited quantities and aged for 12 months in perfect conditions.
On the eve of its ‘One Year Birthday’, this maiden marvel which stems from specially selected, premier October 2013 pasture, already churned out a silver medal at the prestigious 2014 World Champion Cheese Contest in the USA, where it was lauded for its impressive depth of flavour and complexity.
“The best food is produced from the finest ingredients. Our Healey’s Single Release Cheddar has two: milk and rennet. The most important is the raw milk from pasture fed dairy cows whilst rennet is the magic ingredient that transforms the milk into noble cheese,” explains Waterkloof owner and avid cheese aficionado, Paul Boutinot.
Annually there is a three week window period – around end of September into October – when the pasture is truly lush. The milk during this period is exceptional, and this forms the base for the Healey’s Single Release Cheddar.
The use of old fashioned animal rennet in the place of modern vegetable rennet transforms this round bandaged cheddar into a league of its own, exuding a harmonious savoury and nutty flavour, which is in perfect balance with the saltiness and acidity.
“Our Healey’s Single Release Cheddar boasts the nutty cheddar taste of the very popular English round bandaged cheeses. The complex savoury notes of the cheese are undoubtedly a result of the use of Friesian milk produced from natural grazing. To be judged the second best round cheddar cheese on the world stage means that this newcomer truly is exceptional,” explains artisanal cheese maker Desiree Stuart, who was born and raised on Lourensford where today she oversees the small, close-knit Healey’s Cheddar dream team.
The limited release Healey’s Single Release Cheddar is available at Waterkloof’s tasting lounge (R46 per 200g wedge) and selected delis and restaurants.