Healey’s Cheddar makes waves in the States

Healey’s Cheddar makes waves in the States

Waterkloof Estate’s noble Healey’s Slow Matured Cheddar, which is made by hand in limited quantities, excelled at the 2014 World Champion Cheese Contest in the USA, by churning out the much coveted second place for its round bandaged, raw milk Cheddar in the Round Cheddar Category.

This prestigious competition which is presented in Madison, Wisconsin, every two years, draws cheeses from all corners of the globe and this year saw a total of 3000 international entries that were scrutinised by 19 international and 19 USA cheese experts. Healey’s Cheddar performed the best out of the 22 South African cheeses that were judged and was pipped at the post with a score of 98.55 out of 100.
According to artisanal cheese maker Desiree Stuart – born and raised on Lourensford, where today she oversees the small, close-knit Healey’s Cheddar dream team – this winning cheese was made in October 2013 and is still relatively young: “We will only make it available in October this year,” she says. “However, it already boasts the nutty cheddar taste of the very popular English round bandaged cheeses.” Stuart adds that the complex savoury notes of the cheese are undoubtedly a result of the use of Friesian milk produced from natural grazing.

According to Kobus Mulder, international cheese consultant who also represented South Africa as a judge at the prominent World Champion Cheese Contest, the cheese has a harmonious savoury and nutty flavour, which is in perfect balance with the saltiness and acidity.
Cheese aficionados can sample a selection of slow matured Healey’s Cheddar at Waterkloof Estate, the Winelands destination set on the slopes of the Schapenberg on the outskirts of Somerset-West, at R40 per person or indulge in a sensory cheese and wine tasting at R80 per person which includes six estate wines.
In addition, Healey’s Cheddar takes center stage on Waterkloof’s new Winter Platter in its wine tasting lounge from May until the end of October. Additional tase sensations on this hearty platter include homemade meat terrine, the estate’s own organic olives, sourdough bread and other cheeses and its costs R130 per person.

* For more information call 021 847 0480, send an email to info@healeys.co.za, or visit www.healeys.co.za.
To book your Waterkloof Winter Platter or for more information on the estate call 021 858 1292, send an email jannik@waterkloofwines.co.za, or visit  www.waterkloofwines.co.za.


One lucky couple can win a complimentary wine and cheese tasting experience at Waterkloof Estate, as well as a wedge of Healey’s Cheddar to take home. Send your name and “Healey’s Cheddar” in the subject line in an e-mail to: win@48hours.co.za before 12pm on Tuesday April 22…Good luck!