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.
Since its inception in 2005, Healey’s Cheddar has garnered quality accolades for its cheddar cheese, aged anywhere from 8 to 24 months. In 2006 Healey’s excelled at the coveted World Cheese Awards in London, bringing home Gold as well as Silver.
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 new seasonal menu.