 All serious cheese lovers have the same cheese-eating pattern; they keep on enjoying the old favourites while they are forever looking for new flavours and textures, of which some soon become “old” favourite. Traveling the world to discover unknown, to you, cheeses is a fascinating hobby, however, eating an old favourite is like coming home after a long journey to sit in one’s favourite armchair. A recent opportunity to taste local cheeses in the Lazio province of Italy exposed me to young Caciocavallo di bufala with its creamy texture and sweet buttery flavour, which I enjoyed with deep-fried Pontecorvo peppers. Also on the same table, I found a mature Caciotta dei Monti della Laga with its sweet flavour derived from grass on the mountain after which it is named. My host insisted that the local hazelnuts, grown in volcanic soil, bring out the sweetness in the cheeses even more.
However, back in South Africa one will have to go a long way to find a farmhouse cheddar which can beat Healey’s Traditional Farmhouse Cheddar. Many moons ago James Healey started making traditional farmhouse cheddar on his farm Troutbrook, outside Underberg in KwaZulu-Natal but brought his cheesemaking skills with him when he settled in the Helderberg area about four years ago. Today, he is what one can call a gentleman cheesemaker as he makes cheese only once a week and sell the handmade cheeses to a select few clients in the Cape. However, a well-known cheese monger from Wisconsin, USA has imported his cheese after tasting it at the World Championship Cheese Competition in 2006. Healey’s Farmhouse Cheddar is made from unpasteurized single herd milk, which is certified hormone and steroid free. No colourants are used which leaves the cheese with a natural creamy colour. After the handmade manufacturing process, the Cheddars are clothed and greased to be matured at the correct temperature and humidity, while lovingly being turned regularly. All batches are sampled at regular intervals to monitor flavour development and to decide when it is ready for the tables of their discerning clients. Needless to say, Healey’s Cheddars are a fine compliment, as a matter of fact, the centre of attraction on any cheese board. Their excellent cheddar flavour is the result of good milk, patience and attention to detail during the making process. The texture is close with just a few line indications where the curds fused. The cheese will lend extra texture to food when used in a recipe but moreover, add atmosphere to a sundowner when eaten on a cheese board together with good pickles, bread and red wine.  Healey’s Traditional Farmhouse Cheddar – phone 021 847 0480
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