AN ARTISANAL FARMSTEAD PRODUCING CHEESE FROM THE GROUND UP
Dalewood Fromage is an integral part of Dalewood Farm. It is an artisanal farmstead producing cheese from the ground up with the goal to handcraft. The source is Dalewood’s own Jersey milk which makes it an ESTATE cheese.
Dalewood’s unique recipe was formulated by Rob Visser who studied Dairy Technology. After years of experimenting, time in France sniffing out traditional cheese making secrets and countless cheese tastings the Wineland range was launched – inspired by the magic and romance of the surrounding vineyards.
The range of speciality cheese includes Brie, Camembert and Blue in different styles, shapes and sizes to suit any occasion. Last but not least are the Huguenot®, Boland™ and Lanquedoc™; uniquely Dalewood, uniquely South African.
To enhance flavour profile white mould cheese (Brie, Camembert & Blue) should be served at room temperature.
Because of its eco friendly approach to farming Dalewood is able to produce a natural product with no preservatives, colourants or flavourants and suitable for vegetarians.
A SINGLE PASTURE FED JERSEY HERD
The gorgeous, fawn-coloured, long-lashed Jersey cows on the lush pastures of Dalewood Farm all have an added sparkle in their eyes. And rightly so, as they are the first step in creating a string of award-winning cheeses.
According to Jo Robinson “dairy products from pastured animals are ideal for your health. They are richer in antioxidants; including vitamins E, beta-carotene, and vitamin C.
Dairy products from grass-fed ruminants are the richest known source of the good fat called “conjugated linoleic acid” or CLA. When ruminants are raised on fresh pasture alone, their products contain from three to five times more CLA than products from animals fed conventional diets.
Milk from pastured cows often offers additional health benefits. Besides giving you five times more CLA, this milk also contains an ideal ratio of essential fatty acids or EFAs; omega-6 and omega-3 fatty acids.
A cow raised on pasture produces far less milk that a cow raised in a confinement dairy on a grain-based diet. Dairy products from grass-fed cows have a rich yellow colour that is visible proof of their bonus supply of carotenes. Serve cheese from a grass-based dairy, and everyone will notice the difference. The less milk a cow produces, the more vitamins in her milk.”
Extract written by Jo Robinson – a New York Times bestselling writer. She is the author / co-author of eleven published books including Pasture Perfect, a comprehensive overview of the benefits of choosing products from pasture-raised animals.
Dalewood cows never receive growth or milk production increasing hormones, neither do they receive any unnecessary antibiotics. Bottom line; the cows are happy and happy cows produce valuable, delicious milk, which in turn makes good cheese. We hope you will taste the difference …