Fromage A TEMPTING INSPIRATION
September 2018
Travel ~ Steenberg Past Perfect • International ~ Cheddar ~ The Best of Brittan De Krans ~ From port producer to innovator
From the Publisher Steenberg Vineyards is hosting two fun-filled events to usher spring in, their Garden Party and Meals on Heals in September, be sure not to miss either of these two fashionable events. We travel to De Krans who have for decades been synonyous with quality port style wines. enjoy the long table tradition hosted once a month, with a glass of wine, a three course meal served under the the tresllised Haneport vineyards. Copeland Rum gives a few serving suggestions for those refreshing summer cocktails, and in our international section we travel to Cheddar in the United Kingdom and look at the history of one of the oldest cheeses.
Michele Wood
Publisher
Michele Wood +27 713944939 fromagemagazine@gmail.com
Design
Michele Wood +27 713944939 fromagemagazine@gmail.com
Contributors
Fromage A TEMPTING INSPIRATION
September 2018
Annemi Nel De Krans British Cheese Board Cheddar James Copeland Copeland Rum Julia Freemantle Steenberg Vineyards
Photography
Keli van der Weijde Copeland Rum
Front Cover
Travel ~ Steenberg Past Perfect • International ~ Cheddar ~ The Best of Brittan De Krans ~ From port producer to innovator
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Hope on Hopkins www.hopeonhopkins.co.za La Petite France www.lapetitefrance.co.za Styling: Michele Wood
Portugues Style Wines
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ontent C
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Cheese of the Month Huguenot® defies categorisation and its creator, Rob Visser of Dalewood Fromage in the Cape Winelands, is happy to keep it that way; “a South African cheese dedicated to our colourful heritage”.
24. Travel ~ Steenberg Past Perfect
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Cape Town is known for its wide variety of attributes – unparalleled natural beauty, a thriving food and wine culture, rich heritage and a leisure lifestyle that celebrates diversity and variety in its ethos, as well as via its offerings. There aren’t many destinations that bring all these elements together in one location though. But Steenberg Estate is such a place - a world within itself, offering a feast of pursuits within the grounds, as well as easy access to those outside of it. A balance of spectacle and understatement, history and modernity, sophistication and warmth, the different entities that make up Steenberg all work together in easy harmony, underpinned by excellent service.
38. Lucania Dairies Giovanni initially started producing goat’s milk with a herd of 30 goats. The demand for his niche market product grew and soon there was huge interest for good quality Italian goat’s milk cheese.
4 Fromage September 2018
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40. De Krans ~ From port producer to innovator Through the decades the farm De Krans has been synonymous with quality port style wines. Given the climate and the terroir, Portuguese grape varieties flourished and resulted in multiple awards and platter stars. However, the De Krans range is so much more than their decorated fortifieds. 40
52. International ~ Cheddar The best of Brittan
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Probably the most consumed cheese in the world, Cheddar originated from Somerset around the late 12th Century and took its name from the Gorge or caves in the town of Cheddar that were used to store the cheese. The constant temperature and humidity of the caves provided a perfect environment for maturing the cheese.
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58. Processing... Smokey Karoo Gold ~ 100% Algave The process of making quality 100% agave spirits very unique and difficult to master. It basically goes from a harvesting, to a slow baking process, to crushing, to fermenting, to distilling process, that all takes about a month to complete.
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Home of Fine Wine & Fast Horses
• Award-winning wines • Pot-stilled Brandy & Methode Cap Classique • Themed tastings and pairings • Cosy indoors seating
Avontuurestate tel: +27 21 855-3450 | info@avontuurestate.co.za | www.avontuurestate.co.za
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10. Indulgence Copeland Rum ~ Serving suggestions Unlike the ubiquitous G&T, rum doesn’t just have one sidekick or BFF. It’s a more versatile spirit that prefers to travel with an entourage and mingle with many. Having said that, the natural sweetness of the rum should always be counterbalanced with some form of acidity and for that there is no better ingredient for the job than rum`s ever present personal assistant, fresh lime juice.
14. Experience Steennberg Garden Party A Sparkling Affair
54 Savour the best of spring with fine bubblies and wines at the Steenberg Garden Party in the magical L’antico Giardino at The Forum in Lanseria on Saturday, 29 September 2018.
16. Experience Nedbank Cape Winemakers Guild Auction A meticulously curated collection of 48 individually crafted wines of great diversity, rarity and innovative winemaking, goes under the hammer at the 34th Nedbank Cape Winemakers Guild Auction in Stellenbosch on Saturday, 29 September 2018. 78
19. Experience Steenbergs ~ Meals and Heals At Bistro Sixteen82 Step into spring in stylish stilettos for Bistro Sixteen82’s annual Meals & Heels on Thursday, 20 September.– a fun filled evening of fabulous food and wine that’s strictly ladies only at Steenberg in Constantia. 8 Fromage September 2018
Copeland Rum ~ Serving Suggestions
indulgence Copeland Rum shines in classic premium cocktails such as the original lime daiquiri where its character is highlighted and emphasised. Its bold flavour stands out, but it’s a friend to almost all mixers and adds character and value to the drinks it’s used in rather than getting lost in the mix. Unlike the ubiquitous G&T , rum doesn’t just have one sidekick or BFF. It’s a more versatile spirit that prefers to travel with an entourage and mingle with many. Having said that, the natural sweetness of the rum should always be counterbalanced with some form of acidity and for that there is no better ingredient for the job than rum`s ever present personal assistant, fresh lime juice. Fruit Juice Simple Serves Different fresh juices can be used to highlight different areas of the rums’ broad flavour profile Obvious choices like pineapple link to the bright tropical notes in the rum whereas mango links to the notes of ripe fruit / puree near the bottom of the spectrum. The list of usual suspects goes on and on in the tropical category from litchi to passion fruit and beyond. Soft citrus like clementine , naartjie, mandarin etc are excellent rum mixers as they add brightness but also complex sweetness which links to the caramelised sugar / liquorice notes of the molasses. Think chocolate and orange , but in a much fresher and brighter form. Alternatively , there are a few unexpected winners like cranberry which adds tart acidity to balance the rum’s perception of sweetness , but also links to the herbaceous character of the rum , and beetroot juice that highlights the earthy character of the rum not often noticed otherwise. Cucumber, mint and lime create a heavenly refreshing and unexpected combo , but I draw the line at spinach and kale or other vegetable juices that add bitterness. Luckily, fresh juice bars are more common than ever before , so the other 3/4 of your drink Should be as honest and good as the rum is.
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Off the Shelf Simple Serves Rum and Tonic I really wanted this one to work to capitalise on the gin craze, and it does! Many who come from a background in gin dislike the sweetness (or perceived sweetness) of rum drinks, so this is a great way to win them over. Personally, I`ve tasted gins that clash much more than this particular combo. Unexpected and Delicious Barker and Quin Indian tonic
Armed with a cocktail shaker, rum , sugar and limes, American migrant workers created the simple yet elegant classic that would endure until the present day for its ability to showcase a rum at its best (or worst!). With so few ingredients, a rum with flaws has nowhere to hide. Likewise, a bland rum doesn't put up much of a fight either. This cocktail made properly is on the same level as a Martini and should be treated with respect. Classic Version
Copeland Rum Fresh Orange or Clementine wedge as garnish Optional dash of bitter.
60ml Copeland Rum 30ml Lime juice (about one lime) 15ml Sugar syrup (equal parts sugar and water dissolved)
Copeland Cuba Libre
Shaken in a cocktail shaker, and strained into a chilled coup or martini glass
I avoided trying this for so long and will admit that I got a bit hooked on this guilty pleasure when I finally did.
Naartjie Daquiri
The trick is to use at least half a fresh lime quartered, squeezed and dropped into a glass absolutely packed with ice so that you end up using a tiny splash of Coke to balance out the tartness from the lime. This drink can also be upgraded using Luxardo Maraschino to go into a premium cherry cola version, or garnished with cinnamon quills and aromatic bitters to get more complex spice. Fresh passion fruit halved or as pulp works amazingly too. 1 Part rum: 2 parts Cola Lots of ice Lots of fresh lime (squeezed and as garnish) Ginger Beer / Kombucha /Teas/ Etc The growing category of craft sodas and naturally fermented products is yielding some fantastic options, but local availability may vary so experiment with what you might find in your area. Ginger beer and rum as a “Dark and Stormy” needs no introduction and is a certified classic combo, but make sure you have a fiery hot version or it will be insipid and sweet. I`d much prefer to use a ginger flavoured kombucha as there is decent tartness already built in and the flavour is generally more complex. The list of different flavoured kombuchas is extensive and there are a few winners as long as they aren't too sour. Personal favourites have been cucumber, mint, ginger and the spiced “chai” versions.
Chosen to highlight the flavour profile of Copeland Rum at its best, the addition of fresh squeezed clementine or naartjie juice goes beyond the uplifting zest of the lime version and connects to the deeper notes of cacao and spun sugar, bringing out more complexity. 60ml Copeland Rum 15ml Lime juice (about half a lime) 30ml Clementine juice (about half a clementine) 15ml Sugar syrup (equal parts sugar and water dissolved) Shaken in a cocktail shaker, and strained into a chilled coup or martini glass. This list could go on and on but it depends on how much equipment you have and how deep you are prepared to dive into mixology. I highly recommend making the effort, as it is what this rum is really about - exploring new possibilities and finding new combinations of flavours. I find endless fun in it and hope others will too. For more ideas and to see some visual examples of these and other Copeland Rum cocktails, my personal instagram account and the Copeland Rum account are frequently updated with my recent drinks experiments.
Special mention goes to the following brands that have some great tried and tested options: Uber Flavour/Theonista/Pura Sodas/Happy Culture/Little Wolf/Barker and Quinn. Signature Serve Cocktail The benchmark test for any rum is the classic daiquiri. We`re not talking about a strawberry smoothie with some nondescript white spirit in it - we`re talking about the noble cocktail invented at the turn of the nineteenth century in the town of Daiquiri in Cuba..
www.instagram.com/james_copeland/ www.instagram.com/copeland_rum/ September 2018 Fromage 11
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September 2018 Fromage 13
Steenberg ~ Garden Party a sparkling affair
Experience
Steenberg Garden Party at L‘antico Giardino is a sparkling affair Saturday, 29 September 2018, 12h00 - 17h00, L’antico Giardino at The Forum, Lanseria Savour the best of spring with fine bubblies and wines at the Steenberg Garden Party in the magical L’antico Giardino at The Forum in Lanseria on Saturday, 29 September 2018. Brought annually to the people of Jozi by Steenberg Vineyards, one of the jewels of the Constantia Wine Route, this elegant outdoor affair invites you to explore Steenberg wines and tuck into a harvest table laden with fresh culinary delights. From the youthful and vivacious Sparkling Sauvignon Blanc and ultra-elegant Méthode Cap Classique, to crisp and refreshing Sauvignon Blanc and more serious reds, you’ll love this journey of discovery into Steenberg’s signature cool climate wines from South Africa’s oldest wine region. Laid back live music with ample seating in relaxed garden lounge areas will keep you delighted for the duration of the afternoon. The day is all about fine wines, rejuvenation and living the Steenberg life.
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The Steenberg Garden Party takes place from 12h00 till17h00. Tickets at R595 per person including unlimited wine tastings, food, live entertainment and a Steenberg wine glass to take home, are available at www.quicket.co.za. More about Steenberg Vineyards The Cape’s first registered farm established in 1682, Steenberg is a haven of tranquillity steeped in heritage just 30 minutes from the bustling heart of Cape Town. The 5-star hotel and rejuvenating spa, top notch cuisine, remarkable wines and an 18-hole championship golf course, make Steenberg Farm a complete leisure destination in idyllic Constantia. The 24 room Steenberg Hotel & Spa offers exquisite hospitality with spectacular views and plenty of history, all wrapped in understated luxury and discreet, personalised service. Exceptional cuisine at two signature restaurants caters for all tastes, from contemporary dining at Catharina’s Restaurant to more relaxed bistro-style fare and tapas at the popular Bistro Sixteen82. An outstanding winery, producing some of the finest Sauvignon Blanc and Méthode Cap Classique in South Africa along with other celebrated wines, completes the Steenberg experience. For more information visit www.steenbergfarm.com or join the conversation on Twitter @SteenbergWines and Facebook at facebook.com/steenbergestate.
September 2018 Fromage 15
Nedbank Cape Winemakers Guild Auction
Experience
Fine-tuned collection marks 34th Nedbank Cape Winemakers Guild Auction
A meticulously curated collection of 48 individually crafted wines of great diversity, rarity and innovative winemaking, goes under the hammer at the 34th Nedbank Cape Winemakers Guild Auction in Stellenbosch on Saturday, 29 September 2018. Innovation, craftsmanship and consistency of quality stand out as the hallmark of this South African wine industry showcase that features small volumes of unique collectors’ wines all made exclusively for the auction by members of the Cape Winemakers Guild (CWG). This year’s auction represents a more fine-tuned selection featuring abundant variety in smaller volumes compared with 2017. The 2018 auction line-up comprises 31 red wines, 14 white wines, two Méthode Cap Classique (MCC) wines and one port-style wine, making up the tally of 2 012 cases (6 x 750ml case equivalent). Last year a total of 2 962 cases went under the hammer. ‘It is encouraging to see that our Guild members are really focused on quality and innovation. There is a strong showing of traditionally styled wines, such as Cabernet blends, Shiraz and Pinot Noir, and it is great to see some members pushing the boundaries with unusual varieties such as Grenache Blanc, Mourvèdre and Tempranillo. The Nedbank CWG Auction is the ultimate showcase for our members who are serious about producing and selecting only the best quality, even if this results in a smaller auction,’ says Boela Gerber, CWG Chairman.
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His sentiments are shared by auction selection convener Neil Ellis: ‘This year’s auction once again embraces innovation, classic styling and consistency of quality. Of particular interest will be the stand out reds of the 2015 vintage.’ Ellis, a longstanding stalwart of the Guild who no longer submits wine for the auction after becoming a non-producing member two years ago, was the first winemaker to be invited by the original founders to join the Guild in 1983. His son, Warren, who became a Guild member in 2017, makes his auction debut this year with his Neil Ellis Wines Amper Bo Tempranillo 2015, the CWG’s first ever Tempranillo wine. more … 2018 Auction line-up two/… In another auction first, Sebastian Beaumont has broken new ground with a 100% Mourvèdre, his Beaumont Family Wines Whole Bunch Mourvèdre 2016. For three CWG founder members, Etienne le Riche, Jan Boland Coetzee and Kevin Arnold, 2018 holds great significance as this will be the last year they will be participating in the auction as producing members of the Guild. In the 2018 line-up of 14 white wines, Chardonnay is once again the biggest category with five entries, followed by blends and Chenin Blanc with two each. Sauvignon Blanc, Semillon, Semillon Gris, Grenache Blanc and Riesling each have one wine on auction. Bordeaux-style blends are the strongest category with eight wines in the red wine selection, which comprises 31 entries this year. Next in line is Shiraz with six, followed by Pinot Noir with five wines. Cabernet Sauvignon and non-Bordeaux blends both have three wines on auction, with two Pinotages on offer. The rest of the auction reds are Merlot, Cabernet Franc, Mourvèdre and Tempranillo with one entry each. Two vintage offerings make up the Méthode Cap Classique category this year. Pieter Ferreira’s Graham Beck Cuvée 105 ‘MGA’ Zero Dosage 2009 Pinot Noir Chardonnay Cap Classique owes its name to the 105 months (eight years and nine months) that the wine spent on the lees. The other auction MCC is John Loubser’s Silverthorn Wines Big Dog IV Méthode Cap Classique 2013. Port-style wine makes a comeback this year with Carel Nel‘s Boplaas Cape Vintage Auction Reserve 2015. This vintage is widely held as one of the best years for Cape Vintage production in the last three decades. While innovation is an important aspect of the auction, the selection of well-established wines of great lineage is a major draw card for collectors and influential wine buyers who return every year for a chance to purchase new vintages of these heritage wines. more … 2018 Auction line-up three/… Auction faithfuls back with new vintages among the reds include Boekenhoutskloof Syrah Auction Reserve 2016, Boschkloof Epilogue Syrah 2016, De Grendel Op Die Berg Pinot Noir 2016, Edgebaston September 2018 Fromage 17
Cabernet Sauvignon Reserve 2015, Etienne le Riche Cabernet Sauvignon Auction Reserve 2015, Gottfried Mocke Wine Projects Pinot Noir 2017, Groot Constantia Gouverneurs Auction Reserve 2015, Hartenberg CWG Auction Shiraz 2015, Jordan Sophia 2015, Kanonkop CWG Paul Sauer 2015, Newton Johnson Family Vineyards Windansea Pinot Noir 2017, Rijk’s CWG Pinotage 2015, Rust en Vrede CWG Auction Estate 2015, Saronsberg CWG Shiraz Reserve 2015, Simonsig Heirloom Shiraz 2016, and Villiera Drip Barrel Cabernet Franc 2016. New blends to make their appearance among the auction reds include Rianie Strydom’s Strydom Family Wines The Game Changer Cabernet Franc-Merlot 2015, the Spier Frans K Smit 20-Year Celebration 2015, and Miles Mossop Wines Maximilian 2013. New vintages among established white wines include Ataraxia Under The Gavel Chardonnay 2017, Bartho Eksteen Vloekskoot Sauvignon Blanc – Wooded 2017, Jordan CWG Chardonnay 2017, Nicky Versfeld Mia Semillon 2017, Paul Cluver The Wagon Trail Chardonnay 2017, Rijk’s CWG Chenin Blanc 2016, and Waterford Estate ‘1988 Kept Aside’ Chardonnay 2017. Other interesting white wines to make their return include Simonsig Die Kluisenaar Roussanne Marsanne 2016, DeMorgenzon Grenache Blanc 2017, Hartenberg CWG Auction Riesling 2016, as well as the Mullineux ‘The Gris’ Semillon – Old Vines 2017 from a vineyard planted in 1955. All auction wines are selected after rigorous scrutiny in a blind tasting by the members of the Guild and are tested by an independent laboratory to ensure that they meet the highest standards of wine health measurement. Since its inception in 1985, the Nedbank CWG Auction has become a benchmark of excellence and the CWG label is widely held as an authentic assurance of quality and craftsmanship. more … 2018 Auction line-up four and last/… The 34th Nedbank CWG Auction, conducted by Henré Hablutzel of Hofmeyr Mills Auctioneers for the 21st consecutive year, is open to the public and will be held at the Spier Conference Centre in the Stellenbosch Winelands on Saturday, 29 September 2018. Registration for the auction and VIP lounge will close on Wednesday, 19 September. Telephonic and proxy bidding options are available to those who are unable to attend in person. To find out more, visit: www.capewinemakersguild.com, email info@capewinemakersguild.com or call Tel: +27 (0)21 852 0408.
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Steenberg ~ Meals and Heals at Bistro Sixteeen82
Experience
Fabulous Meals & Heels for fashionistas at Bistro Sixteen82 Thursday, 20 September, 18h30 for 19h00
Step into spring in stylish stilettos for Bistro Sixteen82’s annual Meals & Heels on Thursday, 20 September.– a fun filled evening of fabulous food and wine that’s strictly ladies only at Steenberg in Constantia. Starting at 19h00, Meals & Heels is a vibrant evening of dining out with Bistro Sixteen82’s flavourful, seasonal dishes bursting with freshness. Guests will be treated to gorgeous Steenberg bubbly and canapés followed by a three course bistro-style meal. Think panko crusted cheese fritters for starters followed by smoked salmon cannelloni for mains and a delicious yoghurt mousse for dessert, all served with a selection of fine Steenberg wines. To book for the Ladies Night Meals & Heels at R445 per person, email reservations@ bistro1682.co.za or call (021) 713 2211. Dress code – flirty and fabulous with heels of course! For more information visit www.steenbergfarm.com and follow @bistro1682 on Twitter. September 2018 Fromage 19
Cheese of the Mon
nth
Huguenot® Huguenot® defies categorisation and its creator, Rob Visser of Dalewood Fromage in the Cape Winelands, is happy to keep it that way; “a South African cheese dedicated to our colourful heritage”. Huguenot® is a semi-hard, washed rind style cheese, slow matured for at least 6 months and moulded into huge golden cartwheels. It is the largest head of cheese made in South Africa. “You might say Huguenot® tastes something like a cousin to Gruyère, medium-full in character with sweet nutty overtones! What the French do to the baguette with their cheeses is what we want to create for the South African sandwich,” says Rob Visser. He spent time visiting French cheeseries and then went to the Haute Savoie region to sniff out a couple of traditional cheese making secrets, determined to make a cheese from a grass-fed herd that would be South African.
Wineland Camembert™ 250g round with a smooth, consistent texture i.e. no heart or chalky centre and therefore DOES NOT NEED TO RIPEN. Extremely versatile due to its early accessibility; delicious when young, but also has an extended shelf life. It is ready to serve at any stage. This is an ideal hotel, restaurant or catering cheese; great for breakfast and perfect for picnic portions. Now available with exotic flavours: Cape Chilli, Green Fig and Blue.
cultureclubcheese@gmail.com •www.cultureclubcheese.co.za • 087 150 9118 @lukecultureclub (instagram) • @Cultureclubcheese - facebook
Past p
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perfect p By Julia Freemantle
September 2018 Fromage 25
those outside of it. and A balance ofsophistication spectacle understatement, history modernity, warmth,
Despite being South Africa’s oldest farm Steenberg Estate is a contem
Cape Town is known for its wide variety of attributes – unparalleled natural beauty, a thriving food and wine cultu r There aren’t many destinations that bring all these elements together in one location though. But Steenberg Esta those outside of it. A balance of spectacle and understatement, history and modernity, sophistication and warmth, t
emporary lifestyle destination that caters to the cultured sophisticate.
re, rich heritage and a leisure lifestyle that celebrates diversity and variety in its ethos, as well as via its offerings. tate is such a place - a world within itself, offering a feast of pursuits within the grounds, as well as easy access to the different entities that make up Steenberg all work together in easy harmony, underpinned by excellent service.
A lady’s legacy Formed in 1682, it’s recognised as the oldest farm in South Africa, which gives it unparalleled gravitas, with a long and fascinating line of owners and history entrenched in the country’s own. Once known as Swaneweide – ‘the feeding place of swans’ – a name given by founder Catharina Ustings Ras, the farm was originally used primarily for general agriculture and later planted with vineyards in the 1700s. Catharina was a fascinating and colourful personality and her story has been lovingly kept alive in the culture of the company and is a central tenet of the farm’s identity. Having arrived by ship as a young widow of 22, she settled in the Cape and married, only to lose her husband to a lion attack some years later. Two further husbands followed – both of whom died dramatically, leaving her widowed for a fourth time. By the time she had met and married her fifth husband, it was 1682. Now Catharina Michelse, but still known as the Widow Ras, she asked Simon Van Der Stel for a portion of land at the foot of Ou Kaapse Weg and he agreed to lease 25 Morgen (the unit of measurement at the time) to her. Once he became the owner of Groot Constantia in 1685, she then requested a legal title deed and a mandate was eventually granted to her in 1688 to ‘cultivate, to plough and to sow and also to possess the farm below the Stone Mountain’. Known for her courage (legend has it that she chased down the lion who attacked her second husband), lack of convention, and fierce independence, her legacy and pioneering spirit is noted proudly throughout the estate. For the next 295 years, the farm changed hands numerous times, bequeathed and sold over the decades until 1990 when it was bought by JCI (Johannesburg Consolidated Investments), and redeveloped into a commercial venture. Finally, in 2005 it was acquired by Graham Beck, under whose ownership it has evolved into its current incarnation as a luxury lifestyle destination, encompassing all aspects of hospitality – from leisure activities to fine cuisine and award-winning wines – and celebrating its spectacular natural setting.
Lay of the land The estate is part of the historical Constantia Wine Valley – a group of farms originating from Simon Van Der Stel’s original 763-hectare farm, named after the VOC (Dutch East India Company) ship, Constantia. Over time the land was divided up to form the farms we know today that now make up the Constantia Wine Route. Steenberg’s particular terroir and location underwent extensive analysis before a replanting programme commenced that would maximize the 59 hectares’ unique characteristics. The resulting makeup of 70% white varieties (sauvignon blanc and semillon) and 30% red (merlot, cabernet sauvignon, shiraz and nebbiolo - the farm is one of only a few in the Cape growing this Italian variety) is conducive to best use of the opportunities the terroir offers. Located on 28 Fromage September 2018
the slopes of Steenberg Mountain, which is part of Table Mountain National Park, the cool prevailing south easterly winds that blow off the ocean during the summer months make the climate of the estate slightly cooler than the rest of the Constantia Valley. This in addition to lean soils of decomposed granite from Steenberg Mountain (which help to hold water, contributing to the distinctive minerality of the wines) means the vineyards here differ significantly from the rich soils of the Constantia Valley despite its nearness. These various factors contribute to a terroir reminiscent of the Loire in France and Marlborough in New Zealand – one that is particularly good for Sauvignon Blanc, Semillon and Merlot. Appointed as winemaker in 2009, in 2012 JD Pretorius took over as Cellar Master to manage the impressive Steenberg portfolio. With experience gained at prominent farms in the Cape Winelands as well as further afield in California, his fresh approach and enthusiasm bring youthfulness to a cellar steeped in history, helping to inject newness while honouring the old. Together with Johann De Swardt, who has been tending to Steenberg’s vines since 1999, the vineyard and cellar teams continue to maintain and raise the standard that the estate’s wines have become known for. Environmentally considerate farming practices are employed as far as possible, with the help of non-toxic, natural formulas of pest control, and the employment of natural predators to help keep the grapes as healthy as possible. Steenberg’s wine portfolio ranges from the unpretentious to the iconic Magna Carta at the pinnacle (a wine that reflects the best of the Steenberg vintage). In between you’ll find the sparkling and Méthode Cap Classique, Estate and Flagship wines. The new Fleet range, a super premium trio, is named after three tall ships in the Royal Navy Fleet that defeated the Dutch in the 1795 Battle of Muizenberg – a small but significant military event - once again acknowledging Steenberg’s rich past. The collection includes the Ruby Rosé 2018, 2017 Sphynx Chardonnay and 2015 Stately (cabernet sauvignon and shiraz blend). Standout wines from the portfolio incude the Black Swan Sauvignon Blanc and Steenberg Semillon – partly because the terroir is so perfectly suited to these varieites. Among the reds the signature blend, Catharina, and ultra-elegant Nebbiolo take their bow. Steenberg’s MCCs too have become somewhat of a calling card. The Steenberg 1682 Brut Chardonnay MCC is perhaps the best known – made with 100 percent chardonnay, it’s a classic all-occasion bubbly. The cellar’s prestige cuvée, the 2012 Steenberg Lady R MCC, named of course after Catharina Ras, is a fittingly memorable wine comprising 70 percent Pinot Noir and 30 percent Chardonnay. Encouraging still further exploration of the portfolio, the internal Wine Club allows members to be the first to receive special offers and new releases on online purchases, as well as amazing benefits throughout the estate, growing the Steenberg’s larger wine community. September 2018 Fromage 29
A refined palate But nothing beats a cellar experience, and a tasting right where the wines are made. With the winery located in close proximity to both Steenberg Estate restaurants, the food and wine components work hand in hand to create a seamless and interactive dining experience for guests that showcase each to its fullest potential. An exquisite setting and convenient segue from wine tasting to your meal rounds out the culinary journey in an easy and organic fashion. You can opt to do a tasting at the Wine Tasting Bar, in the Tasting Lounge or on the Outdoor Terrace and even as a standalone experience without an accompanying meal is a wonderful introduction to the estate’s elegant wine offering. When the weather obliges, the scenic water features, infinity pools and landscaped sculpture gardens that surround the outdoor terrace offer a visual feast too. The wine tasting itself is engaging and warmly conducted by the knowledgeable team who guide guests through the experience with thorough understanding of the different wines – their characteristics and best attributes - as well as a point of view and preference, which lends a personal touch that makes it, and the wines, highly memorable.
Photograph: Courtesy Bianca Davies
Adjacent to the winery, and spilling onto the picturesque terrace, Bistro Sixteen82, established in 2009 is self-described as ‘neo-bistro’ and serves contemporary tapas-style dishes. A fresh and elegant space, decorated in natural textures and muted tones, it’s the epitome of modern dining visually as well as conceptually. Executive chef Kerry Kilpin designs the menu around seasonal ingredients, and her inventive style is influenced by Asian flavours – a style of cooking she fell in love with on a trip to Thailand and which has filtered into her food, resulting in exciting flavours and cosmopolitan combinations. Inspiration from a culinary tour of Barcelona is also evident in her creations. The menu here is constantly evolving – incorporating the best of what ingredients are available and staying abreast of global culinary trends and techniques. While Bistro Sixteen82 forges ahead, the second dining venue on the estate considers its history. Also championing fresh and seasonal produce, Catharina’s Restaurant at Steenberg, up the road and closer to Steenberg’s luxury boutique hotel, offers an unpretentious food experience. With simplicity at the core of its dishes, Catharina’s is a down to earth dining venue serving unfussy food in a light-filled and sunny setting that pays homage to its namesake. The menu offers traditional feelgood favourites like pork belly, risotto and Caesar salad – classics with a contemporary spin that hero beautiful ingredients but updated for a refined and savvy audience. The swan and silhouette motifs that make up the understated interiors are a nod to Catharina’s life and her propensity for standing out – forming a visual narrative about the farm’s founder. The swan references the property’s original name, which according to local folklore was a result of Catharina, homesick for her native Germany, mistaking the endemic spur-winged geese for swans. The misnomer stuck, however, and is now the farm’s emblem and a constant reminder that the rich cultural and historical foundations are what give such life, depth and diversity to the total Steenberg experience.
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Room to breathe Like the food, the 24 rooms of the hotel cater to a variety of different tastes, styles and requirements, from family holidays to executive stays. The gracious old buildings have been lovingly restored, and as a National Monument simultaneously provide a window into the architectural legacy left during the 17th century, as well as a fully up-to-date stay, replete with all the amenities you’d expect of an establishment of this standard. All rooms are individually decorated; indicative of the personal touch the hotel brings to a stay at Steenberg. Options range from the standard rooms – on the smaller size, but perfectly appointed and ideal for a short stay – to the suites, which offer more spacious proportions but the same comprehensive conveniences. At the top end of the spectrum, the double-storey Heritage Suites provide an impressive setup complete with dining room, lounge, galley kitchen and patio – the kind of space you can settle in happily for an extended period. The Cape Colonial Suite highlights the grandeur of this period via traditional furnishings and carefully 34 Fromage September 2018
curated wooden antiques in classic English walnut and Cape stinkwood (a traditional timber used prolifically in the 1700s to make furniture, which has become synonymous with this time). The Dutch East India Suite draws on themes of exploration and discovery with an eclectic and exotic mix of objets that signals the company’s history as a global trader and its cultural impact on South Africa. Connected by an interleading door, the Cape Colonial Suite and Dutch East India Suite also work well for larger family or group stays with friends. The Khoi Khoi Suite follows the same format as the others but has two bedrooms rather than one, making it the largest of the hotel’s rooms. With the same attention to detail in the form of a tranquil decor scheme, neutral earthy palette and references to indigenous flora and fauna, it’s a fully equipped and serene home away from home, and achieves the balance of luxury and warmth that Steenberg does so well, always referring back to its idyllic setting through the décor and outdoor spaces.
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At your leisure The picturesque landscaped grounds, and sheer magnificence of the setting make it perfectly poised to offer an escape and a sense of rejuvenation whether this takes the form of sporting pursuits or a more slow-paced spa treatment. The 18-holes championship golf course was originally conceived by Peter Matkovich, a Zimbabwean golfer who spent time on the professional European and South African circuit before moving full time into course creation in the 1990s. His design for Steenberg took cognizance of the existing indigenous beauty of the site with a varied and unique character that mirrors the environmental diversity of the area and makes use of natural features and hazards such as the vineyards, pine forest and gentle waterway, features that has made it one of the top-three-rated courses to visit in South Africa. If sedentary is more your speed, the spa, adjacent to the hotel reception, is a highly recommended way to spend a day. Intimate and instantly welcoming, by virtue of the therapists that make up the team as well as the general ambience, it plays off the built-in tranquility of its location for a true time out. Taking
place in four soothingly decorated rooms, some of which open onto the garden, using world-class products, treatments are designed to stimulate all the senses and cater to each guest’s individual needs. Whether it’s a quick grooming treatment (pedicures, manicures, a lash tint), something more luxurious (facials, massages, wraps), or a fully fledged full-body pamper package that takes the better part of a day, the spa’s staff and setting make it an indulgent experience. Once the treatment is complete, the relaxation room offers a cocooning space to reacclimatise – with herbal teas and low lighting. While it offers a well-rounded lifestyle experience, that offers something for every type of leisure visitor to the estate, Steenberg also answers the needs of the business-oriented guest via a range of conferencing packages able to cater to up to 40 delegates. With proximity to the Southern Suburbs and a setting that inspires productivity, it’s a refreshing alternative to the usual city-bound corporate venues, with a good deal more polish and personality.
Past and future Despite the extensive and storied past of Steenberg, it’s very much a contemporary lifestyle destination. From its engaging service and 360-degree lifestyle offering to its sustainability initiatives, the emphasis is on high-level hospitality. Staying true to what it does best - genuine warmth, a personal touch and heaps of history – is what sets Steenberg apart and makes it such a consistently excellent destination.
Lucania Dairies
Established in 2000, Lucania Dairies is named after a region in th
Coming from a refrigeration background, Giovanni developed a passion for cheese making, and taught himself how to make cheese. He managed to turn his passion and appreciation for good quality cheese into a successful Italian Cheese Farm. Giovanni initially started producing goat's milk with a herd of 30 goats. The demand for his niche market product grew and soon there was huge interest for good quality Italian goat's milk cheese. Lucania Dairies progression and transition to producing cheese was natural, and went on to become the No1 supplier to their primary market, the Italian Community. The hobby turned into a successful Italian Cheese Farm, brought the owner Giovanni much joy. He found his role fulfilling as this experience took him back to his roots, where the consumption of good quality cheese is revered.
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he south of Italy, where the founder, Giovanni Scarcella was born.
Diversification Due to popular demand, Lucania Dairies diversified and expanded their product range to include a variety of cow's milk cheese. Â Lucania Dairies is currently the supplier of choice to top restaurants, hotels and delis in Johannesburg. The success of Lucania Dairies is due to the superb quality of their products, and excellent service from the ever friendly Giovanni and his team.
DE KRA
From port pr 40 Fromage September 2018
NS...
ro ducer to innovator By Annemi Nel
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The History Through the decades the farm De Krans has been synonymous with quality port style wines. Given the climate and the terroir, Portuguese grape varieties flourished and resulted in multiple awards and platter stars. However, the De Krans range is so much more than their decorated fortifieds. De Krans is one of the most innovative producers in South Africa: Premium Moscato Perlé, Cape Pink, Espresso, top quality Portuguese dry red wines are all good examples. The Portuguese style red wines are making a name for themselves with the Tritonia 2015 having won the trophy last year for the best non-Bordeaux red blend at the prestigious Old Mutual Wine show. To complete the versatile portfolio, the farm also boasts with a boutique style Classic Varietal Range including Free Run Chenin Blanc, Wild Ferment Chardonnay and their Basket Press Cabernet Sauvignon. , made by using special winemaking techniques, to distinguish this range from other wines from the same varieties. Originally known as Buffalo valley (Buffesvallei) when the farm was acquired by the Nel family in 1890, De Krans is situated in Calitzdop. Nestled between Ladysmith and oudtshoorn on the popular Route 62, this small Klein Karoo town has become synonymous with quality port-style wines and is also known as the Port Capital of South Africa. Calitzdorp has a unique terroir, being the most species-rich arid area in the world. It has a very low rainfall, cold winters and warm summers, cooler than Swartland, Wellington & Paarl in summer. Headed up by the two Nel brothers (Boets and 42 Fromage September 2018
Stroebel) as well as winemaker and Diner’s club winemaker of the year nominee, Louis van der Riet, De Krans is very much a product of teamwork and a passion for wine. With the first Portuguese grapes planted in the 70’s in Calitzdorp, De Krans organically gravitated towards producing exceptional quality port-style wines. One of their latest releases, A Twist of Fate 2016, was developed especially to pay tribute to how the port industry started in Calitzdorp. This Portuguese style dry red has very quickly grown to become one of our best-selling wines on the farm. It is a complex, light-bodied red wine, with an abundance of plums and cherry fruit aromas and a savoury, spicy earthiness. It has subtle tannins and an elegant, lingering finish and is best served chilled in summer – really the ideal summer red wine! The unique story behind this wine is as delightful as the wine itself. Two grape varieties were planted only to discover a few years later, that these were not the varieties that we intended to plant. They were in fact Tinta Barocca and Tinta Amarela. So this wine is a marriage of two classical Portuguese varieties, which were both planted by a twist of fate. The fact that they used a dry red wine to honour and tell the story of port, just goes to show exactly how far they have come in terms of promoting the versatility of Portuguese grapes as well as highlighting the potential of Klein Karoo as a quality still wine producing region.
Challenge the way you think about Port With the first Portuguese grapes planted in the 70’s in Calitzdorp, De Krans organically gravitated towards producing exceptional quality port-style wines. Backed up by several top awards for these wines, De Krans has managed to carve a name for itself through the years as being one of the leading port-style wine producers in the country. Their flagship, the Cape Vintage Reserve boasts eleven vintages, being awarded with the soughtafter 5-star rating in Platter’s Wine Guide, with the most recent Cape Vintage Reserve 2015 scoring 96 points (and earning the title of Best Fortified Wine in South Africa) in the 2017 Tim Atkin SA Wine Report, as well as winning a Veritas Gold medal. The De Krans Premium Cape Ruby also boasts 12 years of Platter’s 4-star ratings, with the Cape Tawny Limited Release receiving a 4½ and Cape Vintage a 4-star rating, respectively, in the 2018 Platter’s Wine Guide. In addition, the Cape Tawny Limited Release scored 92 points in the Tim Atkin 2017 SA Wine Report and won a Gold medal at the 2017 Veritas Awards. While these stickers are eye catching on a bottle, a port-style wine shouldn’t only serve as a trophy sitting in a glass cabinet left to mature for 10 or 20 years (remember, unopened). While saving a special bottle for a special occasion or having a chance to taste a 20-year-old Tawny is quite an experience and of course warranted, port-style wines should be enjoyed at different occasions with an assortment of foods throughout the year.
According to Boets Nel, Cape Wine Master and MD of De Krans Wines, the perception that portstyle wines can only be enjoyed in winter, is not correct. “At De Krans we produce a wide range of styles, that can be enjoyed throughout the year and at many different occasions. These wines are definitely not only meant to be enjoyed after dinner at the fireplace with cheese, dessert or coffee, although this will always be a great combination as well. There is just so much more to port-style wines. These wines also go extremely well with food.” Port should be celebrated in practice as much as in theory and when it comes to scope of practice, a port can really do it all. In retrospect, officially throwing “wine” into the mix is in fact much more conducive to promoting port and food pairings and may be more beneficial than we know for the future of port-style wines. It allows the consumer to casually move away from the port by the glass-, after dinner-, fireplace scenario. While there are many different port styles, two favourites are without a doubt the Premium Cape Ruby and the Cape Vintage. The Ruby is considered the most popular style of the Cape port style wines due to its accessible palate, fruity character and versatility in functionality. The De Krans Premium Cape Ruby is a non-vintage portstyle wine and is made up of a blend of between six months and three years in oak. This wine is known for its signature deep Ruby colour, and ripe fruit and spicy aromas. The Cape Ruby pairs well with traditional Cape bobotie,waterblommetjie–bredie, rustic pastas and hearty soups. What makes the De Krans Premium Cape Ruby extra attractive is its price, with it being the most affordable of the port styles at R75 per bottle approximate retail price. On the other hand, the De Krans Cape Vintage is more intense, full bodied, structured, “drier” in style and darker in colour. This wine has been made of grapes of a single vintage and oak matured for at least a year. Vintage ports are best paired with Karoo lamb potjie, venison pie, roasted vegetable lasagna or a selection of cheeses. The De Krans Cape Vintage, the fastest growing port style in SA, retails at R95 per bottle. Furthermore, the De Krans Cape Tawny Limited Release is the perfect partner with brown onion soup, loin of pork, stuffed with dried fruit or with prawns prepared in a light Malaysian style. In turn, the De Krans Cape Vintage Reserve is superb with venison and wild fowl. The versatility of different port styles allows for port- style wines to not only be paired with food, but to use it to cook with. Don’t feel bad to pour the entire bottle of ruby (or vintage, depending on your budget) over that leg of lamb or in the potjie, as you will no doubt taste the difference it makes to the dish! A match made in culinary heaven. 44 Fromage September 2018
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The beauty of port style wines is their incredible versatility in where and when to use them. De Krans played a pivotal role in promoting the idea of serving port chilled, with crushed ice, or using it as a cocktail mixer to signify that port could indeed be enjoyed throughout the year. Since making the first Pink Port in South Africa in 2008, the team has developed several drinks using the pink port. The Ginger up (pour De Krans Original Cape Pink in a high ball glass filled with crushed ice, a shot of Gin, a dash of bitters and topped up with ginger beer. The perfect thirst quencher) is a firm favourite. Alternatively, make your guests swoon over a champagne glass filled with 3:1 MCC Brut to Cape Pink – and it’s pretty too. For the more inventive at heart, why not experiment with the De Krans Espresso and whip up your own Espresso Martini using a recipe courtesy of De Krans Bistro and Deli manager, Shannon Botes. Mix three parts espresso dessert wine, one-part espresso (cold), and one-part vodka. Shake it up, decant into an elegant cocktail glass and garnish with coffee beans. A guaranteed show stopper. The Cape Vintage Reserve is considered the benchmark of all things port and is usually darker, very structured and intense and full in flavor. This style is bold and can really stand its own with mature cheeses like blue cheese or simply savour on its own. And if you want to go old school and have a glass of port after dinner, do remember to chuck that small cherry glass. Yes, they are cute and tiny but, really, they’re not doing the port-style wine any justice. After all, a port is still a wine. You wouldn’t serve a robust red wine in such a small glass, so you shouldn’t put the port through the same misery. Chances are it will feel trapped and highly under appreciated. It needs the space to shine, for you to swirl and whirl and appreciate the beautiful array of colours the different port styles represents.
Moscato Success The Gateway to still wines For dessert the options are plenty and abundantly delicious. The De Krans Cape Tawny Limited Release (although serve chilled it is absolutely yum) pairs perfectly with crème brûlée or malva pudding or served with a cheeseboard. Be sure to slightly bake the cheese, drizzle with some honey and a selection of nuts. The toffee, hazelnut, caramel flavours will definitely shine through. For baked chocolate desserts such as chocolate brownies, chocolate fondant or to use in an ice cream sauce, the Cape Ruby or Cape Vintage are the perfect partners to these dishes. Another new pairing discovery is the Cape Pink with white pepper corn panna cotta – an unconventional yet delicious pairing, but it works. 46 Fromage September 2018
While Moscato have only recently become a trendy wine style in South Africa, this fruity, sparkly delight has really made a name for itself overseas, especially in the USA and Canada, for more than a decade. Hip Hop and rap artists have written about Moscato since the mid 2000’s, with the category becoming associated with a fun and cool lifestyle. With the popularity finally spilling over to our shores, De Krans Wines in Calitzdorp made the first Moscato Perlé wine in South Africa in 2012, the De Krans Premium Moscato Perlé. Regarded as one of South Africa’s leading port-style and sweet Muscadel producers, De Krans managed to evolve to producing a sophisticated Moscato. The wine puts a twist to traditional Muscadel, while showcasing the complex spicy and fruit flavours, finishing off with a fizz – completely transforming
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the idea of sweet into a refreshing, sparkly white wine with a hint of sugar. While the popularity of Moscato undeniably hails from the scenes of the rich and famous in the USA, the category has managed to nestle itself in all types of markets in South Africa. Firstly, it appeals to most non-wine drinkers, who have proven likely to try something sweeter when it comes to experimenting with wine. The fruitiness combined with the sweetness and fizz makes the wine easily accessible to even the most unexplored taste buds. In return, the style also appeals to the most refined wine drinker or connoisseur, thanks to the fact that it is trendy, all round delicious and generally well-priced – making it a low risk buy, and even daring or exciting for the astute Sauvignon Blanc lover. Not only does the wine appeal to different markets in terms of wine experience, the wine also resonates with young and old. In addition, the wine is extremely appealing due to its generally low alcohol levels. The De Krans Premium White Moscato Perlé has an alcohol of 8.5%, making it an attractive choice, especially when it comes to health concerns and driving responsibilities. The lower alcohol, combined with the freshness and zest, gives it an overall feeling of drinking a “lighter” wine. Moscato as a category also has a far-reaching appeal in terms of its functionality. Moscato is often grouped with, or substituting a bubbly, it being lower in alcohol and a more affordable alternative. Moscato is also often utilized as a cocktail mixer. With the De Krans Premium White Moscato Perlé being such a hit, and with the De Krans team priding themselves on their passion for consistent change and innovation, it seemed only natural to develop something similar in style for the red wine drinkers out there. The newly released 2017 Premium Red Moscato Perlé is a natural sweet red perlé wine, made from predominantly Muscat de Frontignan grapes, blended with a small percentage of our own South African Pinotage grapes, to create the perfect balance in colour, flavour and taste. The result is a beautiful light ruby red colour, with fine bubbles and fresh fruit flavours of strawberries, blackcurrants and exotic spice. It’s not a red wine, it’s not a sweet wine, it’s definitely not a rosé. When to drink it then, you might ask? Use it as an aperitif serve chilled, use as an accompaniment with cheeses, red meat and fruit/ chocolate desserts. With a alcohol of 9.5% it really is safe to use at all times, even breakfast with the in-laws or a picnic lunch date. And if this Moscato Red thing is completely new to you, remind yourself that you’ll try everything once, right? (at approximately R55 a bottle retail, it’s hardly risky).
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De Krans Bistro and Deli The De Krans Bistro and Deli, a fairly recent addition De Krans, will be celebrating its third birthday in December. The De Krans Bistro and Deli was also awarded the Tripadvisor Certificate of Excellence and is still the Tripadvisor recommended number one destination in Calitzdorp. The bistro offers a wide selection of breakfast and lunch options, perfect for the whole family. The outside play area is guaranteed to keep young ones entertained. A visit to the deli is the perfect excuse to stock up on local products which include homemade jams, atchars, olives, olive oils, rusks and balsamic reductions. The Tasting Room is conveniently situated next to the bistro, allowing ample time to sample some of De Krans’ superb range of wines and ports.
Photograph: Andre du Plessis
We launched the De Krans Long Table initiative in July 2017, where the Bistro and Deli manager, Shannon, showcased his chef-in–training skills when he cooked up a storm every second Saturday. This lunch was then paired with wines of De Krans and guests were joined by either winemaker Louis van der Riet, or Cape Wine Master and Managing Director, Boets Nel. These lunches offered a unique opportunity where guests could interact with Louis and Boets, all while enjoying their three -course meal. This Long Table Lunch will continue over summer in a different format, a Long Table Dinner, to be hosted once a month. We simply had to continue this Long Table tradition, and what better way to enjoy the warm, balmy nights of the Klein
Karoo than with a glass of De Krans wine and a lovely dinner served under the trellised Hanepoot vineyard. Summer brings with it so many wonderful things - long lazy days at the pool, sipping ice-cold De Krans Pink & Ruby cocktails, leisurely lunches and of course deliciously sweet seasonal fruit. Look no further than De Krans Wines in Calitzdorp for some of these summer sensations. During the months of November through to March De Krans invites visitors to partake in a farm favourite of picking seasonal fruit. Check out their newly redesigned website at www. dekrans.co.za for updated information about fruit pickings, long table lunches and other events.
Telephone: 044 213 3314 Calitzdorp, Western Cape
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FARM MADE! FROM OUR PASTURES TO YOUR PLATE! Visit the home of La Petite France handmade cheeses. Just 5 minutes from Howick, nestling in the rolling hills of the Karkloof, is Preston Farm, the home of La Petite France cheese. Using milk exclusively from our own herd, which is not pushed for production and not fed grains, we produce the La Petite France cheeses including Camembert, Brie, Hilton Blue, Tilsiter and three types of Feta, three types of Haloumi, full fat and fat free strained yoghurt amongst others, all the cheeses that South Africans have come to know and love. We make all our products by hand and still ensure the safest and best quality products with using only vegetable rennet and no preservatives, additives or stabilisers. We have been certified Halaal by SANHA recently. Come and enjoy a brunch, lunch or cream tea / coffee at the La Petite France Cheese Café.
CHEESE CAFÉ
Soak up the ambiance of our working dairy farm in our newly opened café for lunch, brunch, cream tea or just a coffee. Opening times: Thursday - Sunday &public holidays, 10am - 4pm.
FARM SHOP Available in the shop are all our cheeses and our favourite accompaniments for them, with other local produce. Opening times: Monday - Friday 8am to 4pm. Weekends & public holidays 10am to 4pm.
PRESTON FARM, No 9 Karkloof Road, Howick. Tel : 033 940 0985
Cheddar ~ The Courtesy the British Cheese Board www.cheeseboard.co.uk
Probably the most consumed cheese in the world, Cheddar originated from Somerset around the late 12th Century and took its name from the Gorge or caves in the town of Cheddar that were used to store the cheese. The constant temperature and humidity of the caves provided a perfect environment for maturing the cheese. The town 52 Fromage September 2018
Best in Brittan
also gave its name to a unique part of the cheesemaking process – known as Cheddaring - which is the process of turning the slabs of curd and piling them on top of each other in a controlled way to help drain the whey.It also stretches the curd. The process helps to create a harder cheese with firm body and is unique to Cheddar making. Some History
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History Cheddar making in Somerset goes back more than 800 years with records from the King of England’s accounts (the so called “Great Roll of the Pipe”) noting that in 1170 the King purchased 10,240 lbs (4.6 tonnes) of Cheddar cheese at a cost of a farthing a pound. The king at the time- Henry II - declared Cheddar cheese to be the best in Britain and his son Prince John (who reigned between 1199 and 1216) clearly thought the same as there are records of him continuing to buy the cheese for the great Royal banquets. In the reign of Charles 1 (1625 to 1649) parliamentary records show that the cheese made in Cheddar was sold before it was even made and indeed was only available at the court. In 1724 Daniel Defoe devoted a chapter to Cheddar and its cheese in his book “A tour of the Islands of Great Britain”.
Today Today Cheddar cheese is still made in Somerset but also all over the world. It is made on farms in the West Country and 14 makers are licensed to use the EU Protected Designation of Origin “West Country Farmhouse Cheddar”. The cheese must be made on a farm in the four counties of Devon, Cornwall, Dorset and Somerset from locally produced milk and using traditional Cheddar making techniques – including hand Cheddaring. West Country Farmhouse Cheddar is matured in the region and sold at a minimum age of 9 months and is subject to regular grading throughout its life. Larger dairies throughout the UK also make Cheddar and this is sold at different ages. Mild Cheddar is typically sold at about 3 months of age; medium matured Cheddar at 5 to 6 months; mature Cheddar at around 9 months, Extra Mature at around 15 months and Vintage at 18 months or more. As Cheddar matures so its taste develops from the young creamy taste of mild Cheddar to complex, lasting, slightly nutty flavours of mature Cheddar and beyond. Major brands include Cathedral City, Pilgrims Choice, Colliers and Seriously Strong whilst many supermarkets will now include the creamery or the farm in which the cheese was made. For example, Davidstow, Taw Valley, Lake District, Caledonian Pembrokeshire, Lockerbie and Isle of Man in the case of major creameries and Alvis, Gould, Denhay, Parkham, Brue Farm, Quickes, Goodwood Estate or Keens, in the case of farm made cheeses. Cheddar is made in most areas of the country often as a balancing cheese when milk supply from a farm peaks. Traditionally made Farmhouse varieties, which may be cloth bound, become significantly harder as they age; the texture becomes drier and the flavours generally more complex than their creamery counterparts. Some of the farm-made Cheddar uses unpasteurised (raw) milk which will tend to have rather more complex and stronger flavours, whilst others will use pasteurised milk. Cheese flavour will also vary depending on the time of year it was made and what the cows may have been eating at that time. Creamery made Cheddar is increasingly being sold at a longer age in response to changing consumer tastes for tastier cheese. These more mature (extra mature or vintage) Cheddars often have a characteristic sweet, nutty flavour with a very long finish. Mild Cheddar remains popular as an every day cheese and is characterised by a gentle, creamy flavour and has the added advantage of slicing easily. So whatever your preference there will be a Cheddar for you depending on its age, how it was made, where it was made and the time of year that it was made.
Processing...
Smokey Karoo Gold 1 ‘Drink with Respect’
Cheese and Recipe Supplied by Klein River Cheese Photograph: Jacqui S Photography
100% Agave
The process of making quality 100% agave spirits very unique and difficult to master. It basically goes from harvesting, to a slow baking process, to crushing, to fermenting, and finally a distilling process, that all takes about a month to complete. After you distill your “Blanco” or un-aged spirit it goes into the aging process to make Reposado which means “rested.” The baking process creates the main difference between Tequila and a Mezcal. The oven used for making Tequila is electric, like a very large kitchen oven, whereas with a Mezcal its wood burning oven, more like a super large pizza oven. The spoke and fire effects the agave as it bakes and gives it that distinctive smokey flavour. Mezcal for me is more South African, as the baking process is more like a Braai as aposed to an oven ;) Mezcals are also made from a range of different agave like the ones found in South Africa, whereas Tequila is only made from the Tequiliana Webber. Inspired by her trip to Mexico Sarah returned to South Africa and found the agave growing in abundance in the Karoo. After she found the right distiller who was crazy enough to help her create an authenic 100% agave spirit.They then built a wood fired oven especially designed to cook the agave the same way the Mezcalias do in Mexico.
And so Leonista was born. https://www.youtube. comwatch?v=3cDXUnyQlNc
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Company vision and Mission I want to be the Patagonia of Liqour brands.
A conscious company. Company slogan
“Drink with respect” While traveling through Mexico and learning about agave spirit production I observed and was impressed by how much industry and job creation there was around the plant even in the most poverty stricken areas of the country. I saw so many parallels between Mexico and South Africa and was inspired to try create the same industry and job creation around the agave plant in South Africa as I saw there. The Karoo is very special to me and I wish to see it thrive. In my opinion is struggling for jobs and industry. Employing workers to harvest the plant and work in the distillery is great way to inject some revenue, pride and excitement into the area. My vision for Leonista is to be the Patagonia of Liqour brands.i.e a conscious company that tries to have more of a positive effect on the world and environment than a negative. All my products are fully recyclable and soon to be biodegradable. I plan to use a certain percentage of profits in the future for community upliftment programs in the Karoo and around SA.
I understand Alcohol is a negative influence on society most of the time so I am trying to change the way people drink and perceive drinking
with the campaign and company slogan “drink with respect.” i.e always respect the spirit, sip slowly and never overdue it. Products, raw materials and staff are all South African so I am always trying to support local and uplift the SA economy.
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Contributors List
www.avontuurestate.co.za
wayne@buffaloridge.co.za www.buffaloridge.co.za 082 375 0977
Contact details are cultureclubcheese@gmail.com www.cultureclubcheese.co.za 087 150 9118
Telephone: +27 (0)21 2002580 cheese@dalewood.co.za www.dalewood.co.za
Telephone: +27 (0)44 213 3314 www.dekrans.co.za
Website: www.draymans.com Office Tel: 012 804 8800 Moritz Cell : 082 787 9136 E-mail: info@draymans.co.za Address: 222 Dykor Road, Silverton, Pretoria, 0184 www.copelandrum.com james@copelandrum.com
Contact Details
Tel: +27 (0)28 2121107 info@creationswines.com www.creationwnes.com 64 Fromage September 2018
Cedar Square Fourways • Tel: 011 467 9709
Enquries: 012 205 1271 Trade: Kyle 071 631 9003 www.flowstone.co.za
Websites : www.hydeawayfarm.co.za Dairy Product Orders, Farm Visits and General Enquiries Dinki Hyde 0832543921 dinki@hydeawayfarm.co.za
www.popsicles.com
Ginifer Small Batch Handcrafted Tel: 011 608 1838 http://www.ahbev.com/.
www.lapetitefrance.co.za
GOAT PETER Contact Us
Alastair: Cellphone: + 27 72 136 2087 Marianne: Cellphone: + 27 83 268 6709 Sales: Hazel Food Market in Hazelwood; Pretoria www.hazelfoodmarket.co.za every Saturday from 08:00 to 14:00
www.leonista.co.za Facebook: @leonista_100%agavespirit Inst: leonista_spirit Twitter@leonista_spirit
Tasting Room: 7 Hopkins Street Salt River, Cape Town Follow us on Facebook, Instagram and Twitter @HopeOnHopkins #choosehope www.hopeonhopkins.co.za
Telephone: +27 79 2071061 www.lucaniadairies.za.net September 2018 Fromage 65
Raw Honey www.rawhoney.biz caroline@rawhoney.biz
Website - www.thegourmetgreek.com Email - dimitriades@telkomsa.net Facebook - The Gourmet Greek
QUALITO DISTILLERY 36 Potgieter Street, Phalaborwa 1390 Limpopo South Africa (064) 522 7600
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www.steenbergfarm.com or #LiveSteenberg on Twitter @SteenbergWines and Facebook at facebook.com/steenbergestate.
vineards@endlessgroup.co.za 028 284 9488
Fromage A TEMPTING INSPIRATION
Cell: +27 713944939 Facebook: @fromagemagazine
WE PRIDE OURSELVES WITH ENJOYABLE MASTER CLASSES IN DELICIOUS WINES
Cedar Square Centre Willow Avenue Fourways , Johannesburg 2068 www.eighteen13.co.za Wine Made Simple
Portugues Style Wines
De Krans logo gscale 1.pdf
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2016/10/11
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