Dalewood Fromage is an integral part of Dalewood Farm. It is an artisanal farmstead operation producing cheese from the ground up with the goal to handcraft. The source is Dalewood's own Jersey milk which makes it a genuine ESTATE cheese.

Dalewood's unique recipe was formulated by Rob Visser  who studied Dairy Technology under the guidance of renowned South African Norman Robertson.  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 is the Huguenot®; uniquely Dalewood, uniquely South African.

Although the farm is not yet open for tasting or sales we do sell direct on a collection basis and by prior arrangement.  The minimum purchase is one kilogram. Good to know Dalewood cheese can be made to order & ripened for any function or event.

It is important to note that the sell-by date at the back of each cheese should be used as a ripeness guide.  This date indicates a theoretical optimum ripeness which may be between 6 - 8 weeks of age depending on the type of cheese. To enhance flavour profile white mould cheese (Brie, Camembert & Blue) must be served at room temperature.

Because of its eco friendly approach to farming Dalewood is able to produce a natural product  with no preservatives, no colourants and no flavourants and suitable for vegetarians.

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'll taste the difference!

Made in the pastures...