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The farm is looking forward to the change of season. With Autumn, the time has come to start sowing new pastures. Our jersey cows continue to provide us with their delicious milk despite the hot and extremely dry summer which we have experienced.

Next month, we’ll be welcoming a new member to our team, Dries Rossouw responsible for the management of the Jersey herd.
< Dries and his wife Jenny

On the cheese side, we will be opening a very small and rustic cheesery shop in the next couple of months which will offer, together with our usual range, two new promising additions :

1. Lanquedoc, in the Reblochon style, a semi-soft washed rind surface ripened cheese. The natural rind varies from yellow to orange with a light covering of fine white mould and the pate, ivory coloured is creamy & smooth. This time of the year milk from late lactation cows is rich, ideally suitable for the making of this cheese. Launched only a few months ago, it has been very well received and on its way to fame. The shelf life is approximately 8 –10 weeks
2. Boland, a delicate Dalewood creation in the Port Salut style, also a semi-soft cheese, which has an orange rind, a pale yellow interior, creamy mouth feel and a mild flavour.

In die herfsmaande wat voorlê gaan daar gekonsentreer word op grondvoorbereiding vir die saai van winterweiding. Dalewood maak gedurende die jaar al die kraalmis bymekaar om ons eie natuurlike kompos te produseer. Dit bevat al die noodsaaklike mikro en makro elemente asook baie organiese materiaal. Dus gebruik die plaas geen kunsmatige bemesting nie. Die landerye word nou met die gekomposteerde beesmis gestrooi, meganies bewerk en dan gesaai met 'n mengsel van kleingrane wat bestaan uit hawer, gars en korog.

Ons is ook slaggereed vir die opwindende 2012 kalfseisoen wat voorle. Reeds 98% van die kudde is dragtig dus sal die kalfseisoen binnekort in volle swang wees. Ons se vaarwel aan Danie en Jomien Slabbert wat terugkeer na die Namib. Ons gaan baie na Danie, met sy vriendelike behulpsame geaardheid verlang,hy het beslis sy merk op die Kalaharie rooibriun Dalewood kudde gelos. Ons op Dalewood wens die jong Slabberts alle voorspoed en vreugde vorentoe.

© reblochonfermier.com All Rights Reserved. Ingredients ( serves 4 ) 1kg potatoes cooked and cut in small pieces, 1 Lanquedoc with rind removed, 20ml fresh cream, salt, pepper, garlic, chives. Arrange several layers of potatoes pieces and sliced Lanquedoc, sprinkling each layer with salt, pepper, garlic and chives. Place in a hot oven ( 200 degree C ) for 25 – 30 minutes. Top with fresh cream 10 minutes before the end of cooking time. Serve hot with smoked ham.

© reblochonfermier.com All Rights Reserved. Ingredients 1 Lanquedoc, puff pastry. Place the Lanquedoc with rind removed, onto a puff pastry case large enough to wrap around the entire cheese. Bake in a hot oven for 30 minutes ( may be reheated in a medium oven for 15 minutes ). Serve with a green salad.

Click here to find out what the media has to say about Dalewood Fromage» Publications include Garden & Home, Timeslive.co.za, Michaelolivier.co.za, Wine Style, Taste, Paarl Post, Huguenot Grate, Fynproe and Stellenbosch News.