Huguenot® defies categorisation and its devoted creator Rob Visser is happy to keep it that way. It's a semi-hard, brushed rind-style cheese, moulded into huge golden cartwheels and slow matured for at least 6 months to unlock the flavours from the pastures of the Cape.

A uniquely Dalewood, uniquely South African cheese dedicated to our colourful heritage. You might say Huguenot tastes something like a rich cousin to Gruyère, medium-full in character with sweet, nutty overtones.

Superb in any recipe which calls for a mature cheese, on any cheese board or just as it is...

Available in 100g / 200g portions or in wedges of between 1 - 6 kilograms

Awards

2009 Qualité Award SA National Dairy Championships
2008 Eat In RMB Private Bank SA Produce Awards
2008 Qualité Award SA National Dairy Championships
Gold Medal : World Cheese Awards 2008, Dublin
Gold Medal: World Cheese Awards 2007, London
Gold medal: World Cheese Awards 2006, London
2006 Qualité Award SA National Dairy Championships