The Dalewood Boland™ is a semi-hard cheese with a hard rind made in the style of a Port Salut – a cheese that was originally produced in the mid 1800’s in France by Trappist monks for consumption at the monastery. It has a relatively mild flavour; savoury and slightly sweet. It’s a cheese that has universal appeal with its smooth, velvety texture. Boland is a perfect partner for fruit and enhances any cheese board, but great to just eat on its own! It will always be a limited edition cheese, part of Dalewood’s Signature cheese range.
White mould cheese (Brie, Camembert, and Blue) should be served at room temperature, and will enhance the flavour profile. Dalewood is able to produce a natural product that is free of preservatives, colorants, and flavorants. This feta cheese is suitable for vegetarians due to its environmentally friendly farming practices.
About Dalewood Fromage
Dalewood Fromage is an essential component of Dalewood Farm. It is an artisanal farmstead dedicated to handcrafting cheese from the ground up, and Dalewood’s own Jersey milk is used. As a result, this makes it an ESTATE cheese. Lastly, Dalewood are a passion driven family dedicated to producing quality cheese from the ground up.
Rob Visser (who studied Dairy Technology) created Dalewood’s unique recipe. Years of experimenting, time spent in France sniffing out traditional cheese making secrets, and countless cheese tastings resulted in the Wineland range. The Wineland range is inspired by the magic and romance of the surrounding vineyards.
Brie, Camembert, and Blue cheeses are available in a variety of styles, shapes, and sizes that suit any occasion. Last but not least, the Huguenot®, Boland, and Lanquedoc are distinctively Dalewood and distinctively South African.
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