Fromage March/April 2019

michwood

Monthly content based cheese magazine, showcasing artisanal cheeses and related products, wines and small batch distilleries and much much more

Fromage

A TEMPTING INSPIRATION

March/April 2019

March/April 2019

Mitre’s Edge Boutique Winery • La Montanara • Honey & Co


Experience the abu

ZEVENW

Experience the finely crafted elegance and fascinating variety of

our wines in the leisurely atmosphere of the tasting room.

The picturesque Estate offers visitors dining, accommodation,

conferencing, banqueting as well as the Bakwena Spa.


ndant delights of

ACHT


From the Publisher

March/April was slightly delayed, our sincere

apologies, but sometimes to produce a full

publication, things don’t always go to plan.

In this issue our front cover is Ginifers limited

edition, Tincture black fig. Every year Ginifer

produces a limited edition, seasonal gin, this year

the black fig, is ideal to be paired with variety of

cheeses.

To De Krans Calitzdorp, we apologies for the

incorrect advert, placed on the February back

cover. We look forward to showcasing De Krans

on our May/June Front cover.

Enjoy

@FromageMag

Fromage

A TEMPTING INSPIRATION

March/April 2019

Publisher

Michele Wood

+27 713944939

fromagemagazine@gmail.com

Design

Michele Wood

+27 713944939

fromagemagazine@gmail.com

Contributors

La Montanara

Karla Steyl

Mitre’s Edge Boutique Wine

Bernard Nicholls

Recipe of the Month

Jackie Cameron

Photography

La Montanara

Elana van Zyl

Recipe of the Month

Cameron Easton

March/April 2019

Front Cover

Mitre’s Edge Boutique Winery • La Montanara • Honey & Co

Ginifer Tincture Dark Fig Limited Edition

www.ahbev.com

Belnori Boutique Cheesery

Hydeaway Farm

www.hydeawayfarm.co.za

Styling: Michele Wood

2 Fromage March/April 2019


T18.23

Wine Made Art

TOKARA, an award-winning wine estate in Stellenbosch,

has been named as one of the World’s Top 50 Most

Admired Wine Brands for 2018, by the prestigious

UK-based magazine, Drinks International.

www.tokara.com T: +27 (0) 21 808 5900 E: wine@tokara.com

Not for sale to persons under the age of 18. Enjoy responsibly.


Content

8. Constantia Glen goes green with

delicious Vegan Flammkuchen

Constantia Glen welcomes vegans with

a brand new edition to the popular

crispy Flammkuchen selection at the

tasting room.

10

10. Constantia Glen ~

A Timeless Vision

The evocative journey spanning over 140

years of Constantia Glen, a jewel in the

crown of South Africa’s oldest wine region,

has been chronicled in a beautiful coffee

table book.

14

34

18. Luxury House Party Accommodation

at Grande Provence

16

Luxury House Party accommodation

package at Grande Provence Grande

Provence has created an all-inclusive

luxury House Party accommodation

package for the ultimate escape with

friends and family in the Franschhoek

winelands.

4 Fromage March/April 2019

38


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


18

22. Broccoli & Blue Cheese Puff Pastry

Tart

Honey and Co is a small family run

business. Our Dad is our resident

Bee Keeper on our farm south of

Johannesburg. All honey sold by

Honey and Co is 100% pure and

unpasteurized.

22. Mitre’s Edge Boutique Winery

Family-owned and managed boutique

winery, Mitre’s Edge, is nestled at the

foothills of the Simonsberg Mountain,

between Paarl and Stellenbosch. It is in

this beautiful setting that winemaker Lola

Nicholls, assisted by husband Bernard,

focuses on producing relatively smaller

quantities of high-quality, award-winning

wines.

42. La Montanara

La Montanara, a private dairy farm, is

situated on the rolling hills at the foot of

the spectacular Langeberg mountains

between the towns of Ashton and

Swellendam.

56

6 Fromage March/April 2019


38. Honey & Co ~ Our Story

Honey and Co is a small family

run business. Our Dad is our

resident Bee Keeper on our

farm south of Johannesburg.

All honey sold by Honey

and Co is 100% pure and

unpasteurized.

8 Fromage March/April 2019


i

62

14

78

48

10 Fromage March/April 2019


ndulgence

March/April 2019 Fromage 9


indulgence

Constantia Glen goes green with Vegan Flammkuchen

Constantia Glen goes green with delicious Vegan

Flammkuchen

8 Fromage March/April 2019


Constantia Glen welcomes vegans with a brand new edition to the popular crispy Flammkuchen selection at

the tasting room.

The vegan Flammkuchen is topped with cheese-free basil pesto, grilled peppers, mushrooms, artichokes,

olives and capers with a drizzle of truffle oil. Vegetarians who prefer cheese on their Flammkuchen can

replace the artichokes with goat’s cheese. For a more substantial meal, tuck into a crisp summer salad with

your Flammkuchen.

Flammkuchen is a thin, crisp base layered with a variety of toppings.

The vegan Flammkuchen is available at R170 and is best enjoyed with a bottle of Constantia Glen Sauvignon

Blanc.

Constantia Glen is open from Sunday to Thursday from 10h00 until 18h00 and on Fridays to Saturdays from

10h00 until 20h00. Look out for the Constantia Glen signs towards the top of Constantia Main Road. Call

021-7955639, e-mail reservations@constantiaglen.com, visit www.constantiaglen.com, www.facebook.com/

ConstantiaGlen or follow @ConstantiaGlen on Twitter and Instagram. The GPS co-ordinates are S 34º 0’39.6”

E 18º 24’30.6”.

March/April 2019 Fromage 9


indulgence

Constantia Glen ~ A timeless vision

10 Fromage March/April 2019


March/April 2019 Fromage 11


Constantia Glen - A timeless vision

The evocative journey spanning over 140 years of Constantia Glen, a jewel in the crown of South Africa’s oldest

wine region, has been chronicled in a beautiful coffee table book.

Constantia Glen – A timeless vision captures the life and times of this boutique wine estate through its turbulent

early history and eventual transformation from forest land into one of the Cape’s premier family owned wine

estates.

Carefully researched and written by author Clare O’Donoghue with compelling photographs by Craig Fraser,

the book is a celebration of Constantia Glen’s prowess. This visual feast is a historical account, rich in scale, but

it is also the intimate story of the Waibel family whose determined vision is underwritten by a deep love for the

land they have nurtured over four generations.

The book pays homage to the finely-tuned contemporary operations and advances behind its world-class

winemaking, the Constantia Glen team’s unflinching commitment to quality in everything that they do and the

‘extended family,’ the Constantia Glen staff – some of whom have worked on the farm for decades.

“There’s a lot to be said for continuity,”

says Alexander Waibel, the third generation custodian of Constantia Glen.

“It’s in the way we learn about our vineyards and the way we value the people who work in them.”

The 60 hectares of undulating landscape have been under the custodianship of the Waibel family, a textile

dynasty from Dornbirn, Austria, since the late 1950s – first as rolling forest land, then an Angus stud before

returning to their historic wine farming roots. The first vines were planted in 2000 with the very first vintage of

Sauvignon Blanc harvested in 2005.

As a vanguard in the pioneering story of the Constantia Valley, Constantia Glen’s internationally acclaimed

Bordeaux-style wines are known for their profound sense of place.

“We steer our grapes into wines that are a reflection of where they are grown,” says Winemaker Justin van Wyk.

Situated on the upper reaches of Constantiaberg just 20 minutes from the Cape Town city centre, Constantia

Glen is a haven from the urban bustle so deceptively close by.

Constantia Glen – A timeless vision is published by Quivertree Publications and sells for R500 at selected book

stores.

Constantia Glen is open from Sunday to Thursday from 10h00 until 18h00 and on Fridays to Saturdays from

10h00 until 20h00. Look out for the Constantia Glen signs towards the top of Constantia Main Road. Call

021-7955639, e-mail reservations@constantiaglen.com, visit www.constantiaglen.com, www.facebook.com/

ConstantiaGlen or follow @ConstantiaGlen on Twitter and Instagram. The GPS co-ordinates are S 34º 0’39.6”

E 18º 24’30.6”.


Experience

Luxury House Party Accommodation at Grande Provence


Luxury House Party accommodation

package at Grande Provence

Grande Provence has created an

all-inclusive luxury House Party

accommodation package for the ultimate

escape with friends and family in the

Franschhoek winelands.

March/April 2019 Fromage 19


The House Party package offers exclusive use for a maximum of 10 people for a two night’s stay in the complete

privacy of the secluded Owner’s Cottage. Steeped in period grandeur, the beautifully appointed Owner’s

Cottage offers contemporary luxury and warm hospitality with four luxurious en suite bedrooms, a deluxe suite,

lounge and conservatory leading out to the soothing pool area set in a country garden. Blanketed in a palette

of muted charcoal greys and white linen, the rooms beckon an indulgent experience.

House Party guests will be treated to a selection of tailor-made experiences including a harvest table feast upon

arrival for dinner, a country-style picnic under majestic oaks and a guided wine tour and tasting. Alternatively

guests have the option to make use of the famous Franschhoek Wine Tram for a hop-on/hop-off self-tour

through this French inspired village. For the ultimate culinary indulgence guests will be treated to dinner at The

Restaurant at Grande Provence with access to all that this magnificent 17th century estate has to offer including

the magnificent Sculpture Garden. Framed by a backdrop of lush vines and majestic mountains, this tranquil

setting is a great way to create lasting memories.

This all-inclusive package is tailor-made for a group of 10 guests at R79 000 per night for the entire cottage with

a minimum stay of two nights.

March/April 2019 Fromage 21


Recipe of the Month

By Jackie Cameron

Photography: Courtesy Cameron Easton

22 Fromage March/April 2019


Broccoli & Blue Cheese Puff Pastry Tart

For the puff pastry: or use ready-made if time

doesn’t allow to make your own

Puff pastry

Puff pastry is time-consuming to make, but the

homemade version is infinitely better than anything

you can buy. You’ll need to set aside most of a day to

allow for all the resting time in between the rolling and

folding, but a big plus is that puff pastry freezes well;

just make sure you defrost it thoroughly (overnight, in

the fridge) before using. This recipe makes more pastry

than is required for this recipe, so you’ll definitely have

enough for a second, or even a third, round.

Makes ± 1.2 kg puff pastry

Preparing the butter

450 g salted butter, at room temperature, grated

115 g white champagne valley bread flour

15 ml freshly squeezed lemon juice

Making the dough

200 g champagne valley cake flour

200 g white champagne valley bread flour

50 g cold salted butter, cut into small blocks

250 ml iced water

15 ml freshly squeezed lemon juice

5 ml fine oryx salt

Preparing the butter

Combine all the ingredients in a mixing bowl, working

the flour into the butter with a wooden spoon or your

hands.

Turn the mixture out onto a work surface and shape

into a block (± 10 x 10 cm).

Wrap tightly in clingfilm and place in the fridge until

the butter is chilled

and firm, but not hard. (You can do this ahead of time,

but remember to take the butter mixture out of the

fridge a few minutes before you need it, so it is not

rock hard.)

Making the dough

Sift the cake flour and white bread flour together.

Add the blocks of butter, working them in with your

fingertips until the texture resembles breadcrumbs.

Make a well in the centre of the flour mixture and pour

in the iced water, lemon juice and salt.

Using your fingers, work the ingredients into a dough,

trying to knead as little as possible. Shape the dough

into a ball, wrap tightly in clingfilm, and place in the

fridge for an hour or two, to get firm and cold.

Making the pastry

Take the ball of chilled dough out of the fridge.

Remove the clingfilm. Flatten the dough slightly and

score an ‘X’ on top. Roll out the four ‘arms’ of the

cross, making sure the centre of the dough is about

four times thicker than the arms, and about the same

size as the butter-flour block resting in the fridge.

Place the chilled butter-flour block in the centre of the

dough (if it doesn’t fit, roll the dough out some more).

Fold each arm of dough in turn back over the butter,

to enclose it, pressing down lightly to make a snug fit.

March/April 2019 Fromage 23


Flour your working surface well. Roll the dough into a

rectangle (roll up and down only, keeping to the same

direction). Lightly mark the rectangle into horizontal

thirds. Fold the bottom third of the dough upwards

and fold the top third down to meet the lower edge

(as if making an envelope).

Give the dough a quarter turn, so the closed side is on

the left (like the spine of a book). This completes one

fold. Mark the edge with a single finger indentation

(this will remind you how many ‘fold-and-turn’ steps

you have completed). Wrap the dough tightly in

clingfilm and place it in the fridge to rest for at least

30 minutes, or until cold.

Repeat the rolling, folding and resting process five

more times (for a total of six ‘folds’), marking the

appropriate number of finger indentations on each

fold, to help you keep track. After the final 30-minute

resting period, the pastry is ready to be used in a

recipe. At this point, you can leave the pastry in the

fridge overnight, or even for a few days. You will only

need half of the pastry for this recipe. Divide pastry in

half and freeze the rest to use another day. Remember

to defrost frozen pastry thoroughly before using in a

recipe, preferably overnight in the fridge.

We use bread flour in puff pastry because it provides

the gluten structure needed to form a strong dough

that is able to trap the water vapour that forms during

the baking process.

Roll the pastry out to half a cm thickness. Cut into 10

x 12 cm rectangles. You should be able to roll out 6/7

of these rectangles.

core. Blanch the broccoli (Place into a pot with salted,

boiling water for a few seconds and then immediately

dunk into a bowl with ice water to stop the cooking

process) to ensure a vibrant green colour.

Mix the egg, cream and 70 g of the gorgonzola

together in a bowl, whisking until the mixture is well

mixed. Season with salt and pepper.

Place a few broccoli florets in each of the prepared

puff pastry cases. Pour some of the egg mixture over

the broccoli and crumble the remaining gorgonzola

across the top. Bake in the oven for 15-20 minutes,

until the puff pastry cases are crispy and the egg

mixture has set.

Remove from the oven and serve with herbed

izaqheqhe and spring onions and crumble some more

gorgonzola across the top.

For the izaqheqhe-Zulu Cream Cheese Spread

Ingredients:

1 L Maas

50 g herbs of choice (thyme, rosemary and oregano

works well, ideally picked fresh from the garden)

Method:

Hang the mass in an oil filter (within a sieve-over a

bowl) or muslim cloth overnight in the fridge. Discard

the whey the following morning and use the curd-so

the solid amount.

Chop the selected herbs and stir into the curd.

Lightly score a 2 cm border, taking care not to cut the

pastry all the way through. Chill for about an hour in

the fridge.

Pre-heat the oven to 220˚C.

Remove from the fridge and brush the pastry with

egg wash (1 egg with 15 ml water-whisked together).

Place the pastry in the oven and bake for about 20

min, or until the pastry is golden brown and cooked

all the way through.

Push down the scored area, to create and pastry ‘shell’.

For the tart:

Ingredients:

1 head broccoli

2 whole egg

200 ml cream

150 g gorgonzola or any blue cheese

Oryx Salt & Pepper

Extra gorgonzola for garnish

Sliced spring onions

Method:

Preheat the oven to 200˚C.

Cut the florets from the broccoli head and discard the


Halloumi, Ricotta, Feta, Greek Style Yogurt, Labneh, Butter, Mozzarella, Mozzarella knots, Kefir and

Camembert, as well as Jams, Preserves, Pickled Veg and Rusks.

All products are made from fresh or home grown ingredients and preservatives are used.

The milk is from our family jerseys cows

Inyamazane Farm Glenferness

Cell: 082 418 6121

inyamazanefarm@gmail.com

By Appointment Only


Mitre's Edge Bo

By Bernard Nicholls

28 Fromage March/April 2019


utique Winery

March/April 2019 Fromage 29


Family-owned and managed boutique winery, Mitre’s Edge, is nestled at the foothills

of the Simonsberg Mountain, between Paarl and Stellenbosch. It is in this beautiful

setting that winemaker Lola Nicholls, assisted by husband Bernard, focuses on

producing relatively smaller quantities of high-quality, award-winning wines.

In 1999 Bernard and Lola took over the farm from Lola’s father, Martin

Hunting, who had farmed there since 1969. Bernard threw caution to the

wind and changed his career from mechanical engineer to wine farmer.

Lola’s passion for Bordeaux wines led to the replanting of the old Cabernet

Sauvignon vineyards with newer clones of Cabernet Sauvignon, Cabernet Franc,

Malbec, Merlot and Petit Verdot. Shiraz was also planted, and to complement their

wine list with white wines, some Chenin Blanc and Viognier vines were also planted.

30 Fromage March/April 2019


Our viticultural consultant is Danie Kritzinger from Agrimotion, and our vineyards

are personally cared for by Bertus de Clerk and his expert team. This skilled

attentiveness extends into the cellar, where our wines are hand-crafted by

Lola, ensuring that every vintage is memorable and of an impeccable standard.

Our Cape Georgian-styled manor house represents the ideal, serene retreat

where small functions and wine tastings may be held, while our private wine cellar

exudes an old-world charm – a fantastic setting in which to sample some of Mitre’s

Edges’ finest creations. In addition to an exquisite wine tasting experience, our

winery offers elegant accommodation for four people in its guest house.

March/April 2019 Fromage31


Our Brand

Our emblem is comprised of the following elements:

The mitre’s shape emerges majestically out of the

surrounding landscape, symbolizing the vineyard’s

ample harvest and our Creators lavish provision.

The rolling hills are reflected in the swirling shapes on

either side of the mitre.

The central cornucopian shape reveals the constant,

abundant flow of wine. The scroll shapes represent

tendrils, binding the mitre together and symbolizing

strength.

We believe it to be a positive, modern and elegant

crest, drawing on centuries of winemaking tradition and

biblical history.

Our Team

Bernard Nicholls - Farming and General Management

Lola Nicholls - Winemaking

Danie Kritzinger - Viticulturist

Bertus de Clerk - Vineyard Management

Tanja Beutler - Consulting

Karin de Beer - Administration

Bernard and Lola warmly invite you to visit Mitre’s

Edge to experience superb wines and gracious

hospitality in the heart of the Western Cape’s stunning

wine lands.

32 Fromage March/April 2019


March/April 2019 Fromage33


34 Fromage March/April 2019


OUR WINES

Our vineyards are 18 hectares in extent and the

predominant Oakleaf and Clovelly soil types are

ideally suited for the production of red wines. Soil

tests were undertaken in March 2001 by Spine van

Niekerk from Elsenburg Agricultural College, and in

consultation with our viticulturist, the varietals were

strategically planted according to the appropriate

terroir. Lola’s passion for Bordeaux style wines led

to the planting of Cabernet Sauvignon, Merlot,

Cabernet Franc, Malbec and Petit Verdot. Shiraz

has also been planted in 2001 and the first

wines were produced from this block in 2004.

Our vineyards are personally cared for and

nurtured by Bertus de Clerk and his expert team.

Bertus de Clerk also planted the vineyards.

Our farm’s annual production of grapes is

approximately 150 tons, with 80% sold to KWV

and Glen Carlou and the balance delivered to

our own boutique cellar, resulting in about 20 to

25 thousand bottles of boutique wine produced

annually.

Our farming operations are conducted according

to best farming practices and adhere to The

Guidelines for the Integrated Production of Wine

(IPW) as far as possible. The IPW system is one of the

best, recognised internationally for its monitoring

and statistical features from start to finish of the

wine production process. All sprays used are

registered agricultural sprays. Our farm registration

number is 08129 under the name of Mitre’s Edge.

Our Producer Number is 13140 as designated by

The Wine and Spirits Board. Our winery number is

A1165 (this number is indicated on all back labels

of packaged wine). We pride ourselves in achieving

consistently high scores with our audits allowing

us to use the SAWIS Integrity and Sustainability

seals on each bottle of wine produced,

We contracted the viticultural consulting services of

Paul Wallace during our developmental phase (1999

to 2006), and subsequently secured the services

of Francois Roux from Agricultural Consultors

International from 2007 for our operational and

production phases. Francois Roux left in 2011 to go

back to his family farm, and Danie Kritzinger from

Agrimotion Consulting is our current viticulturist.

Bernard has been responsible for all project and

operational management since launching this

venture, and we have undertaken to farm and

produce wine with a commitment to quality and

sustainability. Bernard completed the latest IPW

course for Farms and Cellars in 2016, which has

helped increase our overall points rating. He also

completed The Confronting Climate Change

Course in 2016 and conducted our first audit

shortly thereafter.

March/April 2019 Fromage35


36 Fromage March/April 2019


Our First Bordeaux Style Blend

Lola worked at Warwick from 1988 through to mid-

1994, when her and Bernard’s daughter, Jenny, was

born. Warwick produced Cabernet Sauvignon, Merlot,

Cabernet Franc, Trilogy (a blend of the aforementioned)

and Chardonnay. She also worked for Jacques Seysses

at Domain Dujac in Morey St. Denis (near Chevrey

Chambertin) in Burgundy, in the 1989 season. Domain

Dujac is well known for its Pinot Noir, and the wine is

made from different growths, including first growth.

Lola received her Dip 2 from the Cape Wine Academy in

1993 and intends to study for her Cape Wine Masters.

In 2015 we released our first Bordeaux style blend,

“Sholto”, in memory of Lola’s father, Martin Sholto

Hunting, who passed on his legacy and meticulous

passion for farming to the next generation. “Sholto”

has Gaelic origins and appropriately means “sower”,

reflecting the many years of hard work he invested in

planting and nurturing our vines, affording us the privilege

of creating and sharing unique and special wines.

This is red wine terroir, par excellence, and special

care is taken in the vineyards through meticulously

cultivating, pruning and harvesting by hand – a labour

of love managed by Bertus de Clerk and Bernard.

March/April 2019 Fromage337


38 Fromage March/April 2019


Venue

Our venue, with its beautiful surroundings and

practical conveniences, is an ideal location for small

conferences or events where an environment of

elegance and sophistication is desired. We can

comfortably cater for up to 20 people at a time.

Wine tasting is currently offered by prior arrangement

at our underground cellar in the manor house.

Renovations are in the pipeline at our winery.

Wine and cheese platter tastings are offered at certain

times of the year, as well as wine and soup tastings in Winter.

Accommodation

Turn onto the R44 between Paarl and Stellenbosch,

in the scenic Winelands and you’ll find a wine farm,

Mitre’s Edge, situated on the slopes of Klapmuts Kop.

With splendid views of the Simonsberg, Drakenstein,

Du Toits Kloof and Wemmershoek Mountains, it’s the

ideal place to stay for a night or two or maybe three,

whilst you explore our wonderful district.

Our accommodation is nestled among the vineyards

between Stellenbosch and Paarl and close to good

restaurants. Family friendly and accessible.

The pool house

Comfortable accommodation is offered in our private

Guest House, located near the main residence.

The accommodation comprises a spacious open plan

living room, with cosy lounge furniture embracing a

large fireplace. Tall sliding doors separate this area

from a covered patio complete with barbecue/braai

area and table comfortably seating ten people. A few

short steps away is a large swimming pool, to cool off

in, on those hot summer days, or sit and relax around

the pool and enjoy great views.

For further relaxation, take a shower and then enjoy a

sauna. These facilities are a few steps away from the

bedroom with queen sized bed.

A “pullout” double bed is housed in one of the

couches in the open plan living area and is ideal for

children.

A two-course breakfast is served in your

accommodation.

We offer, by appointment, wine tastings at our own

boutique cellar, included in your stay.

The Vineyard Studio

A modern open plan bedroom/living room with ensuite

bathroom. Use of swimming pool and garden,

with barbeque facilities.

A “cold breakfast” is included in the accommodation.

Amenities include, kettle, toaster, micro wave oven,

bar fridge, one plate heating element and Wi-Fi.

All reservations are subject to our terms and conditions

available on our website at www.mitres-edge.co.za

We look forward to welcoming you at Mitre’s Edge.

March/April 2019 Fromage39


Wine Awards - Updated: 30 November 2018

2012 Mitre’s Edge Cabernet Franc: Winemaker’s Choice Diamond Award 2014 - 4 ½ stars 2017 Platter’s Wine

Guide

2012 Mitre’s Edge Shiraz: Novare SA Terroir Wine 2015 Awards - Paarl District (Simonsberg-Paarl Ward) – Top

Shiraz

2012 Mitre’s Edge Sholto: Novare SA Terroir Wine 2015 Awards – National Winner and Paarl District

(Simonsberg Paarl Ward) – Top Red Blend, The Sommeliers Selection 2016 (Elegant & Classy – Reds), 4 ½

stars 2016 Platter’s Wine Guide

2012 Mitre’s Edge Cabernet Sauvignon 4 ½ stars 2017 Platter’s Wine Guide, Novare SA Terroir Wine 2016

Awards - Paarl District (Simonsberg-Paarl Ward) – Top Cabernet Sauvignon

2012 Mitre’s Edge Merlot - 4 ½ stars 2017 Platter’s Wine Guide

2012 Mitre’s Edge Petit Verdot - 4 stars 2017 Platter’s Wine Guide

2014 Mitre’s Edge Cabernet Franc - 4 ½ stars 2018 Platter’s Wine Guide

2014 Mitre’s Edge Cabernet Sauvignon – Gold 2017 Vitis Vinifera Awards, 4 stars 2018 Platter’s Wine Guide

2014 Mitre’s Edge Sholto – Bronze 2017 Old Mutual Trophy Wine Show, 4 ½ stars 2019 Platter’s Wine Guide

2014 Mitre’s Edge “The Mitre” - Gold 2017 South African Women’s Wine Awards, 4 stars 2017 Platter’s Wine

Guide

2014 Mitre’s Edge Malbec - 4 ½ stars 2018 Platter’s Wine Guide

2015 Mitre’s Edge Chenin Blanc – Silver 2016 Paarl Wine Challenge

2015 Mitre’s Edge Shiraz - 3 ½ stars 2019 Platter’s Wine Guide

2015 Mitre’s Edge Malbec – Gold 2017 South African Women’s Wine Awards, 4 ½ stars 2019 Platter’s Wine

Guide

2015 Mitre’s Edge Merlot - Silver 2018 Michelangelo Wine & Spirit Awards, 4 ½ stars 2019 Platter’s Wine

Guide

2015 Mitre’s Edge Cabernet Franc – Trophy Winner 2018 Michelangelo Wine & Spirit Awards, Double Gold

2018 Vitis Vinifera Awards, Gold 2018 SA Women’s Wine & Spirit Awards, 4 ½ stars 2019 Platter’s Wine Guide

2015 Mitre’s Edge Cabernet Sauvignon - Double Gold 2018 Michelangelo Wine & Spirit Awards, Top 12 2018

Paarl Wine Challenge, Gold 2018 Vitis Vinifera Awards, 4 stars 2019 Platter’s Wine Guide

2015 Mitre’s Edge Petit Verdot - Novare SA Terroir Wine 2018 Awards – National Winner Top Petit Verdot, 4

stars 2019 Platter’s Wine Guide

2016 Mitre’s Edge Malbec – The Sommeliers Selection 2018 (Elegant & Classy – Reds), 4 ½ stars 2019

Platter’s Wine Guide

2016 Mitre’s Edge Shiraz - Gold 2018 Vitis Vinifera Awards, Gold 2018 South African Women’s Wine & Spirit

Awards

38 Fromage March/April 2019


March/April 2019 Fromage39


40 Fromage March/April 2019


DieBergbewohnee

als Das Lied de

By Karla Steyl

Photography: Courtesy Elana van Zyl

Main Photograph Courtesy Lisa Swanevelder

42 Fromage March/April 2019


in,

r Berge...

La Montanara

March/April 2019 Fromage43


44 Fromage March/April 2019


La Montanara, a private dairy farm, is situated on the

rolling hills at the foot of the spectacular Langeberg

mountains between the towns of Ashton and

Swellendam.

This region, which is renowned for producing some

of the finest dairy products in the country, has a

microclimate ideally suited for dairy farming. The cattle

graze naturally on clover and grass and produces a

steady supply of milk. This ensures the production of

the finest quality cheese.

This family operated farm was economically grounded

by owner Eckard Leicher, a dreamer and hard worker.

Eckard started farming with Freezer cattle delivering

milk to Bonita (now Parmalat). Due to milk prices and

sanctions Eckard stopped delivering his milk to Bonita

and sold it daily to the residents in Ashton, collecting

their milk in buckets from his little tanker. This was not

sustainable for growing his business and so he went on

a one-day cheese course at Elsenberg, Stellenbosch

offered by Dr Norman.

Cheesemaker now, Eckard produced Greek Style feta

to the Catering market in Cape Town. His first client, a

Greek and up to date still a client proves not only the

quality of the products he produced but also the good

relationships built through the years.

La Montanara currently milks 480 cow’s of which

the factory produce cheese products. The farm is

managed by Eckard’s son, Eckard Jnr a young man

filled with enthusiasm striving to farm sustainable and

milk at least 1000 cows in the next 5 years.

La Montanara cheese factory operates with the brand

name La Mont. The factory process average 30 000

Litres per day, utilizing their own milk as well as farmers

in the surrounding area. Cheeses produced are mostly

specialized as Eckard and his daughter Karla is driven

with innovation to produce European cheeses with a

personal touch. La Montanara was the first factory to

import the Ultra Filtration system for production of

Danish Style feta and so was the first factory in South

Africa to produce this product. Till date this is one of

the lines the factory is well known for accompanied by

Halloumi which is a Cyprian cheese that can be fried

without melting.

Heidi Fourie, Eckard’s daughter is also contributing

to the business with her medical background. Heidi

studied and practiced as a Nurse at Medical Hospitals

up to November 2017 and now runs the Quality

department of the factory.

La Mont is not shy of Awards as they have won

numerous for their speciality cheeses; Product of the

year for Goat’s Pecorino, numerous Quality Awards at

the SA National Cheese Championships, a Few World

March/April 2019 Fromage45


46 Fromage March/April 2019


Cheese awards and their Royal Ashton won the first

Innovative product chosen by Woolworths.

Adding to your experience on the farm you can visit

the La Mont Deli. Sweeping you off your feet with the

picturesque view of the Langberg Mountain. At the

Deli the La Mont range cheeses are available at factory

price and you can enjoy these products being pared

with Van Loveren wines. Van Loveren has paired with

the La Mont deli and so their wines are also available

at Cellar price making this the perfect stop on your

way to Cape Town or heading for a weekend at the

coast.

The deli has a restaurant where you can have a seat

and enjoy Cheese platters with cured meats and

wood fire pizzas. Freshly baked bread is also available

and served as sandwiches and accompaniment on the

platters.

Functions can be held at the deli ranging form high

tea’s and birthdays to weddings.

Accommodation is also available as La Mont offers

Die Dam Huis which sleeps 6 occupants. When you

reach out your arms you can imagine having nature

at your finger tips in the most natural form with green

pastures and the reflection of fountain water at the tip

of your toes. Come and enjoy a picturesque stay.

The large indoor braai area is perfect for the family

braai, while you enjoy a game of pool, or enjoy a

sundowner on the terrace, while admiring the breathtaking

views of Langeberg Mountain.

This tranquility of this serene setting will

not leave you restless

March/April 2019 Fromage47


Honey & Co

By Kimberley Francey

50 Fromage March/April 2019


Our Story...

March/April 2019 Fromage 51


52 Fromage March/April 2019


Honey and Co is a small family run business. Our Dad is our resident Bee Keeper on

our farm south of Johannesburg. All honey sold by Honey and Co is 100% pure and

unpasteurized. We source raw honey from our own hives on our farm, from hives that

we have set up in the neighboring agricultural areas and from an established network of

phenomenal beekeepers through-out the rest of South Africa, these beekeepers assist

us in bringing you the best quality honey and bee products that our wonderful country

has to offer.

March/April 2019 Fromage 53


54 Fromage March/April 2019


My Dad first became interested in Bees roughly 25

years ago after my mom brought home a second-hand

book that she had bought at a flea market in Durban.

He read the book and was immediately hooked!

He started researching bees, the various helpful

plants and the magical golden liquid that could be

harvested from these amazing creatures, after a short

while he acquired his first hive along with some basic

beekeeping equipment, very soon a hobby turned

into a lifestyle and he now has almost 300 active hives

which he manages himself.

My parents started selling their honey at the local

farmer’s market and have done so very successfully,

myself and my husband saw how well they were doing

and how much their loyal clients raved about their

awesome product, some of them travelling from all

over Gauteng and neighboring provinces just to get

their hands on their 100% Raw local honey, it was then

that we decided to take this business online.

Honey and Co was born and the first step towards our

sweet success had begun. We launched our online

store in August 2017 and started offering 100% raw

local honey delivered to your door anywhere in South

Africa.

At the time, myself and my husband both had full time

Jobs, I am an art director in a very fast paced industry

and my husband a sales manager in the security sector,

as Honey and Co started to grow it also started to

require a lot more of our time, my husband left his 9-5

and started running Honey&Co as his full-time job.

My dad has since taken my husband under his wing

and has started handing down his years of knowledge

and skills, training him to become the world class

beekeeper that my dad is today, they often spend

late nights in remote areas setting up new hives,

maintaining existing hives and harvesting the sweet

golden liquid.

Roughly a year into operation, we approached a

well-known health brand to see if we could start

supplying them with our honey, we were blown away

by the positive response received and just as blown

away by the quantities they required, so, for the next

few weeks we were busy as bee’s, working out how

much of the requirement that we could fill from our

own hives (without jeopardizing supply to our online

customers, which were growing at a rapid rate,) we

were out meeting other beekeepers and establishing

a network of trustworthy suppliers and we even had an

interview on the Bruce Whitfield show on 702 to get

some advice and direction from Pavlo Phitidis as to

how we needed to handle this new, massive, potential

contract.

March/April 2019 Fromage 55


56 Fromage March/April 2019


We did it! We established a reliable supply chain to

meet the exorbitant quantity and we searched for a

new “factory like” premises, we were David ready to

take on Goliath.

We were never awarded the contract, it turned out

that it was cheaper for them to import the honey from

a neighboring country and to bottle it themselves,

but, in hindsight, it actually worked out for the best,

Honey&Co has always and will always strive for quality

over quantity, we still extract all our honey by hand

and still hand-fill each and every jar, this allows us to

examine and inspect each order before it gets sent

off.

Instead of focusing on large retail outlets we decided to

rather keep our focus on selling directly to the public,

we have made our online ordering as easy as possible

and try to maintain a good presence throughout the

major social media platforms. We have also had some

amazing, huge, corporate clients that have purchased

our Mini honey jars for corporate gifts and we are now

slowly working our way into some of Johannesburg’s

top restaurants.

The extreme temperatures and drought that has

been wreaking havoc in South Africa over the past

few months has, and will, have a huge effect on the

amount of honey that we are able to harvest, if the

bees can’t find nectar producing flowers, we can’t

harvest any honey.

We are also working on a new and exciting skincare

range to broaden our product variety and to share the

incredible effects of using natural ingredients. We will

be introducing this range into Honey&Co in the near

future, we are using 100% natural products combined

with the bees wax that we have collected and saved

over the years to create our new products and cannot

wait to start marketing them along with our already

successful bee products.

Although the drought and extreme temperatures

reduced the amount of honey we were able to harvest

in the beginging of the season, the recent rains and

our wonderful network of local beekeepers will keep

us on top and will help us to carry on delivering the

purest and sweetest honey to your door anywhere in

South Africa

We look forward to what the future has in store for

Honey&Co and are so grateful for the experiences

that we have already been blessed with.

March/April 2019 Fromage 57


Contributors

List

www.copelandrum.com

james@copelandrum.com

www.avontuurestate.co.za

www.constantiaglen.com

www.babettesbread.co.za

Tel: +27 (0)28 2121107

info@creationwines.com

www.creationwnes.com

www.belnori.com

Contact details are

cultureclubcheese@gmail.com

www.cultureclubcheese.co.za

087 150 9118

wayne@buffaloridge.co.za

www.buffaloridge.co.za

082 375 0977

Telephone: +27 (0)21 2002580

cheese@dalewood.co.za

www.dalewood.co.za

58 Fromage March/April 2019


www.derustica.co.za

Cedar Square Fourways • Tel: 011 467 9709

www.popsicles.com

Ginifer Small Batch Handcrafted

Tel: 011 608 1838

http://www.ahbev.com/.

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

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

Enquries: 012 205 1271

Trade: Kyle 071 631 9003

www.flowstone.co.za

Cell:072 580 5895

March/April 2019 Fromage 59


Tasting Room: 7 Hopkins Street

Salt River, Cape Town

Follow us on Facebook,

Instagram and Twitter

@HopeOnHopkins #choosehope

www.hopeonhopkins.co.za

www.lapetitefrance.co.za

Websites : www.hydeawayfarm.co.za

Dairy Product Orders, Farm Visits and

General Enquiries

Dinki Hyde 0832543921

dinki@hydeawayfarm.co.za

082 418 6121 • inyamazanefarm@gmail.com

www.leonista.co.za

Facebook: @leonista_100%agavespirit

Inst: leonista_spirit

Twitter@leonista_spirit

www.jackiecameron.co.za

Telephone: +27 79 2071061

www.lucaniadairies.za.net

Telephone:021 807 3095

www.laborie.co.za

Telephone: 021 875 5960

60 Fromage March/April 2019


Telephone: 021 421 1000

www.originroasting.co.za

Website - www.thegourmetgreek.com

Email - dimitriades@telkomsa.net

Facebook - The Gourmet Greek

Raw Honey

www.rawhoney.biz

caroline@rawhoney.biz

Telephone: 021 808 5900

www.tokara.com

QUALITO DISTILLERY

36 Potgieter Street, Phalaborwa 1390 Limpopo

South Africa

(064) 522 7600

Website: https://www.triplethree.co.za

www.roodeberg.com

vineyards@endlessgroup.co.za

028 284 9488

www.steenbergfarm.com or

#LiveSteenberg on

Twitter @SteenbergWines and

Facebook at facebook.com/steenbergestate.

www.zevenwacht.co.za

Tel: +27 219005700

March/April 2019 Fromage 61


HANDCRAFTED

IN THE CAPE

A pure and smooth craft

gin, reflecting the taste and

decent of it's ingredients.

Distilled for your ultimate

drinking pleasure.

www.triplethree.co.za

@triplethreedistillery #triplethreegin


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