Make cheese – savour – relax
Make fresh mozzarella cheese and enjoy it with local olive oil and bubbly. Then relax at a country restaurant for a light lunch.
The Overberg has always been a rich dairy producing region. There are many large healthy organic dairy herds in the area. There are also a number of award-winning cheese producers as a result.
There are numerous cheesemaking processes which yield many different kinds of cheeses. Most cheeses are made according to complicated and highly technical procedures, and they require time before they are at their best. But there are some “fresh” cheeses, which are quick and easy to make and which can be eaten immediately. The foremost of these, is mozzarella.
The quality of the cheese is in direct proportion to the happiness of the cow. She must be eating abundantly, delicious fresh green grass; she must not be stressed at all; and she must not be hormonal! Our cheese maker sources her milk from the local farmers, and fulfills all these requirements.
You will travel to the quaint Victorian village of Stanford to meet the cheese maker. Her home is at the bottom of the village, down a willow lined lane along the river. She has the most beautiful seasonal country garden filled with every kind of flowering and fragrant plant. It is a riot of color and happiness. And of course, with vegetables and herbs to fill any little gap. At the bottom of the garden is a large lily pond which is home to any number of ducks.
You will work the curds and form the string cheese into beautiful shiny round mozzarella balls. Once the cheese is cooled and well formed, guests will savor the caprese salad with fresh basil; fresh ciabatta; locally produced, award winning olive oils and local MCC sparkling wine under the pergola in the beautiful garden.
You will then visit a local eatery to enjoy a light lunch with local wines, before going back home.
What to expect
- Door to door transport
- Mozzarella making demonstration
- Hands on mozzarella making
- Caprese salad with fresh mozzarella, basil, ciabatta
- Tasting of local olive oils
- Taste local MCC sparkling wine
- Light lunch
Wine with lunch for guests own account
August to May
Wednesday to Sunday
10h30 – 15h00
View on map
From R1200 per person
Min: 4 people Max: 8 People
“The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.”
― Marcel Proust
People are saying...
What an amazing and diverse experience Danny and Shirley have put together in the Western Cape. We made our own wine (I now know how easy it is to make bad wine!) we made our own sausages with the most interesting couple – they were the best sausages I’ve ever tasted – straight off the braai at their farm. The wetland walk was invigorating and made us feel we could indulge guilt free in the most delicious gourmet lunch afterwards …… and the wine. The weekend was FUN and I loved it.
Thank you Danny, and thank you Shirley