The story of the Vineyard Cheesery

The story of Fairview cheeses starts three decades ago, when Cyril Back purchased his first Saanen dairy goats, setting Fairview on the path to becoming one of South Africa’s leading artisanal cheese producers.

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NEW! The Fresher Feta

Because brine is SO last season!

The Fresher Feta! Our delicious flat-packed Jersey cows’ milk feta. No mucky brine wasting space in your fridge or spilling when you try to open the tub! Read more »

Brie – Ripe & ready to eat!

Fairview’s innovative recipe Brie – not too firm and not too runny!

This Jersey cows’ milk Brie is mild and creamy, with an even, supple texture and characteristic savoury flavour. Our Ripe & Ready cheeses are produced to be ready to enjoy as soon as you purchase them. So don’t worry if you have left it to the last minute to stock up for your cheeseboard! Although it will continue to soften slightly as they mature, the body of this cheese will not ooze  like some traditional Brie. Read more »

Camembert – Ripe & ready to eat!

Our ever-popular Camembert – not too firm and not too runny!

This Jersey cows’ milk Camembert is mild and creamy, with an even, supple texture and characteristic savoury flavour. Our Ripe & Ready cheeses are produced to be ready to enjoy as soon as you purchase them. So don’t worry if you have left it to the last minute to stock up for your cheeseboard! Although it will continue to soften slightly as they mature, the body of this cheese will not ooze  like some traditional Camembert, such as our Roydon. Read more »

40% Reduced Fat Camembert

South Africa’s only reduced fat Camembert. Ripe & Ready to eat!

This Jersey cows’ milk camembert is mild and creamy, with an even, supple texture and characteristic savoury flavour. During production our cheesemakers remove extra milk fats, resulting in a lower fat cheese but still retaining the characteristic Camembert flavour. Our Ripe & Ready cheeses are produced to be ready to enjoy as soon as you purchase them. So don’t worry if you have left it to the last minute to stock up for your cheeseboard! Read more »

Vintner’s Brie

A traditional recipe, full flavoured, soft white mould cheese with a creamy ‘mushroom’ flavour. This Brie will ripen from the outside towards the center. Enzymes produced by the white mould interact with the cheese proteins to give the characteristic soft texture and a flavour that will intensify with ripening. This ia an ideal Brie for cheese boards and cooking. Read more »

Roydon Camembert

First Prize at the 2010 South African National Dairy Championships.

Our flagship cheese, Royon Camembert is crafted using a secret, traditional recipe and is named in honour of one of Fairview’s earlier cheesemakers. It is produced in the traditional French method, with a dash of our goats’ milk to give farmhouse flavour and characteristics. Roydon Camembert ripens from the outside towards the center and should be enjoyed in the ten days preceeding its best before date for optimum flavour. Read more »

Bleu en Blanc

A fusion of two classic cheese making styles. Bleu en Blanc has the outer shell of a handcrafted Camembert infused with marbled blue mould veins, providing a subtle blue flavour from within. This is a fantastic table cheese, served with fresh Goatshed baguette, a crisp summer salad and extra virgin olive oil. Read more »

Cream Cheese with Black Pepper

Traditional recipe cows’ milk cream cheese rolled in freshly ground black pepper. This is one of our most popular cheeses, both in the tasting room and for enjoying at home. It’s great on a fresh baked potato or use it to stuff chicken breasts for a delicious alternative. Read more »

Cream Cheese with Chakalaka

Traditional recipe cows’ milk cream cheese rolled in Chakalaka spices. Chakalaka is a traditional South African relish with a lovely spicy kick to it and we found that these flavours go excellently with our cream cheese. Read more »

Cream Cheese with French Onion

Traditional recipe Jersey cows’ milk cream cheese with French Onion & Chives. This is a versatile cooking cheese, and is superb when tossed with fresh egg pasta and grilled Mediterranean vegetables. Read more »

Cream Cheese with Sweet Chilli

Traditional Jersey cows’ milk cream cheese rolled in a Sweet Chilli topping. Our most recent addition to our popular range of cream cheeses, it is delicious with crudites or crackers and is a great way to spice up baked potatoes. Read more »

Bobbas Cream Cheese

This cheese is available exclusively at our farm shop at Fairview.

“My grandmother’s traditional family recipe for making cream cheese was one of the first that we used when we started producing cheese at Fairview in the early 1980s. The basics of this recipe have changed very little to this day and form the basis for our cream cheese and chevin lines.” Charles Back Read more »

Chevin Traditional

First Prize at the 2010 South African National Dairy Championships.

A soft, goats milk cheese with a characteristic flavour. Chevin is one of the first cheeses that we made at Fairview and is our most popular goats’ milk product. It is still made using the same traditional recipe, with the curd pressed in muslin bags to remove just the right amount of whey. Made from a blend of 70% goats’ milk & 30% Jersey cows’ milk. Read more »

Chevin Black Pepper & Paprika

A soft goats’ milk cheese with a mild goat flavour, rolled in crushed black pepper and paprika. Made from a blend of 70% goats’ and 30% Jersey cows’ milk. Read more »

Chevin Garlic & Herbs

A soft goats milk cheese with a mild goat flavour, rolled in garlic and herbs. Made from a blend of goats’ (70%) and Jersey cows’ (30%) milk. This cheese was awarded the 2009 SA Dairy Championships Product of the Year, becoming the first goats’ milk cheese ever to do so. Read more »

Chevin Sundried Tomato & Basil

Exclusively available at our farm shop at Fairview

A soft goats milk cheese with a mild goat flavour, rolled in sundried tomato and basil. Made from a blend of goats’ (70%) and Jersey cows’ (30%) milk. Read more »

Blue Rock

First Prize at the 2010 South African National Dairy Championships

A full fat blue veined Roquefort style cheese, with a rich favour and firm yet creamy texture. A lengthy 4 to 6 month maturation ensures that the enzymes produced by the mould interact with the fats and proteins in the cheese to create the characteristic taste and flavour. Read more »

Blue Tower

A full fat blue veined Gorgonzola style cheese with a mild flavour and rich creamy texture. Blue Tower is made with more cream than our famous Blue Rock, resulting in a rich texture. It also has a slightly higher moisture content, making it a bit softer and more decadent. While it is perfectly suited to a cheese board, Blue Tower is also delicious in a blue cheese sauce or crumbled over baked butternut. Read more »

White Rock with Apricots

White veined blue cheese with added apricots and natural fruit essences. A lovely combination of sweet fruits and tangy blue cheese. This is a great dessert cheese and can be enjoyed as it is or with biscuits and fresh berries. Read more »

White Rock with Cranberries

White veined blue cheese with added cranberries and natural fruit essences. A lovely combination of sweet fruits and tangy blue cheese. A great favourite in the tasting room at the farm! Read more »

La Beryl

La Beryl is South Africa’s first washed rind cheese, made in a style similar to Pont-l’Évêque. The original Normandy recipe dates back to the 12th century. La Beryl gets its characteristic orange colour and during the ripening process, it develops a unique and rather pungent aroma and flavour.

“It was one of my late mother’s favourite European cheese styles and I have therefore named it after her.” Charles Back Read more »