La Beryl
Posted in Cheese, Cows' milk, Surface ripenedFirst Prize at the 2011 South African National Dairy Championships.
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 »
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