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 »
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 »
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 »
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 »
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 »
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 »
