Our chefs have selected an assortment of top quality cheese from local and international producers to enhance your pairing experience.
To enjoy a harmonious cheese and wine pairing, take a sip of wine and then a bite of cheese. With each sip of wine your palate will become accustomed to the pairing and thus highlighting the flavours more clearly.
Benguela Cove Sauvignon Blanc & Caciotta from Udderly Delicious, Darling
A soft curd cheese (a cross between feta and brie) made with animal rennet by an artisanal cheese-maker in her home. Sixty litres of local cow’s milk is collected daily to produce this very versatile cheese.
Benguela Cove Chardonnay & Matured Boerenkaas from Doornkraal Cheese Factory, Cullinan
A mild Gouda cheese kept on the shelf for 4 weeks at a constant 12˚C, produced in the traditional Dutch method, obtaining the good and natural bacteria necessary for a successful ageing process.
Benguela Cove Pinot Noir & Karoo Crumble from Langbaken, Karoo
A mature hard cheese which is a cross between a gruyere and a cheddar. It has a firm crumbly texture and good crystals. The finish on the palate is smooth with a fruity flavour.
Matilda’s Secret & Cremona Blue from Denmark
A full-bodied, rich and complex cheese presenting a crumbed yellowish colour with greenish blue veins evenly spread throughout. Showing some irregular distribution holes, it finishes with a tangy sharp taste.
Benguela Cove Shiraz & Phantom Forest from Belnori Boutique Cheesery, Benoni
A mould-ripened creamy chevre cheese encased in ash, with a layer of ash through it. It has a subtle mushroom flavour and is made using milk from hand-reared Swiss Saanen.
No booking required | Available 7 days a week