Klein River Cheese

Cheese from cows fed on Stanford grass gives it a delicious taste and sense of place. Jersey cows’ milk has a naturally high-fat content, and this contributes to the flavour and texture of the cheese. We will only ever use pasture-fed and pasteurised cow’s milk. The milk is sourced from 3 dedicated farmers within 20 km of the Farmstead and is free from hormones and antibiotics. For every 10 litres of milk, 1 kilogram of cheese is produced. At Klein River Cheese, we process about 3 000 litres of milk every day – making only 300 kilograms of handcrafted cheese daily!

Klein River Cheese

Walker Bay Estate, Route 326 Stanford