Dalewood Fromage is situated on the lower slopes of the Simonsberg looking out over the Paarl Valley. The Jersey Herd which provided the milk for the cheeses is pasture fed in mixed grass paddocks. Rob and Petrina Visser make a variety of sublime cheeses, milk and butter. The latest additions to the range are packs of grated 12-month Huguenot and a just fabulous pot of Feta which comes in three thick rings in a brine. Of the finest Feta I have ever tasted.
Here is a dish I have wanted to make for a long time but had to wait for the right Feta.
Hot Dalewood Fromage Feta with Honey, Thyme & Black Pepper
Sufficient for 2 as a snack or as a first course for dinner
150g Dalewood Fromage Feta [half a round]
1 Tbs butter
2 sprigs of thyme, leaves stripped off
1 Tbs Honey [we use Peel’s]
Grinds of black pepper
What you’ll do
In a small nonstick pan, melt the butter and in it heat the Feta and the Thyme leaves. It will not brown because of the high water content. When heated through, place in a hot serving dish. Add the Peel’s Honey and a couple of grinds of black pepper. Spoon the sauce over the cheese and garnish with a sprig of Thyme. Serve with pieces broken off a Baguette, and a glass of Rosé.
More and more, I think that a White or Rosé Wine are really good with cheese. Reciprocal Wines has a brilliant Bordeaux Rosé, very even-handedly priced. All you need from a good Rosé, brilliant coral pink, packed with fruit, crisp and fresh. Any time of the day kind of wine.
Read more about Dalewood Fromage – CLICK HERE
Read more about Reciprocal Wines – CLICK HERE
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