Goat cheese, feta & yoghurt
De Kraal Dairy
Stanford · 34 km west of us
A 38-goat herd, hand-milked, hand-curded, the slow way.
Run by Liesbet Rossouw
Liesbet left a corporate job in Cape Town in 2014 to learn how to make cheese in the Loire. She came back, bought a small farm outside Stanford and started with six goats. The herd is now thirty-eight (Saanen, Toggenburg and Alpine crosses) and she still milks them all herself.
Her chèvre is the best in the country, in our opinion. Her feta is what we crumble on the beetroot salad. We also stock her drinking yoghurt and her cultured butter, which is what we serve with the bread.
Visitable
De Kraal welcomes visitors. Get in touch with them directly or ask us. We'll connect you.
Next producer
Meet Honey Bee →