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Cheese lovers fall in love again


By Guest
Posts: 2

Posted on: October 11, 2008 at 2:53PM

After watching a vermillion spring sun rise over whales lolling in Plettenberg Bay, South Africa, my husband and I fell in love again over an absolutely unforgettable lunch at Fynboshoek Cheese near Tsitsikama. I hesitate to call the venue a “restaurant” because the dining experience was far more intimate and unique than one would find in any five-star eatery. Located a pleasant hour’s drive east of “Plett,” Fynboshoek Cheese offers no menu, only the young owners’ impeccable goat and cow cheeses and made on the farm and available for purchase – plus gorgeous salads fresh from the garden, and excellent wine finished with espresso. You must call to make reservations, because seating is limited to only 20, and driving directions are essential: You won’t find the farm on your GPS, a fact that becomes a charming part of the whole experience. After steering down a bumpy dirt road, between idyllic pastures of grazing dairy cattle, you arrive at an even bumpier lane, shaded by a dense canopy of old trees. You feel as if you’re being swallowed up by nature…until you round a corner and the landscape burst open upon a sunwashed farmhouse, surrounded by lovely vegetable and flower gardens and overlooking a cerulean lake. The two-story ochre stucco with warm brick terrace resembles an early 20th century home but is, in fact, a relatively new construction, with tasteful and warm interiors. On the day of our arrival, the air was crisp, so we had a glass of cabernet on the back terrace overlooking a cerulean lake, and then took our lunch in the sun room, near a crackling fire from the potbelly stove. Seatings are between noon and four, inviting gourmands to linger over the diverse and subtle combinations of flavors. After a small cheese-crisp appetizer, we delighted in a bowl full of leafy garden greens topped with parmesean slivers. Then came a caprese – and, oh my, was that mozzarella fresh and those tomatoes ruby-ripe! The “main course” was a generous sampling of fresh and aged goat cheeses made from the farm’s livestock, plus a wide variety of cow cheeses also made on the farm but from a neighbor’s milk stock. I confess that I am a goat cheese aficionada, so every bite made me moan with pleasure. The owner gladly answered our many questions regarding the aging process, explaining how two aged goat cheeses could taste so delectably different when made from the same goat’s milk, and giving us a little history of French cheesemaking. Flush with wine and our mutual love for life and each other, my husband and I spent nearly three hours talking and delighting in each other’s company over one of the best dining experiences of our well-traveled lives. Fynboshoek Cheese invited us to slow down, relax and enjoy the richness that comes from simple perfection – all for a price shockingly low: R70 (US $9.00) Tel: 042 280 3879 report a problem

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