Its range of blue-veined cheeses includes local and imported varieties to suit every taste: creamy and crumbly (hello, Stilton), soft and oozy (we love you, Cambozola) and rich and buttery (Wineland Blue Camembert for the win!). Pop your favourites onto a cheeseboard with some crackers and preserves and consider dinner served.
Danablu
Roast halved pears with treacle sugar and butter until sticky and tender, scoop out the cores and fill with crumbled Danablu and crushed pistachios.
Blue cheese
Crush Woolies’ nut brittle over wedges of roast beetroot and serve with Blue Rock and Wineland Blue Camembert.
Gorgonzola
Roast a bunch of red grapes drizzled with honey for 10 minutes. Serve warm with a wedge of Gorgonzola and ginger biscuits.
De Leeuwen
Make a basic béchamel sauce, add De Leeuwen to taste and serve with chargrilled steak and fennel fronds.
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