Kasselshoop White Cheddar with nettle


Margaret Roberts once said a weed is a plant waiting to be discovered. Nettle, a once upon a time stay-away weed is now a medicinal plant, high in antioxidants, has anti inflammatory properties and is used to spice soups and food. The stinging nettle compliments the cheese with a hint of spinach and garlic. We mix it with white cheddar, mature it between 6 to 8 weeks, pack it in small 200 g blocks and sell it ready to eat. You can enjoy it on a cheese platter, in a fresh garden salad or just add to  cream spinach to give it that creamy taste.


Wine Pairing Suggestions
Serve with a rich, creamy Chardonnay or Viognier.






Click here for our Spinach and Stinging nettle quiche recipe