Fynboshoek Cheese offers sophisticated quality cheese in a relaxed farmhouse setting where most everything is grown or made on the premises.
There is no menu but you'll start with something to pop into your mouth like cheddar filled brioche balls to tide you over until the aromatic rosemary focaccia is ready, fresh from the oven. Two salads consisting of leaves, herbs, and vegetables from the garden: one might be caprese with mozzarella so creamy it looks like butter. The main event is a feast of cow and goat's milk cheeses made by your host and award winning cheese-maker, Aljie Van Deemder. Yours might include fresh ricotta drizzled with honey, aged cheddar, sharp provolone, creamy chèvre and brie. Freshly made dessert of the day provides a fitting finish: pecan pie, homemade crepes, or cheesecake, all accompanied by rich vanilla house made ice cream.
Not licensed. Bring along something nice for the meal and finish with a cup of bracing stove-top coffee.
Aljie is a gracious host who serves and explains the various cheeses. From long experience he has the pacing just right and is always around to answer questions.
Aljie's warm and inviting farmhouse celebrates living well in all dimensions: classical music, comfortable tables by the fire or outside overlooking the dam, and delectable odors wafting from the kitchen.
Best for getting away from it all. Whether you are just having lunch, or opt to stay over at Fynboshoek Farm's guest cottage, you'll find the quiet beauty of the country a balm for the senses.
Eat Out critics dine anonymously and pay for their meals in full. Read our editorial policy here.
Fynboshoek celebrates the simple things in life – owner Alje milks his goats, smokes soft provolone cheese in the mornings, and picks seasonal herbs and lettuce leaves from his garden for lunch service later in the day. His warm hospitality makes you feel like an invited guest in his home. The menu is simple, built around seasonal produce from the garden and what is best paired with his award-winning raw cows'- and goats’-milk cheeses.
Start your lunch with mature Cheddar and rosemary profiteroles, drizzles with cold-pressed olive oil and fresh herbs while you wait as Alje bakes a crisp focaccia to be served with the cheese platter.
The main meal consists of various salads such as the classic Caprese salad made with soft Fynboshoek mozzarella, garden basil and tomatoes. Pears are stewed and tossed with garden greens, dressed with a simple French vinaigrette and a grating of hard goats’ cheese. A rustic cheese board with smooth cream cheese, ricotta drizzled with farm honey, Cheddars of various maturities and freshly smoked provolone strewn with garden herbs and radishes is served next.
End your meal with the dessert of the day, which may be soft crepes, drizzled in orange-infused caramel sauce with home-made vanilla bean ice-cream and coffee brewed on the stove. Be prepared to linger and take a walk around the farm or indigenous forest after your meal.
Bring your own wine, no corkage is charged, or order a jug of home-made lemonade on warmer afternoons.
Alje greets every guest by name when they arrive and thinks nothing of serving tables while generously sharing his knowledge and passion regarding cheese-making and farming, but allows you space to enjoy the serenity of his home.
Tables are decorated with bunches of wild flowers in antique vases and blue checked tablecloths and classical music echoes through the farmhouse. Sit in front of the roaring fire on colder days, sharing the heat with the resident ridgebacks, or lounge outside on the patio on hot summer afternoons.
Spend a weekend on the farm in the beautifully renovated farm cottage and attend a two-day artisanal cheese-making demonstration. Accommodation and meals are included in the cost, so all that's left to do is unwind and enjoy the serenity of farm life. Note that there are no credit card facilities available on the farm.
Eat Out critics dine unannounced and pay for their meals in full. Read our full editorial policy here.