Prices & Vintages are under construction!



We currently stock a total of 14 Semi-hard / Hard cheeses
  Name + Quantity Description Price
Comte St. Antoine Aoc 16 months Small producer, intence flavours, made from summer milk R 574 kg
Emmental Hushed tones of fresh cut hay and meadow flowers; tangy & mouth-tingling R 422 / kg
La Tomme de Savoie Femee Cheese paste with a smokey ham taste and a brown rind R 360 / kg
Meule Vully 9 months affinage, dipped in red wine, firm cheese R 554 / kg
Morbier Aoc Formi (6 weeks) Pressed cheese from a small dairy in the jura. Matured for 6 weeks, fulled-bodied R 455 / kg
Morbier le Mont de Jour Mild, tangy, sweetish, fruit taste, vegetable ash through centre R 340 kg
Ossau Iraty Pyrenees sheeps milk, pressed, elegant, complex R 614 / kg
Raclette Light aromas, full milky flavours, melts well over potatoes, bread etc R 330 / kg
Tete-de-Moine (± 960g each) Cylinder/dome shaped: washed; spicy, very fruity flavours ; served by shaving thin slivers using a girolle R 550 / kg
Tomme Chevre Mild and light cheese, delicate flavours R 420 / kg
Tomme Chevre Aydius Pyrenees Atlantic cheese, small dairy in the mountains; mild yet complex flavours R 470 / kg
Tomme de Savoie Ferme Pressed; cellar aromas, nutty taste R 360 kg
Xavier David Comt Hard cheese and ripening process takes between 14 to 16 months and take place gradually in a cold and humid stone fortress at a altitude of about 1000 metres. Intense aromatic and fruity. R 530 / kg
Xavier David Tomme de Savoire Fermier Pressed, slight cellar aromas, gentle nutty taste. tome de Savoire has a rather washed rind and a fine hazelnut taste R 460 / kg
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