Last time I was in South Africa about 5 years ago the cheese was nothing to write home about. This time it's nothing short of stellar. Not so much in terms of the individual cheeses - I've not really had times to get to grips with those - but the way it's presented and incorporated on menus. Here's three examples from the Cape's top winery restaurants:
A crumbed goats cheese salad with figs at Terroir on the Kleine Zalze estate where the goats cheese was rolled in brioche crumbs and deep-fried (above)
A tart of mushrooms and turnip with fromage blanc and microgreens (above) at George Jardine's restaurant at the Jordan winery
And the stunning plate of goats cheeses and melon at Rust en Vrede created by chef David Higgs (below)
It's as much as I can do not to order cheese at every restaurant I go to.
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