Indezi River Cheese Company


Indezi River Cheese Company

Eco CertificationOrganic/Local Food


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Wendy Harris and Barbara Robertshaw established Indezi River Cheese Company in 2002, both previous cheese makers at Bellevigne Cheese. Between them, they have 25 years of cheese making experience. They were ably assisted with innovative thinking and in all technical aspects by the late Jimmy Harris, recognized by many as one of the pioneers of artisanal cheese making in South Africa.

Together they produce a wide variety of exotic cheeses, from both cows' and goats' milk, and also some blended milk cheese. The artist in Wendy is nurtured by her cheese making and she is constantly trying new ideas and new techniques, and is often called upon to make "special cheeses" for functions or particular outlets - such as lavender cheese from the Lavender Farm on the Midlands Meander.

The milk used for cheese production is drawn from their own Jersey and Ayrshire cow and Milch goat herds, so the quality of milk is personally managed. Their herds have been certified Free Range Dairy. There aren't any artificial milk producing hormones used on the animals. Their cheeses are made in the traditional, farmhouse way. They do not use any artificial colorants, flavorings or preservantives in the cheese, nor do they use animal rennet. All spices used are natural. The factory is Halaal certified.

They maintain Good Manufacturing Practices and Good Hygiene, which are both audited by an independent agency. Their aim is to become market leaders in the manufacture of speciality cheeses. They have commitment to supply cheese that is of a consistently high standard both in taste and texture.

The full range of Indezi's speciality cheeses, which normally only find their way onto hotel cheeseboards and other upmarket catering lounges are available for the public to taste and purchase at Three Fat Pigs in the Piggly Wiggly centre.

+27 (0)33 8159 580/1 or +27 (0)76 9838 616 (Three Fat Pigs)


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Indezi River Cheese Company

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