Franck Dangereux talks about his passion for Cheeses

Franck Dangereux from the Foodbarn has been using Cheese extensively, and like a typical Frenchman he thinks there is no particular set time to use/eat cheese as a starter, main course and desert, as long as the Cheese is good,  the more the better. For him it’s like a religion, he even talks about miracle, he is litterally “obsessed” with it. he praises the fact that the Cheese Making in South Africa has come such a long way over the past few years, and some cheeses made here compare to the best one made in Europe.





This website is maintained by
Pepe Written by:

Pépé has been operating in Kommetjie at the Imhoff Farm for over a year now and although the original plan was to operate both Joburg and Kommetjie the Joburg operation did not survive the move. After a few production problems we have been making cheese since the beginning of the year 2015 and in July we moved out of the original premises into a new dairy called Chez Pépé, equipped with proper dairy machinery the dairy is made the same way as all the small fromageries in France, where the visitors can watch the milking of the goats (twice a day at 8h30 and at 15h30) the cheese making. process the maturation room with cheese being Affiné and have a chance to taste and to purchase both the cheese and some related products such as Cheese boards and Knives, Preserves, Goat's Milk Soap we also offer Cheese tasting - Cheese Platters - Picnics and Cheese Courses. - Tel: 083 333 9418

Be First to Comment

Leave a Reply