Culture Club Cheese Bar is arguably Cape Town’s first retail cheese hub. With roughly 60 cheeses, 80% local and 20% imported, owners Luke Williams and Jessica Merton are on their way to turn Cape Town into SA’s cheese capital. The couple have spent the past year travelling the country to meet cheese makers, and Williams, a cheesemaker and monger from England, has been working with the makers to improve their recipes and maturing techniques.

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The walk-in shop on Bree Street is actually a cheese deli and restaurant with tables al fresco. The menu includes a wide selection of dishes from a cooked Banting breakfast to Duck rillettes, pâtés, slow-cooked lamb salad, cheese platters, toasties and a traditional English cream tea with real clotted cream. The focus is on good, honest, preservative-free ingredients from truly free-range animals.

They also have a fermentation lab downstairs, where delicious krauts, kimchis, kefirs, kvasses and other probiotic fermented products are made. In the coming months, Williams will be introducing a small selection of fresh cheeses of his own. He and Merton will also be hosting a variety of cheese and wine, cheesemaking and fermentation workshops in the coming months. Say cheese! 


The Josephine Mill in Newlands or call 021-685-0630.

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