This artisan full cream yoghurt is produced on a weekly basis at the Italian Cheese Academy in Salt River.

The milk comes from an small organic dairy farm in the Cape Winelands.


Italian Cheese Academy

The Italian Cheese Academy in Salt River, Cape Town is founded by Luca and Elisabetta Zetti. They have created an array of artisan Italian food products such as cheeses caciotta, robiola and asiago to affinato (ripened) cheeses. The ripened cheeses are dipped in spices and herbs wrapped in the leaves of plants and left to age. All of their products are vegetarian as they use microbial rennets and some products are completely vegan.
Weight 1 kg


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