About us
Wegraakbosch is owned Nipper and Sylvia Thompson who continue the Thompson Legacy. Their inspiration for starting a dairy came from working in a swiss dairy on the Wandel Alps near Meiringin. There they learned the art of organic cheese making and decided to put it into practice in Limpopo's beautiful Magoebaskloof in 1986. A herd of Swiss brown cows (and subsequently Nguni) and a few Saanen goats provide the milk for Wegraakbosch Farm's organic cheeses, which are handmade in the traditional Swiss way with live cultures. From cow to curd to cheese, there are no machines involved. This off-the-grid farm holds dear the way nature does things. The farm harnesses the sun for electricity, birds do a majority of pest control in the vegetable garden, and the micro-organisms which play a role under the soil and in the cheese-making process are highly valued.
contact
location
Wegraakbosch farm (M1 off R71), Haenertsburg 0730 Haenerstburg, South Africa