MAGcheese

At the foot of the Drakensberg, where rugged cliffs meet rolling pastures, MAGcheese crafts cheeses that are as unique as the mountains themselves. Every block tells a story of pure British Alpine goat milk, untouched by preservatives and perfected by nature’s hand.

Our goats roam freely across the slopes, grazing on wild grasses, shrubs, and the tender leaves of poplar and willow trees. They drink from icy mountain streams fed by ancient volcanic rock – water rich in minerals and purity. Their natural grazing is complemented only by lucerne and lush pasture, creating milk with a flavour profile that can’t be replicated anywhere else.

Cheesemaking at MAGcheese is a careful balance of tradition and precision. From machine milking to gentle pasteurisation, every step honours the milk’s integrity. Our cheeses are crafted in a stainless steel Dutch vat and aged in a temperature-controlled room, allowing flavours to deepen and textures to perfect.

Our range includes:

• Drakensberger, Butterkäse, Boerenkaas – bold, hard, and aged cheeses full of mountain character
• Feta & Halloumi – traditional goat milk favourites with a fresh, tangy bite
• Chèvre & Cheese Spreads – soft, creamy indulgences, often enriched with herbs, olives, or peppadews

But MAGcheese isn’t just about cheese – it’s about living in harmony with this extraordinary place. We also create handcrafted soaps made with our goat’s milk and beef tallow, enriched with Dead Sea mud, activated charcoal, or the wild botanicals of the Drakensberg such as Stinging Nettle (Urtica dioica) and Wildeals (Artemisia Afra).

From pasture to plate, every product reflects our deep respect for the land, our animals, and the craft of slow, honest production. MAGcheese is more than food – it’s the taste of the mountains.