Down Home with the Browns


Delia and Andrew bring their own vision to Brown’s. Planned for 2011 is a range of new product lines that will undoubtedly become instant market successes. Equally exciting for local foodies is the anticipation around a cheese-tasting cellar that will open to the publicnext year at the Browns’house in Limuru. Served with your cheese will be a selection of wines and a ploughman’s lunch menu. There will be various tastings available, such as pairing cheese with local honeys, cheese fondue-making lessons and how to make your own quick mozzarella to eat on the spot.


If there is a legacy that the Browns might leave behind, more than the cheese, this might be it:  that business alone is not the aim; that passion, self-reliance and natural harmony are the key ingredients to fine food making.It’s a lesson for the world.

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