Franck Dangereux Started La Colombe Restaurant, he then went onto opening the Food Barn in Noordhoek where he still is the Executive Chef – ” if i was to a tasting blindfolded i would not be able to tell the difference between European, or French cheese and Pepe Charlot’s Cheese” “Pepe has so perfected is buche receipe, if you close your eyes and taste his buche you can easily imagine that you are in Provence sitting at a terrace of a cafe tasting the authentic Sainte Maure buche” ” i never thought i would be able to taste that quality of cheese here in South Africa made in South Africa” ” Pepe your cheese is flipping amazing”