Brief history of cheese making in South Africa

The history of cheese making in South Africa can be traced back to the early days of European colonization in the 17th century. The Dutch and French settlers brought with them their traditional cheese making techniques and knowledge, which laid the foundation for the South African cheese industry.

In the early days, cheese was primarily produced on small-scale farms by individual farmers. The cheese produced was primarily for personal consumption and was not widely available for purchase. However, as the population of South Africa grew, so too did the demand for cheese.

During the 19th century, the cheese industry in South Africa began to expand, with the establishment of large-scale commercial dairy farms. These farms produced a variety of cheese types, including cheddar, gouda, and edam. These types of cheese quickly became popular among South Africans, and they remain popular to this day.

As the 20th century progressed, the South African cheese industry continued to grow and evolve. New technologies were introduced, such as pasteurization and refrigeration, which allowed for the production of a wider variety of cheese types. Additionally, the increasing demand for cheese from both domestic and international markets led to the establishment of large-scale cheese factories.

Today, South Africa is a major cheese producer, with a wide variety of cheese types available on the market. Some of the most popular cheese types in South Africa include cheddar, gouda, feta, brie, camembert and blue cheese.

Cheddar is a hard cheese with a slightly tangy, nutty flavor. It is used in a wide variety of dishes, from sandwiches to casseroles, and is a staple in many South African households.

Gouda is a semi-hard cheese with a nutty, buttery flavor. It is often used in sandwiches and as a topping for crackers and bread.

Feta is a soft, crumbly cheese with a tangy, salty flavor. It is often used in salads, sandwiches, and as a topping for pizza.

Brie is a soft cheese with a creamy, buttery flavor. It is often served as a dessert cheese or used in sandwiches and crackers.

Camembert is a soft cheese with a creamy, slightly mushroomy flavor. It is often served as a dessert cheese or used in sandwiches and crackers.

Blue Cheese is a type of cheese with a distinctive blue veining and a tangy, sharp flavor. It is often used in salads, sandwiches, and as a topping for crackers.