Cheese
All my cheese-related posts
New Book for Cheese Lovers!
I received this letter and link form a reader of the Milkman’s Blog.
“Pierre Androuet: Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.
Inspired by the above I have recently published a book enitled Tasting to Eternity ( www.tastingtoeternity.com) I thought you might enjoy a unique view of these remarkable products.
Enjoy
David Nutt”
Leon the Milkman still going?
Hi, Milk Fans
Yes, I’m still here – sorry for being so quiet – my interest in the dairy industry has for a long time shifted to hobby-status. There is a big chance of this changing shortly – keep posted to see where I pop up next in the South African Dairy Industry!
Remember to drink your milk and to eat your cheese!
Cheers,
Leon the Milkman
My INTEC Course released
Hi, Guys
Check the South African Magazines for the Intec distance learning courses – my new “The Art of Cheesemaking Course” has been released.  If you want a qualification in that direction of the food industry, why don’t you apply?
Drink your milk.
Cheers,
Professor Milkman 😉
CheeseNet.info link
Nkateko
We have put up a link to Nkateko Cheese Making and Dairy Lab Equipment – check them out at www.Nkateko.com
They supply dairy equipment like cheese vats to Southern Africa and are stationed in Cape Town, South Africa.
Drink your milk.
Kind regards,
Leon the Milkman
Link to www.CheeseMaking.co.za
Hi, Guys
We just linked to www.CheeseMaking.co.za
It is the premier site for the South African artisan Cheese Maker. At the moment catering mostly for the beginner cheese maker, who wants to learn how to make Feta, Gouda, Cheddar, Mozzarella and Cottage Cheese at home in South Africa.
Check it out and remember to drink your milk!
Leon the Milkman
Doris makes cheese.
Doris says,
“I want to make cheese because I am curious. Curious if I am able to MAKE what most other people BUY, to find out the process that is behind the neatly wrapped yellow squares in the supermarkets and to be independent from the market.
 I started by asking my network of family and friends, the knowledge that they gave me I substitued with books and info on the internet. I put these little bits and pieces of information together and began the process of making my first cheese. Leon the milkman helped me with the finishing touches.
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I was so excited when I tasted my first cheese, and so were my friends: “Did you really make this? I did not know that one can make cheese on their own!â€
But the excitement goes much further: it encourages me to try a lot of things that I considered impossible before.”
 Doris Spielbuechler, Austria, currently Fine Arts student in Stellenbosch, South Africa
(Within my practise as a fine arts student I work with food issues regarding cultural aspects, global distribution, access and the power of the market)
Thanks, Doris for the post
Remember to drink your milk – it’s good for you!
Kind regards
Leon the Milkman
Weltevreden Farm Cheese – Winburg, South Africa
 [audio:weltevreden – Master.mp3]
Hi, Cheese Fans
This interview is in Afrikaans, but most of it is transcribed here for our English fans.
I spoke to André Kruger of Weltevreden Farm Cheese. In 1994 he started farming on a full-time basis with his father, but wanted to make some extra money and therefore did a cheese course at Irene.  In 1995 Lynette Slabbert asked him to help at her cheese factory. In 1996 André also helped Rudolph Burger in Brandfort to start a factory.
He later built his own cheese factory on the farm and in 1998 started producing cheese. In these times he also helped upstarts at the time – Bospré Dairies and Gonda’s Boerekaas.
Production steadily increased. To this day they farm organicly, using no hormones on the cows and only using natural salt as preservative in their cheese.  It seems that André’s cheese has seen more of the country than he has, but his main areas for sales are in Gauteng and the Free State.Â
Products produced are Gouda, Cheddar, Feta and butter. Some flavoured varieties are made and additives included are natural pepper, garlic, mixed herbs, cumin and biltong(dried meat delicacy).
Some of the places where their cheeses are enjoyed are Clarens, Clocolan, Betlehem, Parys, Theunissen, Pretoria and Ficksburg.
Thanks for the interview Andr̩ Рyou are a brave man!
Weltevreden Farm Cheese
Box 63
Winburg
9420
Tel:05772 – 2904
Kind regards,
Leon the Milkman
P.S. Remember to drink your milk!
Soft Feta
Hey – drink milk!
Acidifying feta brine
Hi, Cheese fans
Most of the Feta brine recipes I have seen use citric acid to acidify the brine, but you can use any other household acid :-)Â , well like vinegar.
The first time I used the vinegar I thought that it would give a taste to the feta, but it did not – maybe you are more sensitive to the taste.
Also remember to test the acidity of the brine – if it is too alkaline your feta will dissolve in time. I use methyl red indicator to test the acidity. If it turns pink it is acid enough and if it turns yellow, you need more acid.
Drink your milk and eat your cheese 😉
Leon the Milkman
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