Due to our ancestry, immigrant-influences and ingenuity, we are truly spoiled for choice with mouthwatering South African Cheese made from the KZN to the Karoo and all over our beautiful country.
In the Western Cape area the wonderful cheese makers at Fairview, La Petite France and Kleinrivier Cheese has been long time favourites and most recently Stone House Cheese has come to my attention, or rather pleased my pallet into first place!
Below is a our list of South African Cheese makers so far. It will get updated and enhanced with your participation and mentions. Please e-mail us on rosy@nosyrosy.co.za to add or mention your own or your favourite brand and type of cheese. If your favourite is in the top ten on our upcoming poll, you stand a chance to win a cheese and wine hamper worth R1200!
During the next month we will be doing extensive research to compile a comprehensive list of our best cheeses. Please help us, we do not want to miss any little or big one.
Please e-mail us on rosy@nosyrosy.co.za to add or mention your favourite brand and type of cheese and where we can find it.
It is said that cheese grading can consist of more than a thousand variables! Below is the simplest guide.
A rough guide for cheese classification.
Fresh cheese
Lactic dominated coagulation
No cut and stir, only draining
Texture: Soft, dense, compact & slightly chalky
Flavour: Lactic, mild and milky
Mascarpone, Fromage Blanc, Chèvre, Labneh
Moisture: 70 – 80%
Soft cheese
Rennet dominated coagulation
Cut, no stirring and no pressing
Texture: Chalky when young, soft to runny with age, some small holes
Flavour: Creamy, flavourful when ripe
Brie, Livarot, Camembert
Moisture: 45 – 50%
Semi-soft cheese
Rennet dominated coagulation
Cut, stirring and pressing
Texture: Chalky, later soft to runny, some small holes
Flavour: Rich, creamy, more flavourful
Reblochon, Port Salut
Moisture: 45 – 50%
Semi-hard cheese
Rennet dominated coagulation
Cut, stirring, heating and pressing
Texture: Pliable, some eyes
Flavour: Mild
Gouda, Edam, Young Boerenkaas
Moisture: 42 – 45%
Hard cheese
Rennet dominated coagulation
Cut, stirring, heating and pressing
Texture: Firm, with or without eyes
Flavour: Rich, flavourful, strong
Cheddar, Pecorino
Moisture: 37 – 38%
List of South African Cheese Makers.
AIDAN POMARIO
ALFALFA DAIRY
BANDINI CHEESE
BEDOUIN CHEESE
BELNORI
BELLEVUE CHEESE
BUFFALO RIDGE CHEESE
CAPE CHEESE
CHRISSIE’S COUNTRY CHEESE
CLOVER SA (PTY) LTD
CLOVER MILKYWAY
COSTAS CHEESE
CREMONA
CREIGHTON VALLEY CHEESE
DAIRY CORPORATION
DALEWOOD FROMAGE
DRAGON FLY FARM
DE PEKELAAR
FAIRFIELD DAIRY
FAIRVIEW CHEESE
FOREST HILL CHEESERY
FOXENBURG ESTATE
FYNBOSHOEK CHEESE
GANZVLEI DAIRY
GAY’S GUERNSEY DAIRY
GRACE AND GLORY CHEESERY
GELUKSFONTEIN GOAT MILK CHEESE FARM
GEORGI GORGIEV
GOAT PETER CC
HYDEAWAY FARM / HYDEAWHEY CHEESERY
HEALEY’S CHEESE
HIJKE CHEESES
HOMSEK DAIRY
INDEZI RIVER CHEESE COMPANY
KASSELSHOOP CHEESE
KIMILILI HANDCRAFTED CHEESE
KLEIN RIVER CHEESE
KLIPPIESVELD CHEESE
LADISMITH CHEESE COMPANY (PTY) LTD
LANCEWOOD CHEESE (PTY) LTD
LANGBAKEN KAROO CHEESE
LANGEBERG KAAS
LA MONTANARA CHEESE
LA PETITE FRANCE
LATANA CHEESE (PTY) LTD
MARRAKESH CHEESE FARM
MONT VERE CHEESE
MONTAGU CHEESE
MOOIVALLEI DAIRY
MORNING MILK
NUWEHOOGTE GOATSMILK & CHEESE
OAK SPRING DAIRY
OVIS ANGELICA
PARMALAT
PETITE CHÉVRE
PIN OAK DAIRY
PORTO BELLO CHEESE
RIVER GLEN CHEESE
ROCKVALE CHEESERY
SIMPLY NATURAL
STELLENBOSCH CHEESE
STONE HOUSE
SWISSLAND CHEESE
VAN DER POEL KAAS
VREDESBERG
WOODLANDS DAIRY
ZANDAM CHEESE
