{"id":7169,"date":"2023-12-06T16:29:31","date_gmt":"2023-12-06T14:29:31","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=7169"},"modified":"2024-04-04T12:36:57","modified_gmt":"2024-04-04T10:36:57","slug":"south-africas-thriving-cheese-industry","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/south-africas-thriving-cheese-industry\/","title":{"rendered":"South Africa\u2019s thriving cheese industry"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row admin_label=”Intro + Post Nav” _builder_version=”4.23.1″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Intro” _builder_version=”4.23.1″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n

Our artisanal dairy scene is flourishing. Long gone are the days when luridly orange and bizarrely tasteless \u201ccheddar\u201d was the South African benchmark for cheese. While even supermarket cheeses have improved in recent years, the artisanal scene is streets ahead. Multiple small-scale producers around the country have turned their passion for cheese into highly successful businesses. Many of these intrepid producers started from the ground up, taking beginner cheese courses and purchasing a couple of cows. <\/p>\n

From these humble beginnings, we now proudly produce internationally acclaimed cheeses delicious enough to rival those of Europe.<\/p><\/blockquote>\n

Some of these small-scale producers and micro dairies can be pretty tricky to find. I have assembled a list of my favourites to help you in your quest for excellent cheese.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Body” module_id=”trends-gildas” _builder_version=”4.23.1″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Langbaken Karoo Cheese” _builder_version=”4.24.2″ text_font=”||||||||” link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Langbaken Karoo Cheese<\/h3>\n
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Peter and Francy Schoeman moved to Williston in the Northern Karoo in 2010 to follow their dream of becoming artisanal cheesemakers. Starting with a herd of ten Jersey cows (which has now grown to 18), the mainly self-taught couple are now producing some of the most impressive cheese in the country.<\/p>\n

Langbaken has a range of seven traditionally aged, farmhouse-style cheeses, many of which have won national and international awards. <\/p><\/blockquote>\n

Their cheese is available directly from the farm, or supplied nationwide by Wild Peacock Purveyors<\/a>. Favourites include the gruyere-like Karoo Crumble, Camembert-style Karoo Ash, and the Stout Willis, a semi-hard cheese which has been washed in with Peter\u2019s home-brewed stout.<\/p>\n

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A post shared by Langbaken Karoo Cheese (@langbakencheese)<\/a><\/p>\n<\/div>\n<\/blockquote>\n