Tantalise your cheese tastebuds
If you are an aficionado of dairy delicacies, an arranged trip to Geluksfontein Goatsmilk Cheese Farm will certainly salivate your taste buds.
LIMPOPO – Located in the Waterberg area, the goats at this farm are reared on natural grazing in this pollution-free area.
Make a turn there in the heart of the Bushveld and experience the milking of the attractive goats, the cheese-making and finally indulge yourself with the tasting of healthy cheese… at Goatino Pub & Grill. Besides rearing livestock, the area is also known for crop and fruit produce.
Geluksfontein Farm specialises in cheese and milk production.
Farm owner, Christo Venter says “Our goat’s milk cheeses are made in the traditional way, using milk produced by our Swiss-type goats reared on the farm. Cheese is made daily, using only milk low in butterfat content, ranging from 2.5% to 3.25%. Cheese also has less than 1% salt content. Goat’s milk cheese is thus very healthy. Individual cheeses are formed in traditional moulds brought in from KwaZulu Natal and are double wax-coated to preserve flavour and to ensure a long shelf life.”
Throughout the centuries, goat’s milk products have been used as luxurious moisturisers and are an indulgent beauty treatment.
Lactic acid, contained in goat’s milk, softens and cleanses the skin. In addition, the pH of goat’s milk is the same as the pH of human skin and assists in the process of combating bacteria.
Venter explained: “Our new products include soft cottage cheese in oil and our ‘Bok-e-naters’ received second place in the South African championships as well as our Halloumi. The ‘Moerse Naters’ have a bit of a kick and visitors love it! We also make goat’s milk fudge.”
Worldwide more people drink goat’s milk than milk from any other animal, which accounts for an estimated 4.8 million tons of goat’s milk annually.
Goat’s milk is non-allergic as it does not contain the protein b-lactoglobulin, which is the main stimulant of allergenic reactions.
“Goat’s milk also has a higher acid buffering capacity than cow’s milk. For newborns, higher levels of glycerol ethers in goat’s milk seem to be important for nutrition. This enzyme is released during the mechanical processing of cow’s milk,” says Venter.
