Say cheese: take a bite of goodness
Residents can visit the Wegraakbosch organic dairy farm near Haenertsburg by appointment, where they can enjoy a tour of the farm and see how cheese is made.
POLOKWANE – Cheese, derived from cow, goat, buffalo, sheep or other milk such as camel’s milk, has been around since 8 000BC.
It is formed by coagulation of the protein casein, and the texture, style and flavour depend on a variety of factors such as the origin of the milk, the animal’s diet, whether the milk has been pasteurised, the butter fat content, bacteria and mould, processing and aging.
Herbs spices, nuts, berries, garlic, pepper, chives, onions and many other substances can be added to add a distinct flavour to cheese.
Cheese can, according to the type, last for months or needs to be eaten within days. Hard cheese usually lasts long, and being covered by a protective rind helps cheese to age well. Its nutritional value differs widely, with fat content ranging from 4% to 36%, protein around 15%, and it is usually rich in calcium and also contains phosphorus.
It is said to increases the flow of saliva, thus protecting tooth enamel. The tryptophan in cheese is said to help relieve stress and induce sleep.
Some aged cheeses contain a high concentrate of tyramine, which may trigger symptoms such as headaches, rashes or high blood pressure in some cases.
Cheese is a very versatile food, can be enjoyed on its own, on bread or a roll toasted or fresh or in foods such as macaroni. It is as good as an ingredient in salads, served with wine, in a sauce with broccoli, cauliflower or fish or as a starter.
Residents can visit the Wegraakbosch organic dairy farm near Haenertsburg by appointment, where they can enjoy a tour of the farm and see how cheese is made. The friendly owners, Nipper and Sylvia Thompson welcome guests, whom may include school groups. They produce a variety of cheeses such as cottage, ricotta, feta, mutchli (a soft, mould ripened cheese), bobok (a goat’s milk mutchli), a hard version of mutchli, chevin (a goat’s milk cottage cheese), tilsiter (a medium hard cheese that is good for melting as raclette or fondue or on toast), havarti (a hard Danish cheese), Thabeng (a hard Alpine cheese) and Lesedi (an Emmental cheese).
The milk is heated slowly in a giant copper pot and natural agents are added. It’s at this stage that the milk solidifies and separates. The solids are scooped out with a special cloth and then moved to moulds, where they will be shaped and then ripened.
For more information, visit the Wegraakbosch organic dairy farm Facebook page or contact Sylvia or Nipper at 071 687 5218 or 082 853 8754.
It is very easy to make your own homemade cheese, and a lot of recipes are available online.
Homemade cream cheese
1 litre homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference)
Method
Place a clean kitchen towel or clean muslin in a colander. Place the colander in a bowl that is large enough to hold it. Add the yogurt to the lined colander and wrap the towel over the top to cover (or use a plate). Leave this to drain for about five hours in the refrigerator. If you want a thicker consistency, leave it longer, making sure to empty what is draining so it doesn’t reach the bottom of the colander and get reabsorbed. Store your finished cream cheese in a re-sealable container in the fridge. Better yet, use one of your old packaged cream cheese containers to do the job.
Your cream cheese will last as long as your yogurt would, so check the expiry date and use that as your guide. If you want to get fancy, you can add flavourings to your cream cheese. Try adding homemade strawberry jam for strawberry-flavoured cream cheese, or add dehydrated onions, or fresh green onions and chives for a tasty chive-and-onion cream cheese spread.
