To make a premium product, you require more than just a winning recipe.
You need to start with the finest, quality ingredients; follow strict hygiene practices; and have a passionate team of committed employees.
Riaan & Shelley have spent over 17 years putting this into practice and together with cheese maker, Jacko Van Beulen; have created an award winning range of quality South African cheeses.
The milk is pasteurized.
It flows through an intricate system of plates inside the pasteurizer for 15 seconds. During this time the plates are heated up to 72 degrees and this heat process eradicates any
bacteria that might be present in the milk.
The milk is then pumped into the cheese vat.
The milk is continually stirred while being heated and monitored. Once the ideal temperature has been reached specific freeze dried cultures are added.
The particular combination of cultures is what gives each cheese its unique characteristics.
Within an hour these cultures turn the milk into lactic acid. This is called the ripening phase.
Once the ideal temperature is reached the microbial rennet is added and the stirrers are replaced with cutting harps.
The active milk coagulating enzyme in the rennet is derived from a non-animal source and within a short time it changes the protein (casein) in the milk into a solid mass with a jelly
like consistency. This mass is called curd and the liquid surrounding it, whey.
The cutting harps are used to cut the curd into smaller blocks. The size of the curd is important as it will later contribute to the texture of the cheese.
As the curd and whey separates, a percentage of the whey is removed.
The curd is stirred and heated in the remaining whey. Once the ideal temperature and pH has been reached the curd is poured into the cheese moulds. Pressure is applied
and increased at certain times to knit the curds, expel any extra whey and create the shape of the final product.
After approximately 12 hours the cheese can be taken out of the moulds, weighed and captured.
The cheese then enters the brining rooms where it is left to rest until it is ready to be submerged into a special brine solution for approximately 24 hours.
Once the brining process is complete the cheese goes into the maturing rooms where it developes at the optimum temperature and humidity.
During the maturing process the cheeses are particularly cared for. Everyday dedicated staff ‘wash’ and turn the cheese. This procedure ensures that the flavour and natural rind of these washed rind cheeses develop.
After the cheeses have matured, some for up to 12 months, they are sealed with a special cheese coating. The cheese is then cut, packaged and finally ready to enjoy.