The Cheese Festival is almost upon us (starts on Friday) – and I’m getting rather excited by the return of small producers to the event. This year, perhaps in celebration of the festival’s 10th year, Agri-Expo is bringing the 10 small producers below to the event (by this, I assume they mean they are sponsoring their entry, as they’ve done in the past).
Having had a brief look at the overall layout of the festival, these are not the only small producers who’ll be there – so it looks promising for an all-day artisan cheese hunt… Below, I’ve included whatever information I could glean on these producers, as well as relevant contact details, for anyone interested in finding out more.
Anysbos Cheese (Botrivier, WESTERN CAPE)
Only a year ago Sue and Johan Heyns retired on a farm in the Botrivier area. Today they run a boutique cheese business that’s producing a variety of cheeses, including the unique Goat Milk Camembert.
Camphill farm (Hermanus, WESTERN CAPE)
w: www.camphill-hermanus.org.za | t: 028 – 313 8200
A community project where some of the beneficiaries makes the most wonderful cheeses (Gouda, Feta, Fresh Cheese, Labneh) and speciality bread.
GoatPeter (Magaliesburg, GAUTENG)
w: www.goatpeter.com | e: email@example.com
Goat Peter is a cheesery situated in Hekpoort, near Magaliesburg, in the heart of the Cradle of Human Kind. The owners Alastair and Marianne specialise in Goat Milk Products.
Green Goose Organics – Ficksburg, FREE STATE –
w: www.greengoose.co.za | e: firstname.lastname@example.org
“With over 1000 hectares under organic management, primarily in pastures, we are committed to a system of farming which produces health enhancing, nutrient dense food whilst always being mindful of nurturing and continually improving the land. In addition to being organic, the cows are 100% grass fed – meaning they get no grain or other concentrate whatsoever. No animals receive any routine hormone or antibiotic treatments.”
Grootplaas De Rust Cheese Academy (Broederstroom, GAUTENG)
w: www.cheeseacademy.co.za | e: email@example.com
The academy was originally started with the aim to make a considerable contribution to the knowledge and skills associated with the production of Dairy Products.
Kimilili Farm (Tulbagh, WESTERN CAPE)
w: www.kimililifarm.co.za e: firstname.lastname@example.org
Hand crafted farmhouse cheeses made in the French and Swiss cheesemaking tradition, using only their own milk. Animals are cared for employing only natural farming practices with no chemical fertilizers, pesticides, herbicides or any commercial dairy feed used on the farm.
Sandford farm (Hemel & Aarde valley, WESTERN CAPE)
Pauline Leppan recently employed a young man from Zwelihle, Siyabulela, who now does the majority of the cheesemaking. They produce Gouda, Pecorino, Probiotic Yoghurt, Feta, and Mozzarella – all handmade according to organic principles.
Taaibosch Kaas – (?)
Not much information to be found, other than that they produce pressed Cottage Cheese, covered with spice, Cheddar, Gouda.
Udderly Delicious Darling (Darling, WESTERN CAPE)
Homemade Cheese, Salami, Brandy, Apple and Nut Jelly.
Petite Chevre (Pretoria, GAUTENG)
w: www.petitechevre.co.za | e: email@example.com
Produce a variety of goatsmilk products including plain goats milk, chevre, yoghurt, halloumi and a series of cheeses they call ‘bietjies’ – Bietjie Brand (chilli), Bietjie Lekker (Rosemary & peppercorsn), Bietjie Pong (garlic!). Looks like they’re not currently available in the Cape, so this is a good opportunity to get a taste.
The 2011 SA Cheese Festival runs from Friday 29 April to Monday 2 May 2011. Tickets are the same price as last year: R110 for Saturday and Sunday and R90 for Friday and Monday. Senior citizens pay R70 and children 12 years and younger enter free. The festival runs from 10:00 to 18:00 each day and 17:00 on the last day. A limited number of tickets are available at Computicket and Checkers stores (no tickets at the gates).