Kokerboom cheese is becoming well known across the Western Cape. Spend a very pleasant time, tasting the wide range with David and Carolyn.
Saline rind-washed cheese that turns naturally, without any aid to a yellow, almost golden colour. Under normal circumstances, the cheese maker would have introduced the culture Brevibacterium linens into the cheese and also the wash to arrive at an end result that would be similar to a surface-ripened Munster or Gruyère. Not artisan cheese maker David Malan of Kokerboom Kaas.
“ Brevibacterium linens simply loves a salty environment. That’s why we use a saline solution for our rind-washed cheeses, to create a home for it. … look out the window…”
The view out of his cheesery window is the salt marsh. So Brevibacterium linens, already lurks in the pans, just waiting to drift in on a breeze to find a home in the rinds of his salt-washed cheeses.
Velddrif’s naturally occurring saline environment is not the only factor that contributes to the unique terroir of the Kokerboom Kaas range. The rich Golden Guernsey A22-rated milk from Ruben Kotze’s Helderwater Farm just up the road plays a significant role in what form the cheeses eventually take. “Guernsey milk is creamier than most other milk and milk from this particular herd is reputed to be kinder to lactose-intolerant people.”
“Our cheeses are unique to us. While we make cheeses in the style of many famous varieties, we rename them to create a local heritage. So a Stilton-style cheese becomes a ‘Black Wing Stilt’, a Manchego-style we call a ‘Flamingo’ and a Fontina-style cheese is a ‘Francolin’.”
An addition to this artisanal food gem, are David’s home cured meats.
Cheese tasting by appointment and a minimum of 4 to maximum of 10 people. Please bring your own wine if you enjoy cheese with wine.
Wheelchair friendly if weather is good.
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