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Best Regions: South Africa


A generation ago, there were just two types of cheese made in South Africa: factory-made Gouda and cheddar. Up until 1991, strict regulations dictated that all cow’s milk produced must be sold to the government, which significantly limited cheese production. But deregulation saw a newfound freedom for dairy farmers and cheesemakers, who set about crafting […]

Art or Science: Reflections on Cheesemaking


Crafting a quality cheese is a daily lesson: A lesson in perseverance, patience, and people. I joined South Africa’s Klein River Cheese in June 2015 as a recently qualified food scientist; it was my first (real) job. The experience has been a challenge and a delight. When asked what it’s like to work here, the […]