Overview

This book celebrates a quiet revolution in South African cheese-making. In line with the global trend towards organic, locally based eating, artisanal producers are changing the way we think about cheese, producing superb, flavourful cheeses, made with milk from cows, goats, sheep and even buffalos, that express their terrain of origin, the health of the animals and the personalities of their makers. The book profiles 22 of these cheeseries, including popular award-winners such as Dalewood and Klein River. Each chapter features detailed 'Cheese Notes' by the inimitable Kobus Mulder, of Agri-Expo, who has done so much to energise the growth of local artisanal cheese-making.

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9781920289379

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The author, Kobus Mulder, is the dairy manager at Agri-Expo and is South Africa's only international cheese judge. He has previously adjudicated at various world cheese competitions in France, the UK, and America. Photography by Russel Wasserfal.

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