Have you ever wondered what goes into creating cheese? While cheesemaking dates back thousands of years, South Africa has developed a unique approach that blends time-honoured techniques with modern innovation. From farm-fresh milk to the final product, every step of the process tells a story of craftsmanship, culture, and sustainability.
Rooted in craftsmanship
Cheesemaking may have its origins in Europe, but South Africa has embraced the art, producing a wide variety of cheeses that rival their international counterparts. The country’s diverse climate and rich agricultural landscape provide ideal conditions for dairy farming, allowing local producers to create everything from creamy brie’s to sharp cheddars and tangy feta. Many local cheesemakers follow traditional methods, using raw milk and natural aging processes to develop complex flavours that reflect the flavour profile of their regions’ topography. Karoo Blue, made in the semi-arid Karoo region, boasts a creamy texture and robust taste influenced by the region’s indigenous flora. Boerenkaas, a traditional Dutch-style cheese offers a smooth, nutty profile.
From farm to table – The basic cheese-making process
1. Milk collection: Cheese production typically starts with fresh cow’s milk. South Africa’s dairy farms are primarily concentrated in regions like the Western Cape, Free State, KwaZulu-Natal, and the Eastern Cape.
2. Pasteurization: Most commercial cheese producers pasteurize milk to kill harmful bacteria, though some small-scale and artisanal cheesemakers offer raw milk cheeses (allowed under strict regulations).
3. Coagulation: Natural enzymes (like rennet) or acids are added to the milk to separate curds (solids) from whey (liquid).
4. Cutting and heating: Curds are cut into small pieces and gently heated to expel more whey, helping determine the cheese’s texture.
5. Draining and pressing: The whey is drained, and the curds are pressed into moulds to form the cheese’s shape.
6. Salting: Cheese is either salted directly or soaked in a brine solution, enhancing flavour and helping preservation.
7. Aging/maturation: Depending on the variety, cheese can be aged for weeks, months, or even years. This step allows flavours to develop.
A thriving industry
South Africa’s cheese industry is not only a culinary treasure but also an economic powerhouse. Local cheesemakers contribute to job creation, tourism, and exports, helping to put our dairy on the global map. From farmers’ markets to boutique cheese shops, the demand for artisanal, locally-produced cheese continues to grow—proving that South Africa’s cheesemaking tradition is stronger than ever.
At Tip-Top Milk, we are proud to be a part of and play a vital role in this industry. We facilitate the safe and efficient transportation of raw milk from dairy farms to processing plants across the country. If you’re searching for a reliable source of raw milk, click here to get in touch with one of our friendly staff members.