South Africa, known for its vibrant culinary scene, is increasingly making a name for itself in the world of cheese. With a rich heritage of traditional cheesemaking and an array of innovative cheesemakers, the country has become a hotspot for cheese enthusiasts.
One of the key factors contributing to the success of South African cheese is the use of different cheese cultures. These cultures, which consist of specific strains of bacteria and fungi, play a crucial role in the cheese-making process. They give distinct flavors, textures, and aromas to the cheeses, making each variety unique.
From classic cheddar to creamy brie and tangy blue cheese, South African cheesemakers have been experimenting with a wide range of cultures to create truly exceptional cheeses. Some of the popular cultures used include Penicillium Roqueforti for blue cheese, Lactococcus lactis for cheddar, and Geotrichum candidum for soft cheeses like camembert.
The South African cheese industry is also known for its focus on sustainability and supporting local farmers. Many cheesemakers source their milk from small-scale, pasture-based dairy farms, ensuring high quality and flavor in their products.
Whether you're a cheese connoisseur or simply enjoy indulging in new gastronomic experiences, exploring the diverse and delicious cheese cultures in South Africa promises a delightful culinary adventure.
Enjoy the adventure