In 2011, we escaped to Velddrif, a coastal fishing town on the West Coast of Cape Town.
"With the lack of local, flavourful cheeses at reasonable prices, and our culinary background, it was easy to resolve that we were going to make our own cheeses."
Kokerboom Kaas was born...
The cheese journey started with tuition from the Food scientist, Leon Van der Westhuizen and his highly knowledgeable wife, Elaine, who both originally hail from this area.
In August 2018, we completed our cheese room and started producing cheese. We began with Feta, Greek style, flavoured with fresh coriander and red chili. This worked out very well and has become a popular staple that seldom finds its way to salads! It is delicious from the tub!
We wanted to make a small range of cheeses that are not readily available in the local “super”. We also wanted to give our products a “local flair”. We have now a large range of cheeses that are all superb and some even exceptional.
Our milk is a single source from Langrietvlei farm’s Golden Guernsey herd. Reuben Kotze supplies us grade A22 milk, especially selected for top cheese making results. A22 means that consumers are far less likely to experience lactose or other dairy intolerances.
2019 saw many changes to our creamery. From a 15 liter pot, we purchased 2 x40liter pasteurizers, took over the adjacent flat, installed 3 more large 10°c fridges, an industrial vacuum sealer and many shares in the surrounding plastics shops.
Change from small to semi small was not without problems. Recipes had to be refined, new systems put in place and realization – the more cheese we made, the less free time we had. Prisoners to cheese. At first it was thrilling then 04h00 to 22h00 daily, market Saturdays and Sundays for more affinage does rub off the glitter somewhat.
A few things made this all worthwhile – our clients, commercial and private, joyous cheese tastings and our rock – the Hopefield Market with Lizana De Jongh and her team. Starting our new Goat milk range.
With new focus, we started refining our cheeses. What we and our clients felt were great cheeses, pale into mediocre with what is emerging from our creamery now.
Covid-19 has brought both challenges and opportunities. The market is closed but we still have reasonable sales thanks to Belinda and her online shop – Moose Trading. It has given us the opportunity to build good stock for our clients when the lock down is lifted. It has given us the opportunity to stand back and refine our product.
Our cheeses are all named after local creatures and flora, endemic to Velddrif.
Our cheeses turn a beautiful orange from the Beta Keratin from our salt and natural grazing post drought. Breaking of the drought meant natural grazing for the dairy herd.
The beautiful salt from Khoi San Salt in Velddrif, contains brine shrimp shell which is rich in Beta Keratin too – ask the Flamingos how they go pink!
Spanish Manchego type
Young, creamy baby Stilton
A delicious Gruyere type
Strong like cheddar, Gouda texture
An elegant firm blue – our own creation
Our Crane cheese spiced with roasted coriander
Greek Style Yoghurt
A full cream lactose free/probiotic
Feta le Chevre
Delicious goat milk Feta, Greek style
Our Greek style, cow milk Feta
CHEESE TASTINGS & SALES
TASTINGS STRICTLY BY APPOINTMENT
MINIMUM 4 PEOPLE MAX 8
Monday to Friday: 16:00 - 17:30
Weekends: Strictly by appointment
We provide a range of cheeses currently available from the creamery, for tasting with biscuits and a sherry at only R70 per person.
Taste 6 – 10 cheeses – depending what has matured
Carolyn Malan | Proprietor
+27 82 563 4640
David Malan | Cheesemaker
+27 82 572 1822
Monday to Friday: 16:00 - 17:30
Other times: please phone to see if we are available – busy making cheese!
5 Waterkant Street, Velddrif
THE MILL MARKET
On Saturday mornings the Hopefield locals invite you to join them at the market where you can purchase the freshest of produce and a wide variety of freshly baked goods and hand-made designer products.
Visit our stall at The Mill Market, Hopefield:
Saturdays, 10am - 2pm