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Cooking Instructions for Kokerboom Carne Hams
By David Malan, Cheesemaker - Kokerboom Kaas. DEFINITIONS A gammon is a dry cured, smoked ham, cured for a minimum of 21 days, then cold...
Dec 22, 20223 min read
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Music and Lights Travel Show - Hopefield
By Music & Lights Channel SA Cast & crew embark on a journey to the beautiful town of Hopefield in the West Coast District Municipality...
Sep 30, 20211 min read
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West Coast Way: a cracklin’ good time in Velddrif
by THE LITTLE HEDONIST Somewhere in-between lockdown living and the vague promise of a pending summer season, my heart longs for fresh...
Sep 30, 20217 min read
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Why is Artisan Cheese So Expensive?
By David Malan, Cheesemaker - Kokerboom Kaas This is a question frequently asked of us. It is also something that we, as artisan cheese...
Apr 30, 20202 min read
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To Cheese or Not To Cheese
By David Malan, Cheesemaker - Kokerboom Kaas
Aug 1, 20192 min read
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“Old Mill”
By David Malan, Cheesemaker - Kokerboom Kaas
Jul 23, 20192 min read
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The West Coast Cheese Renaissance
By Andrew Newby, Daily Maverick
Jul 5, 201910 min read
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