Our story · Made in Velddrif
It started with a taste
for better cheese
A birthday present, a little curiosity and a small West Coast creamery with a character of its own
Something
worth making
David and Carolyn Malan moved to Velddrif in 2011. A cheesemaking course, given to David as a birthday present by Carolyn, set something in motion that neither of them had quite planned.
Our first cheeses were made in 2018. What began at home has grown into Kokerboom Kaas, a small creamery where David, Carolyn, Leah and Janel make and mature cheeses with a character of their own.
Many of our cheeses take their names from West Coast birds, wildlife and places. Some are familiar styles with our own interpretation; others are distinctly ours. All begin with the same curiosity about how good cheese can taste.
From our creamery in Velddrif
Golden Guernsey milk · Patient maturation
Good cheese takes care
We use A2/A2 Golden Guernsey milk, West Coast sea salt, selected cultures and plant rennet.
Then comes the patient work of maturation: turning, checking and caring for each batch as its flavour develops. We make our cheeses without preservatives or stabilisers, and we’re proud to share them with the people who visit our delis, take them home and keep coming back for another taste.