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The moon-lit cheeses of the Karoo Highlands

The moon that shines on Langbaken, says Koos Kaas, is a wheel of cheese. And every cheese they make there shines as brightly. ....

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What's cooking today: Roasted cauliflower and cheese...

The first thing you do is turn on the oven, because almost any soup made with vegetables is going to have much more flavour if you roast the vegetables first.
I tasted the Langbaken hard cheese that Julienne du Toit and Chris Marais had given me after their latest journey into the deep Karoo. This time, to Williston, where they met Francy Schoeman and tasted her Langbaken Karoo Crumble, which comes from a herd of 15 Jersey cows and is matured for nine months. It’s a most delicious cheese, somewhere between Cheddar and an Italian hard cheese such as Pecorino. It transpires that it melts beautifully if you incorporate it into a hot sauce or soup. But it’s fine eating on its own too. ....

Northern Cape , South Africa , Francy Schoeman , Chris Marais , Langbaken Karoo Crumble , வடக்கு கேப் , வெளிப்படையான ஸ்கோமேன் , கிறிஸ் மரைஸ் ,

Stalking the Cheese Whisperer and other cheeseheads

I remember the first time I tasted “real” cheese. In our house cheese was a Trump-coloured block that was mainly grated over macaroni to give it some taste. We were poor. I was still at school and one day a friend and I decided to sail to Robben Island in a homemade boat with horrifying consequences, but that is another story. Once on the island beach she said, “Hey, I’ve got something.” It was a tin of Camembert, a tin. The cheese was the colour of pinchbeck and it tasted furtive, as sin or sex might taste.
It was only years later living in London that I would taste it again: Camembert, Brie, a cheese, the name I forget, that was like crunching caterpillars. Yep, I was a cheese eater, I loved its completeness. One slice and a piece of bread and you had a meal. ....

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