South Africa’s big cheeses

first_imgKlein River Farm cheese maker Jacko van Beulen getting ready to start a new batch of cheese. The cheeses mature for an average of six months. (Images: Wicus Leeuwner)Jennifer SternTraditionally, South Africans have not been particularly sophisticated cheese consumers. Until the last few decades of the 20th Century, you really had to know where to look to find anything other than artificially coloured bright yellow gouda or cheddar with the consistency and flavour of well-matured rubber. But as we draw to the close of the first decade of the new century, that is definitely no longer the case.South Africa now has a few hundred boutique cheese makers, and even the big commercial cheese factories are producing quality cheese, moving away from the dark yellow plastic of previous decades. In 2008, big names like Clover and Parmalat appeared on the list of winners of Qualité awards.These awards, started in 2001, go to South African dairy champions who have obtained a specific minimum score on an internationally recognised scale. Few products earn this prestigious award – in 2008 only 15 cheeses out of 478 made the grade. These are then allowed to display the distinctive and prestigious logo on their packaging for the year.“The objective is twofold,” says Kobus Mulder, dairy manager for Agri Expo. “Firstly, it’s a way to reward manufacturers who have achieved outstanding quality in their products and, secondly, it provides a benchmark so that consumers can, with confidence, buy cheeses that display this accreditation,”And one of the cheeses that cracked the nod last year was the Klein River havarti.A river runs through itThe Klein River Cheese Farm is a little piece of heaven tucked away on the banks of the – you guessed it – Klein River, near the small but fashionable village of Stanford on the southern coast of the Western Cape.The farm has a small tasting room, where you can buy cheese and other yummy delights like home made preserves and estate olive oil. And if you fancy a day down by the river, you can buy a picnic basket containing cheese (of course), cold meats, pâtés, a home-baked ciabatta, salad and cheese straws.Riaan Lourens and his wife Shelley have been farming here for 30 years, and his father farmed the land before him. When he took over he had a big herd of Friesland cows and supplied milk to one of the big dairies. After a while he decided he could do better bottling his own milk, so he started supplying the nearby towns of Stanford, Hermanus and Gansbaai. As the latter two, particularly, were seasonal, in some months he found he had excess milk on his hands, so he decided to start making cheese.He soon realised that the Friesland milk wasn’t ideal for cheese production, so he started buying in Jersey milk from a neighbouring farm. He has since stopped producing milk, and now concentrates on making cheese from Jersey milk that he buys from four farmers, all within a 20-kilometre radius.South African gruyereBefore he started to make cheese Lourens did some homework, and decided to make a gruyere-style cheese, as no-one else in South Africa was making it. It turned out to be a good choice. It’s of equivalent quality to the imported variety, and much cheaper.Gruyere is made in Switzerland, so the cheese that Lourens makes in Stanford is called South African gruyere. It’s a rind-washed, or rind-brushed, cheese, he explains. The cheese is fermented for six months, during which it is washed with a brine solution every two days.The brine solution contains a culture of Bacterium linens, which gives the cheese its distinctive taste, and slowly produces a brick-red rind. This is where cheese making gets interesting because, after a while, the culture permeates the maturing rooms, and the brine can be used without added culture for a long time before more needs to be added. And it mutates and evolves slowly in response to a host of factors including temperature, humidity, altitude and quite possibly phases of the moon.“Those bacteria become the DNA of his cheese,” Mulder explains. “That’s why gruyere in Switzerland is protected. No cheese made anywhere else can ever taste like that. That’s why Riaan can’t just call his cheese gruyere. He calls it South African gruyere.“But if someone makes South African gruyere in KwaZulu-Natal, it won’t taste the same. Maybe he should call it Stanford gruyere.”The South African gruyere is Klein River’s flagship cheese, and its biggest seller by far, accounting for 70% of sales. It’s matured for six months, but Lourens also produces an extra-mature version, matured for 12 months, and a young version, that is matured for only three months.Branching outDespite the success of his gruyere, Lourens couldn’t resist trying something new. After a year or two he made colby and leiden, but was in for a bit of a shock. It all went well until he put the cheese in the maturing room, where it started growing a red culture rind.“It had an interesting flavour,” he says, and it’s clear from his expression that “interesting” is a euphemism. So now he keeps the colby and leiden, and later also the danby, in a separate cold house, where it is safe from the Bacterium linens.Lourens’s factory also makes grana, raclette, havarti, danbo and two local cheeses – Sir Robert Stanford, which is named after the founder of the village, and Van Beulen – a cheese designed by their present cheese maker, Jacko van Beulen.They also make two soft cheeses – a Danish-style feta and a cream cheese, flavoured with either olives and garlic or sweet chilli. These are only sold in the farm shop and not distributed to other retailers. Lourens would love to add a camembert to the stable but, he says, it needs a different rind culture so he would have to build a whole new set of cold rooms.How it all comes togetherCheese making is an ancient art, at once both easy and very technical. The method is simple but, in order to maintain a consistent quality, the process needs to be carefully controlled.Lourens explains: “You heat up the milk with hot water or steam. You throw in your cultures and heat it up to the right temperatures, and then you add your rennet. We use plant rennet that thickens the milk. It takes three hours to make a batch. And then you put it into moulds. It stays in the mould overnight, and then in a salt brine for 24 hours or more, depending on the cheese. And then it goes to the maturing rooms for an average of six months. With the grana, we take it out of the brine, seal it and leave it. But the gruyere we have to wash every two days. It’s a lot of work.”“Making cheese is very labour intensive,” says Mulder. “The cheeses are matured at different temperatures and relative humidity. And cheese is a natural product. Every batch of cheese you make is different. What we’re trying to do, [with the Qualité Awards] is to keep the standard of quality as consistent as possible”But, as with many things, the proof is in the eating. I tasted my way through the range when I was in Stanford, and I left with a good supply of the South African gruyere, the grana and the Van Beulen. (The grana and gruyere are low fat, so that’s good, right?)Do you have queries or comments about this article? Email Mary Alexander at [email protected] articlesSouth African foodCape Town’s good food guide Mr Ball’s Chutney comes home Brewing up boutique beers Acclaim for SA sommelier Useful linksKlein River Cheese FarmSouth African Cheese Agri Expolast_img read more

2010 Fifa World Cup: Free State Stadium 1

first_imgLocation: Bloemfontein, Mangaung Municipality, Free State province Capacity: 45 000 seats Matches: Japan vs Cameroon (14 June), Greece vs Nigeria (17 June), Slovakia vs Paraguay (20 June), France vs South Africa (22 June), Switzerland vs Honduras (25 June), Round of 16 (27 June)Click on a thumbnail for a low-resolution image, or right-click on the link below it to download a high-resolution copy of the image.  Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image Photo: MediaClubSouthAfrica.com• Download high-resolution image {loadposition fifa}last_img read more

FaceChipz: Internet of Things Meets Social Networking

first_imgFacebook is Becoming Less Personal and More Pro… Remember POGS? Don’t feel bad if you don’t – you’ve just dated yourself, that’s all. These round collectible discs were used to play a children’s game (also called POGS) back in the 1990’s. Thanks to the incredible popularity of these little tokens, collecting POGS became a generation-defining fad for the demographic group known as the millenials. Where baby boomers had baseball cards and Generation X had Garbage Pail Kids, the young members of Gen Y had their POGS. Now prepare yourself for POGS’ return – POGS 2.0, if you will. Except this time around, the chips have been wired for the digital age. And today, the “game” is a social network called FaceChipz instead of a old-fashioned variation on marbles. FaceChipz: If POGS Was a Social NetworkFaceChipz is a new social networking site designed just for kids. Intended primarily for the “tween” set who’s outgrown children’s websites but hasn’t quite aged into Facebook yet, FaceChipz merges real-world networking with an online component. After purchasing a starter set of five chips, the child has their parent register an account for them on the FaceChipz website. Then the game begins. The child registers all their chips online using the unique identification code found on the back of each token. When all the chips have been registered, they can be distributed to friends. In return, the child’s friends will hand them their FaceChipz. When the exchange is complete, the child returns to the computer to register the new codes from the chips they’ve collected. The end result is a social network of friends with a physical counterpart in the real world – a brightly colored collection of FaceChipz that can be toted around just like POGS were decades ago. Social Networking Training WheelsParents will appreciate the fact that the FaceChipz network offers a more secure and private environment for their kids than traditional social networking sites like MySpace and Facebook. No strangers can solicit friendship requests here – the child’s only online friends are those they’ve connected with in real life. There isn’t even a search mechanism for friends to find each other without first trading chips. While that design decision is obviously meant to keep FaceChipz sales steady, the company claims it has another goal as well: to prepare children for the online world of social networking. Reads the company website, “FaceChipz wants to help kids stay safe, but also enable them to communicate using today’s technology platforms…If your kids are savvy enough to make appropriate real world friendships, we believe that those relationships will be suitable and appropriate for the digital network they create.”Other privacy protections are offered too. For example, the code on the back is only valid upon first entry. Afterwards, if a lost chip ended up in a stranger’s possession, they couldn’t use the code to connect to the child. Also, FaceChipz profiles are designed so kids are only permitted to post a limited amount of information and their email address is not stored. FaceChipz makes sure that none of their site’s pages are indexed by search engines. Finally, when the child is ready to graduate to a more adult network, their account can be permanently deleted.Will FaceChipz Become the New POGS? All the elements are there that could make FaceChipz a success: collectible tokens, an online element and parent-friendly company ethics. There’s another bonus, too: the chips are cheap. A five-pack is just $4.99 at ToysRUs and the one-time site registration fee is only $1.00. If anything, the fee is only there so mom or dad get involved and are made aware of the child’s online activities. However, in this day and age, FaceChipz may be too innocent a portal to attract tweens. On a web filled with insane YouTube videos and the (often disturbing and occasionally pornographic) webcam-hopping service, Chatroulette, will a “your first social network” site even have a chance? Will today’s youngest generation take to a modern equivalent of POGS or have they seen too much already? Only time (and sales figures) will tell.Thanks to Springwise for spotting this. Guide to Performing Bulk Email Verification Related Posts A Comprehensive Guide to a Content Auditcenter_img Tags:#Internet of Things#Product Reviews#Real World#social networks#web The Dos and Don’ts of Brand Awareness Videos sarah perezlast_img read more

Goa police arrest Solapur youth for stalking tourist

first_imgThe Goa Police on Sunday arrested a 19-year-old youth from Solapur for allegedly stalking and assaulting a Russian woman tourist in the North Goa coastal belt on May 15.Goa Inspector General of Police Jaspal Singh told The Hindu that the accused Ashpak Mujawar was arrested on Sunday, from Nagoa village in North Goa, where he is temporarily residing. Last week, a Russian tourist alleged that she was “stalked and slapped” by an unidentified person at Arpora village and claimed that the local police were refusing to take any action despite her complaint on the same day.The incident got the attention of the police higher-ups after the victim uploaded a video of her assault on social media, which later went viral. The victim claimed that she had turned down the offer of a lift from the accused who was on a two-wheeler, who later stalked her and then slapped her, before speeding away on his vehicle. Senior police officials later directed the local police in North Goa to call the victim and get her complaint registered. They also directed the local police to track down the accused, who was said to be missing.Superintendent of Police, North Goa, Chandan Choudhary, told The Hindu that the case was initially not communicated to police headquarters. But after it came to their notice the police station concerned was pulled up. The police station had registered a non-cognisible offence in the first place.last_img read more

Radar station capable Govt to investigate what went wrong

first_img Related Items:donhue gardiner, illegal haitians, radar PDM Chairman says North & Middle Caicos MP ignorant of law, fails to remove voters Facebook Twitter Google+LinkedInPinterestWhatsApp 108 Haitians intercepted thanks to radar Recommended for you Facebook Twitter Google+LinkedInPinterestWhatsAppProvidenciales, 19 Feb 2015 – It is not that the radar is broken.“Well the radar is actually operating well, there is no mechanical difficulties that we are aware of with the facility.” It is not that the radar could not detect the vessel.“No, this is an area that is actually within the scope so there is no reason why the radar station should not have picked it up.”It is not that there was not someone on duty; it’s an round the clock job.“There are personnel there 24 hours a day, seven days a week.”But for the first time, that media is aware, the coastal radar did not cause an interception at sea and the Minister said there will be an investigation into why.“And that is why it is important for us to now conduct, behind the scenes, whatever investigation that we would need to do in order to determine what happened and how it could have happened. As I’ve said, the radar station has enjoyed a very stellar record since its implementation.”Already speculation about human shortcomings are being tossed about but Minister of Border Control and Labour, Hon Donhue Gardiner yesterday avoided delving too deeply into that line of questioning as he admitted the country’s first illegal landing of a Haitian sloop in recent times; at least on record. It is believed 40 illegals were on the boat which made it to the Five Cays Beach around 2am February 17; a manhunt is on for the at large migrants, all believed to be from Haiti. Nearly 1000 Participate in Immigration Bill Consultationslast_img read more

How Athletic Bilbao has kept tradition alive

first_imgThe Spanish La Liga club has only used players born in the Basque Country or “formed locally”, and they have never been relegated to a lower divisionSpanish La Liga side Athletic Club Bilbao was founded 120 years ago, in 1898.After the 1911 Copa del Rey, the team was accused of fielding ineligible foreign players, and so they decided only to use local ones.The Basque Country team only uses players born there or “formed locally”, which makes everything more difficult but it’s a great tradition.“This football club becomes part of our identity from the second we’re born,” says U16 coach and former footballer Jon Solaun told The Irish Times.Fati and Suarez shine against Valencia at Camp Nou Tomás Pavel Ibarra Meda – September 15, 2019 With a mesmerizing first half from Ansu Fati and a brace from Luis Suarez in the second half, Barcelona demolished Valencia at Camp Nou.Valencia…“Any boy born within a 60km radius of here is showered with Athletic balloons and gifts; maternity wards are plastered in red and white.”“I was born in Bilbao and to put on this tracksuit and represent this club is everything to me. I know the boys feel the same pride. We all feel like a piece of history here as a family,” he added.“It’s incredible for the kids to be around one another and watch each other grow through the categories as both people and players. When a Lezama kid pulls on the red and white in San Mamés, we all feel a great sense of triumph.”“We’re all living the dream. Every person in this complex has a season ticket. If the first-team play away, the kids will train then go home and put on their Athletic pajamas to watch the game with their family,” he explained.“The coaches have a meeting point in town where we watch the games together. We’re all members of the Athletic family and have our own culture and identity.”last_img read more

Aguero was once again Citys hero

first_imgThe Argentinean footballer has scored a hat-trick once again for the Citizens, as he’s catapulting himself to greater heights.For the second time in less than a week, Argentinean footballer Sergio Aguero scored three goals for Manchester City.He and the Citizens trashed Chelsea in today’s English Premier League fixture.“I think it might be one of the best performances of this team so it was a great game and an even better result,” Aguero spoke to the club’s official website.“I am very happy for the hat-tricks and for breaking records, both in the Premier League and for the club.”“I try to keep those good memories and especially thanks to my team-mates for helping me in the game and what matters most, in the end, is us winning,” he added.“What matters most to me is to try and finish the season in the best way and try to win some silverware.”Former EPL footballer Jamie Carragher was also surprised at how well Aguero is currently playing, and he was quick to give him praise.Harry Maguire, Manchester UnitedLiverpool legend Nicol slams Harry Maguire’s Man United form Andrew Smyth – September 14, 2019 Steve Nicol believes Harry Maguire has made some “horrendous mistakes” recently, and has failed to find his best form since joining Manchester United.“He’s just clever. He’s switched on, he’s alive,” he told Sky Sports.“I’ve played against him and at times he can be quiet in a game, but before you know it something just happens. In terms of a goalscorer, he’s the greatest we’ve seen in the Premier League.”“That’s the difference between him and the other greats, he’s a goalscorer rather than the greatest all-around player,” he added.“He does work a lot harder now than he ever did. The manager has lit the fire under him.”Happy about the win, the hat-trick and for matching an all-times record. It’s my honour and my pleasure to belong to this FC, with great companions, amazing fans, and being part of this wonderful team. C’mon, City!!! pic.twitter.com/BM17BmERe6— Sergio Kun Aguero (@aguerosergiokun) February 10, 2019last_img read more

Discounted gas sold in an effort to repeal gas tax

first_img Categories: Local San Diego News FacebookTwitter Updated: 10:50 PM Posted: February 5, 2018 SAN DIEGO (KUSI) — The statewide effort to overturn the 12-cent gas tax took an interesting turn Monday. Former San Diego council member Carl Demiao lured people into signing a petition with really cheap gas.“I came here for the cheap gas, but I also signed the petition,” said Jabulo Carls who drives an Uber and Lyft.The gas station owner agreed to lose money in order to entice people with $1.99 gas.“I’m taking a hit, but it’s ok,” said Les Kourie. “The public is happy, they seem happy. And they get the message, stop this gas tax.”Carl Demaio started this tax recall after a super majority of Democrats in Sacramento approved a 12-cent tax on each gallon gas and a huge increase in the car tax.“Look, the people up there are not accountable,” Demaio said. “They say this money will fix roads and bridges and it’s simply not true.”Demaio is hoping to collect almost 600-thousadn signatures to make the November ballot. He’s already collected about 500,000.While hundreds of people enjoyed filling up their tanks with cheap gas, they also signed the petition.One step closer to the people taking back control from elected officials. Dan Plante, center_img Discounted gas sold in an effort to repeal gas tax Dan Plante February 5, 2018last_img read more