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Excerpt from Cheeses of South Africa by Kobus Mulder

Cheeses of South AfricaThe introduction to Cheeses of South Africa by Kobus Mulder tracks how cheese has undergone a revolution in SA, with consumers becoming more discerning and cheesemakers branching out and creating new products.

This excerpt, shared by Namibiana Buchdepot, explains that the book looks at the stories of individual cheesemakers and includes Mulder’s Cheese Notes on the producer and their most notable cheeses:

In recent years, South Africa has seen something of a revolution in cheesemaking. In the past, consumers had a limited range of cheeses to choose from, but the rise of artisanal cheesemaking has changed this picture. Thanks to pioneers like Wendy Harris, of Indezi River, and Chrissie Briscoe, of Chrissie’s Country Cheese, there is a greater variety of cheeses available in retail stores and supermarkets, and an increased willingness on the part of cheesemakers to experiment with new tastes and styles. Consumers have also become more knowledgeable and more discerning about what they buy. Since 1995, South Africa’s per capita cheese consumption has increased from 1.0 kg to 1.9 kg, according to Agri-Expo, a dairy industry body.

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