HOW MUCH DIESEL IS IN YOUR CHEESE?

Last year I was invited to France where I  did some research on the delicious French cheeses at the same time. What struck me is how much of the produce is still made locally. The friends we stayed with wondered down the road every morning to buy fresh bread. And once a week we went to the market to buy the local cheeses and vegies. Why is it that, here in South Africa, we do not easily have the availability of locally made products  especially as we have greater distances between towns compared to France? It makes perfect sense to buy local products. 

 From where our offices here in Plettenberg Bay the milk from the Tsitsikamma area travels to  Parmalat Cheese Factory in Ladismith. That’s 360km. And thereafter, if you happen to live in Upington, the cheese from Parmalat will travel from Ladismith  to Upington a distance of 750km. Wouldnt it make sense for those who have cows or goats near Upington to make cheese and yoghurt?

We  know that everything we do to milk affects the milk and therefore our yoghurt and cheese. Cooling, heating and shaking milk around while transporting have an effect on the calcium in the milk which in turn has an effect on the milk forming a curd. 

Therefore all the traveling that the milk undergoes

1. decreases the quality of the product 
2. increases the costs to your pocket and to the environment.

For these reasons we stimulate the production of local products at Finest Kind. We have videos available for those that would like to learn to make yoghurt or cheese, a manual with all the background information and recipes if you are thinking of making a product. And then cheese and yoghurt kits for experimentation.