CLARENS, July 19 — Cheddar-making was put on hold when coronavirus struck an artisanal cheesery on the outskirts of Clarens, a town tucked into the foothills of the Maluti mountains of central South Africa. Hard cheeses requiring months of ripening were no longer viable, and the small business...
Cheesemakers Danie Crowther and his wife Marietjie Crowther only managed to produce small amounts of their signature smoked mozzarella and chilli-infused ‘string cheese’ during the virus lockdown. — AFP pic
Cheesemaker Marietjie Crowther only managed to produce small amounts of her signature smoked mozzarella and chilli-infused “string cheese”. “I have noticed that some retailers tell us they want to focus more on local products,” said Danie, who co-owns Noah’s Cheese with his wife.“The cost in terms of the environment, the risk when a disaster like this happens, is too high.”
The mozzarella is smoked with wood from a neighbouring apple farm. Condiments are made with fruit pulp left over from nearby gin breweries.“We didn’t have a fixed cost on electricity,” said Danie. “We are not reliant on produce... It is here, it is local.”Noah’s Cheese is a member of the Slow Food movement, which originated in Italy during the 1980s to protect local food cultures and traditions.
“People suddenly became more aware that we must use what is in our area,” Danie added. “Even those who do not necessarily know about the Slow Food movement.”The Crowthers relied heavily on festivals to sell their products and seek business partners — all of which have been cancelled for the rest of the year.
The couple have worked hard to find new delis and are currently negotiating shelf space with a local supermarket chain.
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