LL-L 'Delectables' 2006.07.20 (06) [E]

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L O W L A N D S - L * 20 July 2006 * Volume 06
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From: 'Global Moose Translations' <globalmoose at t-online.de>
Subject: LL-L 'Delectables' 2006.07.20 (04) [E]

Ron wrote:
>To find out about cheese making, if any, in South Africa would be very
>interesting. If there are any Dutch-type traditions, how old are they? Do
they

Dutch
>immigrants (or not by Dutch at all)?

I would go even a step further is there any tradition, anywhere, of hard
cheese production in warm, i. e. tropical or subtropical climates? I know
that in India, for example, they make cheese, if you want to call it that,
for immediate consumption, by adding lemon juice to milk and letting it
curdle. Shouldn't one assume that in certain climates, cheese just wouldn't
keep?

Actually, it's 35°C outside today in Lower Saxony (and 30°C in my home
office, I'm meeeelting), so our subtropical climate might just offer an
explanation for the lack of indigenous cheeses...

Gabriele Kahn

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From: 'Kevin Caldwell' <kevin.caldwell1963 at verizon.net>
Subject: LL-L 'Delectables' 2006.07.20 (04) [E]

> From: R. F. Hahn <sassisch at yahoo.com>
> Subject: Delectables
>
> I would be interested to know if there are any South African cheese making
> traditions and, if so, if they are Dutch-derived, British-derived or both,
> or if
> they are of multiple origin.

Here's a site listing 654 cheeses from around the world. I don't see any
South African ones listed.

http://www.cheese.com/default.asp

It lists a few from various East European countries (as well as places like
Turkey, Iran, India, Egypt, Mexico, Argentina, etc.), but they pale in
comparison to the number of cheeses from France, Italy, Spain, and the UK.

Kevin Caldwell

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