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HOEV: OPNAME VAN BESIENSWAARDIGHEDE Nr 012
HEHA: SURVEY OF HERITAGE SITES No 012
GPS data:X27.46.12 Y –25.47.19
EIENAAR / KONTAKPERSOON: Van Gaalen 012-207 1289
Annelies van Gaalen en haar man, Erik Schipper, albei van Holland, het in 1990 die kaasmakery in die Skeerpoortvallei begin waar hulle kaas volgens ou Hollandse resepte maak. Hulle kry vars melk (koei- of bokmelk) van plaaslike boere en maak dan die kaas op die plaas.
Kaasmakery is ‘n ou tradisie wat oor die eeue min verander het aangesien die geheime en resepte daarvan van moeder na dogter oorgedra is. Dit bestaan dus nog steeds uit die skeiding van die vastestowwe uit die vloeistowwe, die vul van die vorms met die wrongel (ook kês genoem), die ent en die sout daarvan en uiteindelik die veroudering. Alhoewel tegnologie ‘n paar van die swaarder handewerktake verlig het, word meeste van die werk tog nog met die hand gedoen.
Adele Smith besig om kaas te maak. Adele Smith making cheese.
Annelies maak volgens ou Hollandse resepte meer as twintig verskillende kase. Die smaak van die kaas word deur die weiding, die beesras, die bakterië, die klimaat en die resepte beënvloed. Alles kan deur ‘n kaasfynproewer uitgesmaak word.
‘n Geleide toer (in Afrikaans, Engels, Duits of Hollands) en ‘n kaasproe, is ‘n belewenis wat nie maklik vergeet sal word nie. Die kaas word hoofsaaklik op die plaas verkoop.
Rakke en rakke kaas in die koelkamers. Stacks of cheese seasoning in the cold rooms.
VAN GAALEN KAASMAKERIJ (CHEESE FARM)
GPS data: X27.46.12 Y –25.47.19
OWNER / CONTACT PERSON: Van Gaalen 012-207 1289
Van Gaalen Cheese Farm is every cheese- and country lover’s dream. The farm, which was founded by Annelies van Gaalen and her husband, Erik Schipper, both from Holland, is situated in the beautiful valley of Skeerpoort. When arriving at the farm the Dutch atmosphere surrounding the premises can be seen and felt. But the main attraction at the farm is certainly the cheese.
Kaaskopers by Van Gaalen. Cheese buyers at Van Gaalen.
Twenty different cheeses are made on the premises. The farm gets the milk from local suppliers. Farm Cheese or Boerenkaas is a unique product made from “farm fresh” milk, which contains specific bacteria, giving the cheese its particular taste. The character of the cheese differs from farm to farm; the type of grass, the breed of cow and the manufacturing process can all be tasted in the different cheeses.
Cheese making is an old craft. It is a tradition that is usually passed from mother to daughter and as a result there have been very few changes in the process throughout the centuries. The process is still based on the principle that solids have to be separated from liquids. Although the process has not been modernized, technology now assists with the heavier work. For instance heavy buckets of milk have no more to be poured into the tub; rather milk is pumped from the cooling tank into the tub. However the work of filling the molds with curd, salting the cheese after pressing, and care of the cheese after making them, still has to be done by hand.
In the Van Gaalen Kaasmakerij, Boerenkaas is made on a small scale according to Dutch traditions. For every kilogram of cheese, ten litres of milk is used. Annelies uses traditional Dutch recipes to make more than twenty different cheeses. The cheese is matured in large walk-in fridges. Most cheese is sold on the farm where tours (in Afrikaans, Dutch, English or German) and cheese tasting are interesting experiences.