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Once upon a time many years ago on the farm Mosheshesford, out of the heart of the Belmor Volcano, an ice-cold stream of water erupted. These waters still today run over layers of Volcanic material, then pour over a waterfall, and join up where the Kraai River starts and joins with other snow water streams out of this part of the Drakensberg – Rhodes, Tiffindell, Naudesnek, Bokspruit and Riflespruit.
Once upon a time many years ago on the farm Mosheshesford, out of the heart of the Belmor Volcano, an ice-cold stream of water erupted. These waters still today run over layers of Volcanic material, then pour over a waterfall, and join up where the Kraai River starts and joins with other snow water streams out of this part of the Drakensberg – Rhodes, Tiffindell, Naudesnek, Bokspruit and Riflespruit.
Natura non nisi parendo vinvitur - Nature, to be commended, must be obeyed! Francis Bacon (Navum Organum 1620)
Mosheshesford
...this is the home where today a herd of Alpine Goats roam. During the day, grazes, under the leaf green willows, drink pure water out of the cold Volcano stream and then, at sunset, spontaneously, clocks in at the estate where they are welcomed to be milked.
Under hygienic conditions, their milk flows against 66 pulses per minute, into a sterile container, and then this precious natural product is immediately cooled down to 3 degrees Celsius.
After pasteurization, natural cultures are being added, with non-iodized salts and microbial rennet. In a stainless-steel Dutch barrel, at different temperatures, and then first-hand witness the wonderful miracle of cheese production as done over many centuries by ancient civilizations.
Mainly medium and hard cheeses are being matured over a few months, under controlled temperatures, so the protein can be fully broken down in peptide and amino acids, so this wonderful, unique natural product develops, ready for an amazing taste sensation.
On request, these cheeses can be flavored with unique plants out of the area, such as Leucosidea sericea (ouhout), fruit of Rosa rubiginosa (Sweetbriar), artemisia afra (wilde als), Urticales dioca (brandnetel) and black pepper.
On request, these cheeses can be flavored with unique plants out of the area, such as Leucosidea sericea (ouhout), fruit of Rosa rubiginosa (Sweetbriar), artemisia afra (wilde als), Urticales dioca (brandnetel) and black pepper.
The cheese of goat milk is softer, lower in lactose and higher in minerals and fat, than cow’s milk. It is rich in Vitamins K and A, niacin, and phosphates. It contains minerals which the body does not produce, and are essential such as magnesium, iron, calcium, phosphates, and copper.
The casein in goat’s cheese is very healthy and protect diabetics and insulin sensitive people with its higher binding to calcium, it has lower fat levels with short chains which digests easier.
The casein in goat’s cheese is very healthy and protect diabetics and insulin sensitive people with its higher binding to calcium, it has lower fat levels with short chains which digests easier.
Mosheshesford Alpine Goat cheese is a unique, natural and tasty cheese by fully upholds Francis Bacon’s conviction.
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Mosheshesford Cheese
contact: Jaco Schoeman @ 083 651 0739
email: navrae@magcheese.co.za