feature Goat’s Cheese
FROM TOP:
The stud ram, Boris,
with his colourful
personality and
inquisitive nature,
is a firm favourite.
The Baris range
consists of eight
artisanal goat’s
cheeses.
Baris Cheese
About 250kg
ofcheeseis
producedin the
summermonths.During the off-season, she augments
the goat’s milk with cow’s milk,
whichshesaysis a perfectalternative.A chAllengingstArt
In the beginning, she did everything,
from managing the herd to milking,
making the cheese, and working in
the deli. Later on, she was joined by
her trusted helper, Martha Motobatsi,
who works in the deli now. Tinashe
Mataruse, a former waiter at the deli,
has taken over as cheesemaker.
Van Aswegen says she was
lucky to find Mataruse because
he understands the intricacies
and nuances of the industry, and
produces cheeses that would impress
the most critical of connoisseurs.
After only two-and-a-half-months’
training, he grasped what cheese
production was all about and now
forms an integral part of the business.
“I’ve never been afraid of a
challenge,” says Van Aswegen.
“However, during those early days,
I often asked myself why on earth I
embarked on this wild, new journey!
But the successes slowly started to
overcome the failures. The awards
the Baris cheeses gained at the
dairy championships meant that
we were doing something right.”
The farm’s extensive herb and
vegetable garden, managed by her
mother, Minda Farrell, supplies all
the cheesery’s needs, such as mint
for the halloumi. She also sells a
range of preserves at the deli.
“In this way, I know exactly
where the inputs come from.
Not only does it save money, but
it adds to the integrity of our
products. I am committed to
the production of truly unique
artisanal cheese that is produced
on the farm and from the farm.”
She says cheesemaking is not a
get-rich-quick scheme. It is only
now that the cheesery is starting
to show a profit; previously, she
had to reinvest her profit into the
business to get it to the standard she
wanted it to be. “At this point, I can
say we are on the way to success. I
must credit my husband, Pieter, for
his input and ongoing support.”- Email Estee van Aswegen at
[email protected],
or visitbaris.co.za.▪fW
32 farmer’sweekly 30 august 2019