Leon the Milkman

Kom woon ‘n kaas kursus by in Clarens FS op 9,10 Oktober 2019 of in November 2019 in Stellenbosch

Kaas kursusse Suid Afrika

Cheese Courses South Africa

If you are an online visitor to our shop that stays in the USA or Canada, then please visit the Cheese Making Shop at https://Cheesemaking.Shop to buy local cheese ingredients and other supplies.

Browse the site for rennet, cheese cultures, yoghurt cultures, cheese cloth, calcium chloride and more!

Hope that helps you,

Leon the Milkman

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Thank you to another wonderfully varied group of people! We had representation from Thailand, Zambia and Zimbabwe, besides locals traveling from as far as Johannesburg!

If you are interested in attending a cheese making course, please contact Elaine on info@cheesemaking.co.za for upcoming dates and venues in South Africa.

Get rennet, cheese cultures and more on our store at cheesemaking.co.za/shop

LEON “THE MILKMAN” AND ELAINE VAN DER WESTHUIZEN’S CHEESE COURSE

On the 4^th March 2019 Elaine mailed the following:

“From this year it seems that people are inundated with too much info. We get people commenting that the course seems too difficult for them or that it seems too simplistic and they do not think that they will learn anything….”

I attended this cheese course. I had never made cheese before. The urge to make cheese was induced by 4 glasses of wine and it seemed a pretty good idea at the time! I immediately did nothing. Talked about it. Thought about it. Did nothing. Basically, I was afraid I would embarrass myself. I envisaged a room of cheese making fundi’s all talking cheese techno and having fun. At the expense of my ignorance. My wife had just about enough and enrolled me on their course.

ABOUT THE COURSE…

Yes – 2 days of fun and friendly people. Nobody laughed at my silly questions or sometimes lofty, opinions. The course manual is 92 pages long and I defy anyone to memorise it in 2 days!

The course is subtitled “CREATING THINKING CHEESE MAKERS”. So the challenge is to think. The manual has 2 facets. Facts about making cheese, milk, cows, components etc and then practical recipes, which you do along with Leon in class. So think when you attend – you can swot as much of the facts about cheesemaking AFTER the course. Pay particular attention to the practical side because your teachers will not be there in person when you make your fist cheese! This approach clears your head and allows you to leave properly informed and reasonable confident.

ADVANTAGES OF DOING THE COURSE WITH LEON AND ELAINE

• You are immediately included on a WhatsApp group with Elaine and your peers. You can ask questions from Elaine which are answered lightning quick and you can see how your group peers are fairing – share their successes and learn from their failures
• You have access to Leon’s vast knowledge too
• Your cultures and equipment can all be purchased on – line from their site. Deliveries are charged at reasonable rates and super quick – 2 days!
• Your manual is an incredible tool and gives far more in depth help and information than most “recipe books”
• If you purchase the starter kit, along with the manual you are off to a good start

DISADVANTAGES OF DOING THE COURSE WITH LEON AND ELAINE

• Frankly, I can’t think of any…

OKAY – WHAT TRANSPIRED WITH ME AFTER COMPLETING MY COURSE…

I made my 1^st cheese, Feta, which I flavoured with coriander and red chili – an unmitigated success that gave me a huge rush of pride and enthusiasm! You simply have no idea how good it felt!

I made my second batch and created rubber that Goodyear would have given me a medal for. I stored the self pity and self rejection and Mailed Elaine. She not only told me what I had done wrong but how to fix it. Enthusiasm back on track. I learned my most valuable lesson as a cheesemaker – THINK!

Within 3 months my creamery, Kokerboom Kaas was born and I had Yoghurt waxed along with 17 different cheeses. No Cheddar, no Gouda. My milk costs R8-50 a liter so 10 liters yields 1kg of cheese. You can buy Cheddar for R70 / kg. The cheeses I make are not easily found – in the style of Stilton, Camembert, Manchego, Gruyere, Caerphilly to name a few. I have several signature cheeses that I “invented” that are unique to me. I supply restaurants and walk in clients wanting cheese tasting.

There is no pretentious equipment in my cheese room, save for my fridge. I convert 15 liter batches of milk into various cheeses daily.

Reading recipe books and watching You Tube demonstrations suddenly made sense.  Using the “thinking” concept, a whole new world of creativity has opened.

THE BOTTOM LINE…

I am a very average person.  I listened to both Leon and Elaine intently during the course – they are fantastic. If they were not, how could I be doing what I am with cheese in a mere 3 months?

This is your chance – subscribe to their course now!

Thanks to all participants – we had a great time with you all!

Richard came all the way from Zambia and Oom Jurie was our oldest attendant at 78.  Thank you Braam for bringing your Dad for such a great Father’s Day gift 🙂

For course info, please mail Elaine on info@cheesemaking.co.za and for buying cheese making goodies, go to www.cheesemaking.co.za/shop

 

Thanks to all participants – we had a great time with you all!

Bunch of action takers, we have already received some cheese photos from Elmari of her first cheese making on her own.

For course info, please mail Elaine on info@cheesemaking.co.za and for buying cheese making goodies, go to www.cheesemaking.co.za/shop