If making cheese is on your bucket list, then look no further, as I have found an artisan cheesemaker who will teach you to make your own goat cheese. Goat cheese is also known as chèvre (from the French word for goat). The next course starts on the 21st of April (read more further down).
Based in Craighall, Johannesburg, cheesemaker Gerald Tanesse named his business after his grandfather, who instilled the love of goats cheese in him as a child. Gerald says: “For me making cheese is all about passion for good cheese and especially for goat cheese, the one that I was raised on.”
All the Pépé Charlot cheeses are made with un-pastheurized goats milk and they can be classified as soft mature cheeses like Brie or Camembert. Types:
- The Pépé is a heart-shaped cheese and is a typical farm goat cheese (see photo below of “Pepe’s Heart”)
- The Buche and the Buchette are the same type of cheese and receipe but their size and their ripening process makes them completely different in the end (see photo below of “Pepe’s Cheese”)
Pépé Charlot was the winner of the best cheese category at the 2013 Eat Out DStv Food Network Produce Awards.
Pépé Charlot cheese is available directly from the factory in Craighall Park (by appointment only) or from the following outlets and restaurants: Cheese Gourmet in Linden, Graziella at the Bryanston Organic Market, 500 at the Saxon in Sandhurst, DW 11- 13 in Dunkeld West, Warm & Glad in Craighall Park , Stella & Luna in Parkhurst or La Brasserie de Paris in Pretoria.
CHEESE COURSES
Dates: Monday 21 to Wednesday 23 April 2014
Time: 18h00 to 20h30
Cost: R1800.00 per person
Includes:
– a printed document with the course content including a list of utensils and suppliers as well as recipes
– on-site teaching and assistance over the 3 days
– one tasting with wine every evening
– 1,5 kg of Goat Cheese (worth R600)
– a Pépé Charlot Certificate
Contact details:
sales@pepecharlot
www.pepecharlot.co.za
www.facebook.com/PepeCharlot
083 3339418
Be sure to try the recipe for Goat’s Milk Panna Cotta and Grilled Goat’s Milk Cheese Salad (Art Of Cooking page 50) pictured below.
