CHEESE MAKING AND CHEESE TASTING FOR MARKET FRIDAY

The best market experience offers a cacophony of flavours and aromas. A feast for all the senses. It's no secret that I have a weakness for cheese. Which is probably why as a wedding gift my husband gave me a goat. Years later, on a cheesemaking weekend getaway, we ended our 3 days stopping at Fairview wine and cheese farm. Bearing in mind that not only do I love cheese but I am now obsessed with all thing goat - this was a truly incredible experience if rather thought provoking one.

The first sight that greets you is this unique goat tower. It and its mascot goats are probably one of the features that put Fairview on the map!

Kind of like the sweet @dswigle who is such a draw card to her fun #marketfriday. As Denise knows I am borderline obsessive about my goatie girls and I love making cheeses with their wonderful liquid gold. My time ran out to do a cheesemaking post this week, but will you settle for a cheese tasting from the original goats milk cheese farm in South Africa?

Before you enter the cheese tasting area this unusual piece of art is on display. I say art but many children (over 50 year old's) climb on the metal masterpiece. It is easy to identify various farm implements, or parts thereof, that have been an integral part of agriculture through the decades.

But on to the delicious part! Grab a basket and pick a direction. Fairview deli is huge and diverse. It offers local and international flavours. There is a huge selection of olive oil - extra virgin of course. They have freshly baked artisanal breads, jams, olives, balsamic vinegars and other preserves.

The history of Fairview is a fascinating one. I enjoy discovering what motivates a person to make their dream a reality, and in this case a big one! The story goes back over a century ago to a young immigrant from Lithuania who became a butcher boy in South Africa.

Being extremely passionate and hard working young Charles Back went on to become a wine maker. Fairview was one of the farms he eventually bought. His son Cyril inherited Fairview and continued as a wine maker but fell in love with goats milk cheese on a trip to France in the 1980's. He returned to SA determined to be the first person to make goats milk cheese.

The story goes that getting the Saanen goats was the easy part. Finding a goats milk cheese making book in English was not. He made many hideous goat concoctions but ultimately mastered cheesemaking with goats milk. Sounds like me. I made many wonderous disasters with goats milk in my early cheese making days.

Fairview has become internationally acclaimed with award winning cheeses both here and abroad. Sadly for me no access is permitted to the goats or cheesemaking facilities due to strict hygiene regulations. They have also expanded their cheese from exclusive goats milk cheeses to include more cow milk or a blend. I enjoyed sampling it all!

Fairview produces 900 tons of cheese each year. Which is made from a daily 2000 litres of goats milk and 16000 litres from their Jersey cows.

Rather impressive. But to my hippie organic and free roaming mind it seems a bit too much like a battery type animal producing commercially.

Interestingly enough a number of my original goats were bought from Fairview stock. So I know that I have always had superior bloodlines. It gives me some satisfaction knowing that my special goats have also been given a superior life. I love that they roam freely in wide open pasture under sunny skies and with plenty of human attention.

So, while I loved the experience of tasting all those delicious cheeses it did end rather sadly for me. As we wandered down the strelitzia (bird of paradise) lined pathway back to our vehicle I looked back at the famous goat tower. That magnificent Saanen buck stared back at me. He and his goat girl seemed happy.

Life is full of bittersweet. And yet, despite much unknown and senseless there is always a jewel. Out of the darkness that ray of hope always pierces through. I love my home sweet homestead. I am grateful for my special goats and all their delicious milk with which I get to make cheese. I love the natural lifestyle. The simple lifestyle. The satisfaction of hard work. I enjoyed sampling all the flavours and aromas but I am happy to be home. Next week I'll make my own peasant cheese again. And my family love it! That is all the accolades I require.