Blog | Ladismith Cheese
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A Annato, the natural yellow colourant obtained from the seeds of the Bixa orellana tree and used to colour some cheeses. B Breybibacterium linens, the mould sprayed on the surface of washed rind cheeses such as Munster and Livarot to develop the reddish orange colour and characteristic flavour. C Cendré, vine...

The per capita consumption of cheese in South Africa has increased from 1.0 to 1.9 kg per year since 1995. This is great news for local manufacturers but is still much lower than many other cheese producing countries. The French tops the list with 25...

Bill from Cape Town likes, "Ladismith Cheese or Ladismith Cheese." Jill from Durban prefers, "a really good shaved Ladismith Cheese." And Ian S. from Pretoria explains that, "If it's vinaigrette dressing, then Ladismith Cheese. If it's blue cheese dressing, then, well, Ladismith Cheese. If it's...

THOUSANDS OF YEARS AGO, about the time humans were discovering bread and beer and wine, some lucky ancient had a spiritual encounter with mold. It’s impossible to assign a date or location, but cheese likely originated sometime after the domestication of sheep, perhaps 9000 B.C. There...

Welcome to the new and improved website of Ladismith Cheese. As an ever-growing brand, in an ever-changing economic climate, we have decided to not just make our website a place for product information, but a site where our customers can learn more about Ladismith Cheese as...