South Africa is a long way from most of us. However, the internet brings us together in fascinating ways.
In the comment section of Paulette Walker’s interview, Gert requested her recipe for English Coulommiers. As a result of that, Paulette will be sharing her recipe with us soon and we all have the pleasure of getting to know Gert and Connie.
Gert & Connie’s Story
We are both 67 years young. We have 3 children and 5 grandchildren.
We have always lived in South Africa but we have travelled a lot – USA, Israel, Australia, NZ, UK, many European countries, etc.
I have a Bachelor of Technology in electronics, did a Bachelor of Science in computer science and also a Master of Philosophy in applied theology. I have been the quality and production manager at electronics companies and still do microsection analysis on production process problem (pcb) investigations and represent the world’s top pcb manufacturer, Eltek Ltd, Israel, in South Africa. I also assist companies to get ISO9001-2015 quality system certification.
My wife has a dental assistance diploma. She was a dental assistant for 35 years and she still does temp work in her retirement (to keep her brain active). She is the glue in our family! You can find her in the contemporary English version of Proverbs 31:10-31 (In Praise of a Good Wife).
We have been making our own salamis, sausages, beef jerky (air dried meat called “biltong” in South Africa), smoked meat, etc. as well as roasting our own coffee beans for 15 years.
After we successfully made all the other meat type stuff, we decided to try making cheese. (In fact, we were bitten by the cheese bug!)
I bought a few books on cheese making and Googled a lot.
We started with cream cheese. After 4 days of ripening, we tried it and it really was the best cream cheese we ever had!! So, we became cheesemakingoholics.
Then, I made my own press, molds and cutter. I am a practical person so I design what I want to make and then change the design in process. I have all the woodworking and metal working machines, etc. required.
The round cutter:
I made a ring of stainless steel that fit exactly in the pot. If you press it down on the curd, with the crosshatched nylon on the bottom, you make vertical strips – a bit less than 3/8″ wide.
The square cutter:
Then to cut it into blocks, you insert the square cutter and turn it around in one clockwise movement.
So, to cut the curds takes only a couple of seconds.
Our Cheeses
We have made more than 11 kinds of cheese so far: cream cheese, Camembert, Brie, Edam, feta, ricotta, blue Stilton, Cotswold, Caerphilly, camblue, Wensleydale, Derby and southwestern spicy cheese curds.
We would like to try making all the cheeses on your blog. The problem with cheese making is that you cannot stop!
Damn cheese bug . . . no vaccination for this one!
Hannes van Wyk says
I would like your contact details! Would like to learn about your equipment. I am close to the most Southern point of Africa! Stellenbosch.
Gert & Connie Kok says
Hi Paulette, Thanks for the recipe – will try it next week.
Ricki, Only one size of curd cutter currently – I am using just one 18 liter pot for all the cheeses. If you or any of the fellow cheese makers ever visit SA, you MUST let us know.
Karen Russo says
I’d like to start making cheese I’ve got books I’ve done the reading. I just lacked the courage. Please suggest which is the best beginner cheese to start with. I’ve made my own yogurt for years. Most often my yogurt comes out successful occasionally it flops.
Paulette Walker says
Hi, Gert and Connie, here is the recipe for the English Coulommiers you requested:
1/2 gallon whole milk
1/4 tsp Flora Danica (dry)
3 drops single strength rennet, diluted in small amount of water
Cheese salt
Spices of your choice (herbs, pepper, etc)
Several sterilized small cheese molds.
Heat milk to 90 degrees F. Add starter, stir, and allow to ripen for 20 minutes. Add diluted rennet, stir gently, cover and allow to sit for 45 minutes.
Ladle thin layers of the curd gently into the molds until the molds are filled. You may need to wait for the curds to drain to get all the curds into the molds. Add herbs or other flavorings in layers as you fill the molds.
Let molds sit on a draining board at 72 degrees F for 6-9 hours. Carefully flip the molds, then allow to continue to drain for up to two days, flipping several times a day. The cheese is done when it is about 1 1/2 inches tall and pulls away from the mold. Remove from the mold, lightly salt all surfaces. Eat right away or store in the refrigerator for one week. This cheese spreads nicely on crackers.
Charles Delcambre says
Gert and Connie, your cheeses are quite remarkable! I would love to taste that Cotswold with garlic, onions and chives!
Your homemade press, molds, and especially your vertical and horizontal cutting tools to fit are to be desired! Your ingenuity rocks!
Blessings upon your journey together! Peace, and love, and more cheese’
Ricki Carroll says
Gert and Connie, how wonder-filled. Thank you for sharing some of your cheese making experience with our readers. I have been in South Africa twice, once visiting an artisanal cheesemaker. I love the fact, no matter where in the world we find ourselves we all speak the common language of curds and whey. We all experiment with and love cheese. I am also impressed with your interpretation and functionality of the curd cutter you made, have you made in in different sizes for different types of cheese? Enjoy your continuing success.
In Peace, Love and Cheese
Ricki