A Midrand Farm Keeping the Art of Cheese Making Alive |
At a small farm in Glenferness, visitors can step away from the city and discover the craftsmanship, patience, and care behind every wheel of cheese. |
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Most of us buy cheese without giving it much thought.
We pick up a block from a supermarket shelf, add it to a shopping basket, and move on with our day. Few people ever get the chance to see what happens before that moment or meet the people responsible for turning fresh milk into a finished product.
That is what makes Inyamazane Farm such an interesting local experience.
Tucked away in the quiet surrounds of Glenferness, the farm offers visitors a closer look at artisanal cheese making and the principles of ethical farming that guide the process. It is a world away from Johannesburg's busy roads and shopping centres, replacing traffic and deadlines with open space, curious cows, and the slow rhythm of farm life.
The tours take guests through the science and history of cheese making, explaining how simple ingredients are transformed through time, temperature, and technique. One of the highlights is a visit to the farm's cheese cave, where carefully controlled conditions help develop the flavour and character of each cheese.
Of course, no cheese tour would be complete without tasting the final product.
Visitors end the experience with a guided tasting of five cheeses paired with locally produced jams, offering a chance to appreciate the differences in texture, aroma, and flavour that develop throughout the process.
What sets the farm apart, however, is its emphasis on ethical farming.
The team places significant focus on animal welfare, keeping calves with their mothers for as long as possible and raising their Jersey cows without routine antibiotics or hormones. That philosophy extends into the products themselves, with the farm believing that quality begins with the well-being of the animals producing the milk.
Their choice of Jersey milk is also intentional. Known for its rich butterfat content and high nutritional value, Jersey milk helps create the creamy texture and distinctive flavour that have become a hallmark of the farm's cheeses.
In an era dominated by convenience and mass production, experiences like this offer something increasingly rare: a chance to slow down, ask questions, and reconnect with the origins of the food we eat every day.
Quick Digest
Bottom Line
You do not need to travel to the Cape Winelands or a distant farming town to experience traditional food craftsmanship. Right here in Midrand, a small farm is preserving the art of cheese making while giving visitors a deeper appreciation for where good food really comes from. |