OUR PROCESS
Putting sustainability and quality first
We subscribe to the
PURITY PROMISE
As a proud sponsor of the True Dairy movement, we adhere to the “Purity Promise” for True Cheese. It forms an integral part of our uncompromising quality.
We place immense value on sustainability and pride ourselves on running a waste-free cheesery.
We actively fight food fraud and believe in assisting our customers in making informed decisions about true cheese, and the difference between pure dairy cheese and so-called “analogue” or “modified” products.
As part of our sustainable farming practices, we have carefully sourced the milk we use for our cheese. All our milk comes from three herds of Jersey cows that graze on pastures in the Ceres Valley.
We collect nearly 17 000liters of milk each day and make more than 11 tonnes of cheese each week.
Because we make different styles of cheese, not a single drop of dairy is wasted. Our award-winning Ricotta cheese is made from the whey that is left over from other cheese making processes, for example. Any left-over whey is then, again, fed to the pigs at our piggery.
Working with our dedicated team of employees, Zandam Italian cheese is crafted to perfection every day, and our customers have come to trust us as a gold standard in authentic Italian cheese.
Find out
HOW WE MAKE CHEESE
- 1.
- 2.
- 3.
- 4.
- 5.
- 6.
- 7.
- 8.
- 9.
- 10.
-
-
PASTEURIZATION
pasteurizationRaw milk heat – treated at a temperature of at least 72.2 ‘C for 15 seconds to kill pathogenic bacteria, and to substantially lower the amount of spoilage bacteria present in the milk. -
CULTURE ADDITION
Starter culture is added to milk which converts lactose to lactic acid lowering the ph of the milk getting the fermentation process going. -
-
CUTTING THE COAGULUM (CURD)
Once the milk has coagulated, the coagulum is cut into small cubes of approximately 1cm x 1cm with cheese knives. Cutting causes the coagulum to separate into 90 % whey (the liquid part of the milk) and 10 % curd. -
HEATING AND AGITATION OF CURD
These curd cubes are then heated to specific temperatures for specific cheeses while being agitated. -
-
CUT AND TURN CURD
The curd is then cut into blocks, and these blocks are turned to allow excess whey to drain off. -
STRETCH AND MOULD
From here the curd is stretched in a stretching machine and moulded.
TRANSPORTATION & STORAGE GUIDELINES
Proper cold chain management is extremely important for the maintenance of our cheeses’ integrity and freshness. All cheese should be distributed in a clean refrigerated vehicle at a temperature between 0˚C and 7˚C. No non-food items should be transported with the cheese.
Should the customer, transporter, or end consumer abuse the product and cause a break in the cold chain, the safety of the cheese could be compromised. Improper storage and improper closure of lids due to bad handling may result in mould growth on the cheese.
The cheese is ready to be eaten by the consumer. It can be eaten as is, or used in raw or cooked dishes. This cheese is not suitable for consumption by babies, is not meant for infant feeding, and should not be eaten by people suffering from a cow’s milk allergy.
All Zandam Italian Cheese is Halaal certified by the S.A.N.H.A.
© 2020 ZANDAM CHEESE | ALL RIGHTS RESERVED | ZANDAM CHEESE | CONTACT | LEGAL | WEBSITE DESIGN LEMONSALT
