Award-winning goat’s cheese from Baris
After teaching herself cheesemaking, Estee van Aswegen entered her Baris cheeses at the South African Dairy Championships and won top of class.
The artisanal Baris cheeses are sold at the farm’s deli and restaurant, Baris Monger. She also supplies the Cheese Gourmet in Linden, Johannesburg. The Baris range consists of eight cheeses, including Camembert, Brie, feta, halloumi and the award-winning Vliedermaus, judged top of its class in 2018 and 2019 at the South African Dairy Championships.Van Aswegen describes it as a rich, soft, creamy, ashed, bloomy rind cheese that is bold in flavour.
The Baris Camembert was awarded second place in 2019 and third place in 2018 in the category for goat’s milk bloomy rind cheese, with or without condiments. It has a buttery yet milky taste, and she says it makes a superb baked Camembert.
The halloumi, which gained third place in 2019, is made using the traditional style of folding, and contains mint from the Baris garden.
“Developing our range of cheeses has been a mind-blowing journey. Since we developed our own recipes, it took a lot of experimenting. It was important not to replicate other cheeses on the market, but to develop a range with its own identity and flavour.”