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On Friday I was introduced to artisinal cheese and yoghurt producers The Gourmet Greek, and its owners the hands-on Greek Dimitriades family, on the Midlands Meander.
The Gourmet Greek supplies Hartford House, and its GM Duncan
Bruce, Chef Constantijn Hahndiek and I visited the cheesery. Rosemary Dimitriades was very friendly, showed us around, and apologized for the construction work nearing completion, to expand the size of their cheesery. She complimented Chef Tjin for being one of the nicest chefs she deals with. She generously sent us on our way with a bag of cheese and yoghurt samples.
We met daughter Filia, who is the cheese maker, and she showed us how she ‘cut’ the Gouda when we visited, the 500 liter vat being filled with a ‘gelled’ milk, after cultures and rennin had been added to it. She used what looked like a big fork, stirring the liquid, and this separates the curd from the whey. In cheese-making 88% of the milk becomes whey, a waste product which is collected by a local pig farmer. The balance goes into making the cheese. Every day they make cheese from 1000 liters of milk delivered to them.
The Gourmet Greek makes Strained Double Thick Yoghurt in various
sizes (1kg, 800g, 500g, 300g), traditional soft Greek feta in various sizes (300g, vacuum packed, in 4-4,5kg), Black Brie, Boursin (in chili and garlic, mixed herb and garlic, and black pepper), halloumi (in mint, chili, garlic, and plain), farm style mature cheddar, matured Gouda, Gouda with cumin, and matured Pecorino.
While The Gourmet Greek does not yet supply the Cape, Dimitri told me that they are working on this.
In the next month The Gourmet Greek will open a restaurant serving Greek foods and sweet treats, alongside a factory shop selling their cheeses and yoghurts.
The Gourmet Greek, Lions River, KZN. Tel (033) 234-4338 www.thegourmetgreek.com
Chris von Ulmenstein, WhaleTales Blog: www.whalecottage.com/blog Tel 082 55 11 323 Twitter:@WhaleCottage Facebook: click here Instagram: @Chris_Ulmenstein
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