Goat farm jumps through check-up

2016-11-15 06:00
 Siyabulela Mamkeli, Mayco member for health, and subcouncil chairperson Felicity Purchase inspect the goat farm. PHOTO: nicole mccain

Siyabulela Mamkeli, Mayco member for health, and subcouncil chairperson Felicity Purchase inspect the goat farm. PHOTO: nicole mccain

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A local tourist attraction was given the thumbs up during a recent health inspection.

Siyabulela Mamkeli, Mayco member for health, and other City of Cape Town officials visited the goat farm and Pepe’s cheese factory at Imhoff Farm on Tuesday as part of a health inspection.

“We have a role to play in inspecting tourist attractions like this. Cape Town is the tourist capital (of the country) and we must ensure oversight and high standards to keep it a top tourist destination,” Mamkeli says.

During the inspection, the milking process was demonstrated for Mamkeli. The goats are herded into the milking room, where they are fed while milked by a machine. Each goat gives between 2 and 3F milk and this is stored in a tank at 3°C. It is sent over to the cheese factory from this tank every two days.

The cheese factory heats the milk and adds cultures to produce curd, explains Geneve Braaf, a local resident who travelled to France to learn the art of cheese making.

This is then rolled into cheese after standing in a cold room for a few days.

Some of the cheeses mature up to a year before they are ready for purchase, but most are sold after the have matured for up to two weeks.

The farm is the only one in the area to keep goats, and one of only a handful of working farms in the Deep South.

It originally started as a wheat farm and was one of the original farms to be granted by Simon van der Stel, explains subcouncil chairperson Felicity Purchase.

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