News 2005 News 12.05.05
 

Journey to the Home Country of Cheese - 12.05.05
Guests of Gondwana Cañon Park at the Fish River Canyon will soon find the cheese buffets of the park’s restaurants stocked with an even larger assortment. The manager of the Self Sufficiency Centre (SSC) farming business, Breshnef Diergaardt, announced after his return from a four-week course in Holland that the range of cheeses will be extended and that the flavour of existing types will be further enhanced.

  

In Leeuwarden Diergaardt studied bacteria cultures and hygiene during a two-week module at the Practical Training Centre + (PTC +) for dairy products. The theoretical part was followed by a one-week practical stint on a farm with a dairy shop which produces 50 kg of cheese per day – this is a rather small output by Dutch standards but it is considerably more than that of the Self Sufficiency Centre’s cheese dairy which makes about 11 kg of cheese every day. Diergaardt gained insight into many practical details  
Breshnef Diergaardt in the shop of farmer Connie van Eyesden.
  about cleaning and disinfecting containers and tools to perfection and about further improving the consistency and flavour of cheeses.  

  The trip was made possible by retired master cheese-maker Albert Abbink who spent time at the Canyon in October 2004 to conduct a course within the framework of the Dutch Senior Expert Service. Back home he made every effort to arrange further training for Diergaardt. The Senior Expert Service (The Hague) footed the bill of Euro 4,800 for the air ticket, the course and the sojourn.  

Cheese expert Albert Abbink shows parts of his country to Breshnef Diergaardt during his leisure time.
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