La Petit France

Overview

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La Petite France describe their products as ‘artisan cheese’ because the process is a hands on, human centric one. Once the imported cultures are added to the 1000 litres of milk that arrives on their doorstep each morning, it is carefully stirred by hand. The whey is then manually drained off and once the milk has begun setting it is poured into cheese moulds to harden before resting in the ‘ripening room’. Each day the cheeses are turned by hand. No chemicals or artificial additives - which are often used in mass produced cheeses to fast-track the process - are added to their cheeses. From start to finish, this is a labour of love; far removed from the disconnected methods of industrial foods.

The milk used in making La Petite France's cheese comes from a Jersey herd located in the nearby Karkloof area. Jersey milk has a high butter fat content which is perfect for making camembert and brie.

Vegetarian friendly - Initially Leon and Geré used an animal based rennet in their products, but after receiving many requests from vegetarians who wanted to eat the cheeses, they experimented with plant-based alternatives. After three months of trial and error they eventually found one that worked just as well - there was no compromise on taste or quality.

Giving something back - Whey is one of the byproducts of producing cheese. To give back to the local community, La Petite France donate their whey to a local Zulu pig farmer delivering this to him free of charge.

KwaZulu Natal Midlands Green Map South Africa
updated 09/2014 by KZN Midlands Green Map South Africa