Discover Ditloo Cheese from Botswana – A Unique Taste

Ditloo is a traditional, handcrafted cheese from Botswana, celebrated for its unique texture and rich, tangy flavor. Artisans make this cheese from the milk of indigenous Tswana cattle, giving it a distinct regional character. Its robust profile and crumbly consistency make it a cherished component of local cuisine and a point of national pride.

Distinctive Features

Ditloo cheese typically forms into small, irregular wheels weighing between 500 grams and one kilogram. Its rind is natural, thin, and often dusted with a light, edible white mould that develops during aging. The paste inside is semi-hard, displaying a pale ivory to light yellow colour depending on the diet of the cattle.

The texture is notably crumbly yet slightly moist, similar to a young pecorino or a dry feta. It has a medium fat content, usually around 45% fat in dry matter, contributing to its rich mouthfeel. Its aroma is earthy and lactic, with hints of grass and nuts that reflect the savannah pastures.

Cheese Varieties

The primary variety of Ditloo is made from raw cow’s milk, following generations-old methods. Some modern producers also offer a pasteurized version to meet wider market regulations while trying to preserve the traditional taste. A rarer variety incorporates goat’s milk, which adds a sharper, more piquant flavour to the cheese.

Aging time creates the main distinction between varieties. A young Ditloo, aged for three to four weeks, is moist and mildly tangy. An aged version, matured for three months or more, becomes much drier, more granular, and intensely salty and complex.

History and Traditions

Ditloo cheese originates from the rural communities of Botswana, where cattle rearing is a cornerstone of the economy and culture. Its production began as a practical method for pastoralists to preserve surplus milk from their prized Tswana cattle. This cheese is deeply intertwined with Botswana’s culinary identity and is often shared during important communal gatherings and celebrations.

The region is also famous for its beef production, sorghum-based beers, and traditional dishes like seswaa (pounded meat). Making Ditloo is a skill traditionally passed down through families, with slight variations in technique from one village to another. It represents a sustainable use of local resources and a connection to the land.

Production Process

Producers heat fresh, raw cow’s milk to approximately 32°C before adding a natural lactic starter culture. They then add animal rennet to coagulate the milk into a firm curd over about an hour. The cheesemaker cuts the curd into small, rice-sized pieces to expel whey.

The curds are hand-salted and pressed into traditional moulds for several hours to form the distinctive wheel shape. The young cheeses are dry-salted again before moving to an aging room. They age on wooden shelves for a minimum of three weeks, during which they are regularly turned and brushed to develop their characteristic rind.

Wine or Beverage Pairings

A young, fresh Ditloo pairs beautifully with a crisp South African Chenin Blanc. The wine’s acidity and notes of green apple cut through the cheese’s richness. A local sorghum beer, like Chibuku, is a classic and authentic pairing that complements its earthy flavours.

For an aged, sharper Ditloo, try a robust red wine such as a Pinotage from neighbouring South Africa. The wine’s smoky, fruity notes stand up to the cheese’s intensity. A dry cider also makes an excellent international pairing, its effervescence and tartness cleansing the palate.

Suitable Fruit and Vegetables

Fresh, sweet fruits provide a wonderful contrast to the salty, tangy profile of Ditloo. Slices of crisp apple or pear are classic companions that enhance its flavour. Figs and grapes also work exceptionally well, offering a juicy sweetness.

For vegetables, consider roasted bell peppers or sundried tomatoes for their concentrated sweetness. Fresh cucumber slices offer a cool, refreshing crunch. A simple tomato and onion salad dressed with vinegar complements the cheese’s richness perfectly.

Suitable Meat and Fish dishes

Ditloo is a fantastic grating cheese over traditional Botswana dishes like seswaa. Its saltiness enhances the flavour of the slow-cooked, pounded beef. Crumbled Ditloo can also be sprinkled over a hearty oxtail stew, adding a sharp, creamy element.

For fish, try pan-searing a firm white fish like kingklip and finishing it with a sprinkle of grated aged Ditloo. The cheese will form a delicious, salty crust. It can also be incorporated into stuffings for grilled fish, adding depth and umami to the dish.

Presentation

Always remove Ditloo from the refrigerator at least one hour before serving. This allows it to reach its ideal serving temperature of around 18-20°C, where its flavours and aromas are most pronounced. Present it on a simple wooden board or a slate plate to complement its rustic character.

Arrange large chunks or wedges to show off its crumbly texture and natural rind. Provide a sturdy cheese knife for guests to cut their own pieces. Offer small side plates for individual servings and ensure plenty of bread or crackers are available alongside.

Recipe Ideas

Ditloo and Spinach Phaphatha

This recipe puts a cheesy twist on phaphatha, a traditional Botswana flatbread. The crumbled Ditloo melts beautifully into the dough, creating a savoury, satisfying bread perfect for any meal. It is best served warm from the pan, ideally with a fresh tomato relish. This dish showcases the cheese’s versatility beyond a simple table cheese.

You can prepare the dough in advance and cook the phaphatha just before serving. The combination of earthy spinach and salty cheese is a classic flavour pairing. This makes for an excellent appetizer or a side dish with a braai (Barbecue).

• 250g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 150g crumbled Ditloo cheese
• 100g fresh spinach, finely chopped
• 180ml warm water
• 2 tbsp vegetable oil

1. In a large bowl, mix the flour, baking powder, and salt.
2. Stir in the crumbled Ditloo and chopped spinach.
3. Gradually add the warm water and mix until a soft dough forms.
4. Knead on a floured surface for 5 minutes until smooth.
5. Divide the dough into 6 equal pieces and roll each into a ball.
6. Flatten each ball into a 1cm thick round.
7. Heat oil in a heavy skillet over medium heat.
8. Cook each phaphatha for 3-4 minutes per side until golden brown and puffed.
9. Serve immediately.

Botswana Beef and Ditloo Potjie

A potjie is a slow-cooked stew prepared in a three-legged cast iron pot, a cornerstone of Southern African cuisine. This version uses cubed beef and vegetables, finished with Ditloo to create a rich, creamy sauce. The long, slow cooking tenderizes the meat and allows the flavours to meld perfectly. It is a hearty, communal dish ideal for feeding a crowd.

The Ditloo is added towards the end of cooking so it melts into the sauce without becoming stringy. This recipe honours the traditional use of local ingredients. Serve it with steamed rice or pap (maize porridge) to soak up the delicious sauce.

• 1.5kg beef chuck, cubed
• 2 onions, chopped
• 3 carrots, sliced
• 2 potatoes, cubed
• 2 cloves garlic, minced
• 400ml beef stock
• 2 tbsp tomato paste
• 150g Ditloo cheese, grated
• 2 tbsp vegetable oil
• Salt and pepper to taste

1. Heat the oil in a potjie pot or heavy-based Dutch oven.
2. Brown the beef cubes in batches and set aside.
3. In the same pot, sauté the onions until soft.
4. Add the garlic and cook for one more minute.
5. Return the beef to the pot and add the tomato paste, stock, salt, and pepper.
6. Bring to a simmer, cover, and cook on very low heat for 2 hours.
7. Add the carrots and potatoes and cook for a further 45 minutes until tender.
8. Stir in the grated Ditloo until melted and incorporated into the sauce.
9. Adjust seasoning and serve hot.

Similar Cheeses and Alternatives

If you enjoy Ditloo, you will likely appreciate other crumbly, salty cheeses like Greek Feta or Bulgarian Sirene. These cheeses share a similar texture and briny flavour profile, though they are typically made from sheep’s or goat’s milk. Another good alternative is a young English Cheshire cheese, which offers a comparable crumbly texture and mild tanginess. For a cheese with a similar rustic, farmhouse character, seek out a French Cantal or a Spanish Garrotxa. While each has its own distinct flavour, they all provide a satisfying, robust eating experience that cheese lovers seek. Exploring these alternatives can help you understand the unique place Ditloo holds in the world of artisan cheeses.