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Distinctive Features
Khubelu cheese typically forms into medium wheels weighing between 2 to 3 kilograms. It possesses a natural, rustic rind that ranges in colour from pale yellow to a deeper ochre, often bearing the imprint of its traditional woven grass matting. The paste inside is firm and compact, showing a beautiful ivory to pale yellow colour. Its texture is smooth yet slightly crumbly, with a moisture content that decreases significantly with age.
Young Khubelu has a mild, buttery flavour with subtle lactic notes. As it matures, it develops a more pronounced, nutty character and a pleasant sharpness. The cheese lacks any artificial additives, deriving its complexity purely from the quality of the milk and the aging environment. Its distinct taste is a direct reflection of the diverse, high-altitude flora the cattle feed upon. This results in a cheese that is truly unique to the Maloti Mountains.
Khubelu Varieties
The primary variety of Khubelu is the traditional aged version, which matures for three to six months. This is the most common form found outside Lesotho. Some producers also create a younger, fresher Khubelu that is aged for only four to six weeks. This younger cheese has a higher moisture content and a much milder, creamier flavour profile.
In certain highland villages, a smoked version of Khubelu exists. This variety is lightly smoked over local hardwoods, which imparts a subtle, smoky aroma and a golden-brown hue to the rind. Another rare adaptation involves wrapping the young cheese in specific mountain herbs, which infuse the paste with unique botanical notes. These varieties are highly localized and not commonly exported.
History and Traditions
Khubelu cheese has its roots in the pastoral traditions of the Basotho people. For generations, cattle have represented wealth and status in Lesotho, and their milk has been a dietary staple. The practice of cheese making was introduced and refined by Catholic missionaries in the late 19th and early 20th centuries. They combined European techniques with local customs, creating a cheese perfectly suited to the mountain climate.
The name ‘Khubelu’ itself means ‘red’ in Sesotho, a nod to the reddish-brown earth of the region. The cheese is deeply intertwined with community life and is often prepared for special occasions and festivals. Lesotho is also famous for its sorghum beer and maize-based dishes. Khubelu is a symbol of self-sufficiency and a testament to the ingenuity of adapting cheese making to a challenging, beautiful landscape.
Production Process
Khubelu production begins with the collection of fresh, raw milk from Basotho cattle. The milk is gently warmed in large, traditional pots. A natural starter culture and rennet are added to coagulate the milk, forming a firm curd. This curd is then cut into small pieces to release the whey. The curds are hand-salted, a crucial step that influences flavour and preservation.
The salted curds are pressed into moulds, often lined with grass, which leaves its characteristic pattern on the rind. The young cheeses are then brined for several hours to form a protective rind. Aging takes place in cool, humid caves or cellars for a minimum of three months. During this time, the cheeses are regularly turned and brushed by hand, allowing the flavours to concentrate and develop their unique nutty character.
Wine or Beverage Pairings
Aged Khubelu pairs beautifully with a robust red wine. A South African Pinotage, with its smoky, fruity notes, complements the cheese’s nutty complexity. A Cabernet Sauvignon from the Stellenbosch region also stands up well to its pronounced flavour. For white wine lovers, a wooded Chardonnay provides a nice balance of oak and fruit that enhances the cheese’s richness.
Beyond wine, traditional Lesotho sorghum beer offers an authentic and excellent pairing. Its slightly sour, earthy tones contrast nicely with the salty cheese. For a non-alcoholic option, a sweet, tangy homemade ginger beer cleanses the palate between bites. A dark, malty ale from a local microbrewery can also mirror the deep, savoury notes of an aged Khubelu.
Suitable Fruit and Vegetables
Fresh, crisp apples and pears provide a sweet and juicy contrast to the salty, firm texture of Khubelu. Figs, either fresh or dried, add a luscious sweetness and chewy texture that pairs exquisitely. Grapes are a classic and always reliable choice, offering a burst of freshness. A handful of walnuts or almonds introduces a complementary crunch and nuttiness.
For vegetables, consider serving Khubelu with sticks of crisp celery or endive leaves. Their bitterness provides a pleasant counterpoint to the cheese’s richness. Roasted bell peppers, particularly the sweet red variety, add a smoky, soft element. A simple green salad with a sharp vinaigrette can act as a refreshing palate cleanser alongside a cheese board featuring Khubelu.
Suitable Meat and Fish dishes
Khubelu grated over a traditional Southern African potjie, a slow-cooked stew, adds a rich, salty depth. It melts beautifully into the sauce. Thin slices of Khubelu can be served alongside biltong, the region’s air-dried meat, for a textural and flavourful combination. The cheese’s saltiness also complements the smoky flavour of braaied (barbecued) boerewors sausage.
For fish dishes, Khubelu works well in a stuffing for grilled trout, a fish often found in Lesotho’s mountain streams. Its firm texture means it won’t disappear when cooked. Flaked over a pasta dish with tuna and tomato, it adds a sharp, savoury note. The cheese should be added at the end of cooking to preserve its distinct flavour profile.
Presentation
Remove Khubelu from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of 18 to 20°C, where its full aroma and flavour can be appreciated. Present it on a simple wooden board or a slate plate to complement its rustic character. Arrange the cheese as a whole wheel or a large wedge to showcase its natural rind.
Use a sharp cheese knife with a pointed tip for cutting and serving. Provide a separate knife for each cheese on the board to prevent flavour transfer. Place the cheese near the centre of the board and surround it with chosen accompaniments like fruit, nuts, and crackers. Ensure guests can easily access the cheese for cutting their own portions.
Recipe Ideas
Khubelu and Sweet Potato Frittata
This frittata is a hearty and colourful dish perfect for a brunch or light dinner. The sweetness of the potato balances the saltiness of the Khubelu cheese beautifully. It is an excellent way to introduce this unique cheese to those unfamiliar with it. The recipe is simple and allows the flavour of the cheese to shine.
Using fresh herbs like thyme enhances the earthy notes of the dish. This frittata can be served warm or at room temperature, making it versatile for entertaining. It is a satisfying meal that celebrates the fusion of local Basotho ingredients with a simple, European-inspired preparation.
- 6 large eggs
- 200g Khubelu cheese, grated
- 1 medium sweet potato, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
- Preheat your oven to 180°C (350°F).
- Heat olive oil in a 25cm ovenproof skillet over medium heat. Add the diced sweet potato and cook until tender, about 10 minutes.
- Add the onion and garlic to the skillet and sauté until softened, about 5 minutes.
- In a bowl, whisk the eggs with salt, pepper, and thyme. Stir in the grated Khubelu cheese.
- Pour the egg and cheese mixture over the vegetables in the skillet. Cook without stirring for 5 minutes until the edges set.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the frittata is puffed and golden.
- Let it cool for a few minutes before slicing and serving.
Khubelu-Stuffed Chicken Breast
This recipe elevates a simple chicken breast into a gourmet main course. The Khubelu cheese melts into a rich, creamy pocket inside the chicken. The prosciutto wrapped around the outside adds a salty crispness that complements the cheese. It is an impressive yet straightforward dish for a special dinner.
The sage leaves contribute a warm, aromatic flavour that pairs perfectly with the nutty notes of the Khubelu. Pan-searing the chicken first ensures a golden, crispy exterior before it finishes in the oven. This method keeps the chicken breast incredibly juicy and flavourful.
- 2 boneless, skinless chicken breasts
- 100g Khubelu cheese, sliced
- 4 slices of prosciutto
- 4 fresh sage leaves
- 1 tbsp olive oil
- Salt and black pepper to taste
- Kitchen twine for tying
- Preheat your oven to 200°C (400°F).
- Using a sharp knife, cut a deep pocket into the side of each chicken breast.
- Stuff each pocket with slices of Khubelu cheese and two sage leaves.
- Season the outside of the chicken breasts with salt and pepper.
- Wrap each breast tightly with two slices of prosciutto and secure with kitchen twine.
- Heat olive oil in an ovenproof skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until the prosciutto is crispy.
- Transfer the skillet to the oven and bake for 15-18 minutes, until the chicken is cooked through.
- Remove the twine, let rest for 5 minutes, then slice and serve.
Similar Cheeses and Alternatives
If Khubelu is unavailable, a well-aged Gouda from Holland serves as a good alternative. It shares a similar firm texture and developing nutty, caramel notes with extended aging. Another European option is an aged Comté from France, which offers a complex, nutty flavour and a firm paste that mirrors Khubelu’s characteristics. For a closer-to-home alternative, seek out other Southern African farmstead cheeses, particularly those made from cow’s milk and aged for several months. These cheeses often capture a similar terroir-driven profile, though each will have its own unique expression based on local practices and pasture.
Khubelu cheese: Questions and answers
What beverages pair well with Khubelu cheese?
Aged Khubelu cheese pairs excellently with robust red wines like South African Pinotage or Cabernet Sauvignon. For an authentic experience, try it with traditional Lesotho sorghum beer whose earthy tones contrast nicely. Non-alcoholic options include sweet ginger beer or dark malty ale that complement its savoury notes.
What are good substitutes for Khubelu cheese?
A well-aged Gouda or Comté can substitute for Khubelu cheese’s nutty complexity and firm texture. Manchego offers a similar firmness and slight crumbliness that works well in most applications. For melting purposes, a mature Cheddar can provide comparable richness and saltiness.
Is Khubelu cheese safe to eat if made from raw milk?
Khubelu cheese made from raw milk is generally safe when produced under strict hygienic conditions and properly aged. The aging process for at least three months helps reduce potential pathogens. However, pregnant women, young children, and immunocompromised individuals should exercise caution and consult with healthcare providers.
What is the typical shelf life of Khubelu cheese?
Properly stored Khubelu cheese typically lasts 3-4 weeks in the refrigerator. Its firm texture and lower moisture content, especially in aged varieties, contribute to this shelf life. Always check for any off smells or mould growth beyond the natural rind before consuming.
Where can I buy authentic Khubelu cheese?
Look for Khubelu cheese at specialty cheese shops or African gourmet food stores that import artisanal products. Some online retailers specializing in international cheeses may also carry this Lesotho delicacy. Verify its authenticity by checking for information about its Basotho cattle milk origin and traditional production methods.
What is the correct way to cut Khubelu cheese?
Use a sharp cheese knife with a pointed tip to cut Khubelu cheese into wedges or slices. Cut from the centre outward to preserve its shape and presentation. Provide a separate knife for this cheese to prevent flavour transfer with other items on your board.
How do I properly eat Khubelu cheese?
Serve Khubelu cheese at room temperature, around 18-20°C, to appreciate its full nutty flavour and firm texture. Pair it with crisp apples, pears, or walnuts to complement its salty character. Enjoy it on its own or with crusty bread as part of a cheese board.
Does Khubelu cheese need to be refrigerated?
Yes, Khubelu cheese should be kept refrigerated at approximately 4°C to preserve its quality and safety. Always remove it from the refrigerator about one hour before serving to reach 18-20°C. This allows its full aroma and complex nutty flavour to develop properly.
What is the best way to store Khubelu cheese?
Wrap Khubelu cheese tightly in wax paper or parchment paper to allow it to breathe. Store it in the vegetable drawer of your refrigerator at around 4°C to maintain its texture and flavour. Avoid using plastic wrap directly as it can cause moisture buildup and spoilage.
How should I use Khubelu cheese in cooking?
Grate Khubelu cheese over slow-cooked stews or potjies to add a rich, salty depth. It melts beautifully into sauces when added towards the end of cooking. You can also stuff it inside chicken breasts or mix it into frittatas for a hearty, flavourful dish.