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Distinctive Features of Lehloa
Lehloa cheese typically forms into medium-sized wheels weighing between 2 to 3 kilograms. It possesses a natural, rustic rind that ranges in colour from pale yellow to light brown. The paste inside is semi-hard with a smooth, slightly crumbly texture that becomes more supple near the rind.
Its colour ranges from ivory to buttery yellow depending on seasonal dairy variations. The cheese contains approximately 45-50% fat in dry matter, giving it a rich mouthfeel without excessive oiliness. Lehloa releases complex aromatic notes of wild herbs, grass, and a subtle nuttiness characteristic of high-altitude pastures.
Lehloa Cheese Varieties
Traditional Lehloa comes in two primary varieties based on aging time. Young Lehloa ages for 3-4 weeks and maintains a mild, creamy flavour with slight acidity. This version has higher moisture content and works well for melting in cooked dishes.
Aged Lehloa matures for 3-6 months developing deeper, more complex flavours. This variety develops small tyrosine crystals that provide a pleasant crunch. The extended aging creates sharper, more pronounced savoury notes with a longer finish.
History and Traditions of Lehloa
Lehloa cheese originated in the highland regions of Lesotho where cattle rearing represents a central aspect of Basotho culture. The cheese developed as a preservation method for milk during plentiful summer months. Its name translates to “coolness” in Sesotho, referencing both its storage conditions and refreshing taste.
Traditional production remains closely tied to seasonal transhumance patterns where herds move between valleys and high pastures. The cheese often features in important celebrations and ceremonies as a symbol of prosperity. Lesotho’s culinary traditions also include other dairy products like maas (sour milk) and traditionally brewed joala beer.
Lehloa Production Process
Lehloa production begins with raw milk from Basotho cattle that graze on native grasses and herbs. The milk undergoes gentle heating to approximately 32°C before adding traditional animal rennet. Coagulation occurs over 45-60 minutes resulting in a delicate curd.
Cheesemakers cut the curd into hazelnut-sized pieces and gradually heat to 38°C while stirring. The curds then get pressed into moulds for 12-24 hours to achieve the characteristic wheel shape. Salting happens through brining or dry salting before the cheeses move to aging rooms with high humidity and cool temperatures around 10-12°C.
Lehloa Wine or Beverage Pairings
Young Lehloa pairs beautifully with crisp South African Chenin Blanc or Sauvignon Blanc. The wine’s acidity cuts through the cheese’s richness while complementing its herbal notes. Local sorghum beer (joala) also makes an excellent traditional pairing that highlights Lehloa’s terroir.
Aged Lehloa stands up well to more robust beverages like Pinotage or Cabernet Sauvignon. The tannins in these red wines balance the cheese’s sharper characteristics. For non-alcoholic options, try earthy rooibos tea or a tart berry-based shrub that echoes the mountain botanicals.
Suitable Fruit and Vegetables with Lehloa
Fresh apples and pears provide a sweet crunch that contrasts Lehloa’s savoury profile. Their juiciness helps cleanse the palate between bites. Figs and dates offer deeper sweetness that complements the cheese’s nutty undertones.
Roasted root vegetables like sweet potatoes and beetroot enhance Lehloa’s earthy characteristics. Grilled corn retains a smoky sweetness that pairs particularly well with the young variety. Fresh green herbs like basil and mint provide aromatic counterpoints to the cheese’s richness.
Suitable Meat and Fish dishes for Lehloa
Young Lehloa melts beautifully over grilled chicken or turkey burgers. It adds creamy complexity to meat-based sandwiches and wraps. The cheese also works well grated into meatballs or burger mixtures for added moisture and flavour.
Aged Lehloa shavings elevate beef stews and game meats like venison or ostrich. Its sharpness cuts through the richness of these meats. For fish, try crumbled Lehloa over grilled trout or baked yellowtail to add depth without overpowering delicate flavours.
Presentation of Lehloa
Remove Lehloa from refrigeration approximately one hour before serving. This allows the cheese to reach its ideal serving temperature of 18-20°C. At this temperature, the full aroma and flavour profile become apparent.
Present Lehloa on a wooden board or slate plate to showcase its rustic character. Cut the cheese into wedges or chunks rather than pre-slicing to maintain moisture. Provide cheese knives with sharp blades for the aged variety and spreaders for the younger version. Arrange accompaniments separately to allow guests to create their own combinations.
Lehloa Recipe Ideas
Lehloa and Sweet Potato Tart
This savoury tart combines the earthiness of Lehloa with sweet potatoes for a perfect appetizer. The cheese melts beautifully into the custard base, creating a rich texture. Serve warm with a simple green salad for a complete light meal.
The combination of nutmeg and thyme enhances both the cheese and sweet potato flavours. This dish works equally well as individual tartlets for cocktail parties. Leftovers reheat nicely for a quick lunch the next day.
- 250g shortcrust pastry
- 300g sweet potato, thinly sliced
- 200g young Lehloa, grated
- 2 eggs
- 200ml cream
- 1 tsp fresh thyme
- Pinch of nutmeg
- Salt and pepper to taste
- Preheat oven to 180°C. Roll pastry to line a 23cm tart tin.
- Blind bake for 15 minutes until lightly golden.
- Layer sweet potato slices in the pastry case.
- Whisk eggs with cream, thyme, nutmeg, salt and pepper.
- Stir in grated Lehloa and pour over sweet potatoes.
- Bake for 30-35 minutes until set and golden brown.
- Cool for 10 minutes before serving.
Grilled Corn with Lehloa and Herb Butter
This simple recipe highlights Lehloa’s affinity for grilled corn. The smoky sweetness of the corn provides the perfect backdrop for the cheese. It makes an excellent side dish for summer barbecues or braais.
The herb butter can be prepared ahead for easy entertaining. Use fresh corn when in season for the best results. This dish pairs particularly well with grilled meats and fresh salads.
- 4 ears of fresh corn, husked
- 100g softened butter
- 150g aged Lehloa, crumbled
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
- 1 garlic clove, minced
- Lime wedges for serving
- Mix butter, herbs, garlic and half the Lehloa until combined.
- Grill corn over medium heat, turning occasionally for 10-12 minutes.
- Spread herb butter generously over hot corn.
- Sprinkle with remaining crumbled Lehloa.
- Serve immediately with lime wedges for squeezing.
Similar Cheeses and Alternatives to Lehloa
Lehloa shares characteristics with other mountain cheeses like Swiss Gruyère or French Beaufort. These cheeses similarly develop complex flavours from high-altitude grazing. However, Lehloa maintains a unique profile due to its specific terroir and cattle breed.
For those unable to source Lehloa, consider aged Gouda or Parmesan as alternatives. These cheeses offer similar crystalline textures and umami notes. Younger Lehloa can be substituted with Monterey Jack or young Gouda for melting applications while maintaining the general flavour direction.
Lehloa cheese: Questions and answers
What beverages pair well with Lehloa cheese?
Young Lehloa cheese pairs beautifully with crisp white wines like Sauvignon Blanc. Aged Lehloa cheese stands up well to robust red wines such as Pinotage. For non-alcoholic options, try earthy rooibos tea with Lehloa cheese.
What are good substitutes for Lehloa cheese?
For aged Lehloa cheese, try Gruyère or aged Gouda as alternatives. Young Lehloa cheese can be substituted with Monterey Jack or young Gouda. These cheeses offer similar melting properties and flavour profiles to Lehloa cheese.
Is Lehloa cheese safe to eat if left out?
Lehloa cheese can safely sit at room temperature for up to two hours. Discard Lehloa cheese if left out longer than this food safety window. Always check for unusual odours or mould growth before consuming stored Lehloa cheese.
What is the shelf life of Lehloa cheese?
Properly stored Lehloa cheese lasts 2-3 weeks in the refrigerator. Young Lehloa cheese has a shorter shelf life due to higher moisture content. Aged Lehloa cheese can last longer but should be consumed within its best before date.
Where can I buy authentic Lehloa cheese?
Look for Lehloa cheese at specialty cheese shops or African food importers. Some online gourmet retailers may carry this artisanal cheese from Lesotho. Check with local farmers’ markets that feature international dairy products for availability.
How do I properly cut Lehloa cheese?
Cut Lehloa cheese into wedges or chunks rather than pre-slicing to maintain moisture. Use sharp cheese knives for the aged variety and spreaders for younger Lehloa cheese. Always cut from the centre outward to preserve the cheese’s structure.
Should Lehloa cheese be served chilled or at room temperature?
Always serve Lehloa cheese at room temperature around 18°C to 20°C for optimal flavour. Remove it from refrigeration approximately one hour before serving. This allows the full aroma and texture of Lehloa cheese to develop properly.
What is the best way to store Lehloa cheese?
Wrap Lehloa cheese in wax paper or parchment paper before placing it in an airtight container. Store it in the vegetable drawer of your refrigerator at 4°C to 7°C. This prevents the cheese from drying out while allowing it to breathe properly.
How should I use Lehloa cheese in cooking?
Young Lehloa cheese melts beautifully in cooked dishes like gratins, sandwiches, and tarts. Grate it into meatballs or burger mixtures to add moisture and flavour. Aged Lehloa works well shaved over stews or grilled meats for added depth.