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Distinctive Features
Mokhonya cheese typically forms into medium-sized wheels weighing between 2 to 3 kilograms. Its natural rind develops a dusty, grey-beige colour from careful aging in cool, high-altitude conditions. The paste inside is a pale ivory yellow, showing its richness from the pasture-fed cows. The texture is firm and slightly grainy, yet it yields a creamy sensation on the palate.
This cheese has a relatively low humidity, contributing to its solid consistency and longer shelf life. Its aroma is earthy and lactic, with hints of wild herbs and nuts. The flavour profile is robust and complex, starting with a mild saltiness and evolving into a pronounced, tangy finish. Mokhonya contains approximately 45% fat in dry matter, giving it a satisfying mouthfeel without being overly heavy.
Cheese Varieties
Traditional Mokhonya is made exclusively from raw cow’s milk and aged for a minimum of three months. Some producers also create a younger, fresher version aged for only four to six weeks. This younger Mokhonya has a milder flavour and a softer, more pliable texture. It is often consumed locally and rarely exported.
In certain highland regions, a smoked variety of Mokhonya exists. Cheesemakers cold-smoke the wheels over indigenous wood fires, imparting a deep, smoky aroma. This process also helps to preserve the cheese further in areas without refrigeration. The smoking adds a complementary layer of flavour to the cheese’s inherent tanginess.
History and Traditions
Mokhonya cheese originates from the pastoral communities of Lesotho’s Maloti Mountains. Its production began as a practical method for preserving surplus milk from the revered Basotho cattle. These communities have a deep cultural connection to their livestock, which are well-adapted to the rugged highland terrain. Cheese making provided essential nutrients during the harsh winter months when fresh milk was scarce.
The region is also famous for its sorghum beer, a traditional fermented beverage. Shepherds often carried Mokhonya cheese and sorghum beer as sustenance during long days tending flocks. This cheese is a symbol of resilience and resourcefulness in Lesotho’s challenging climate. It features prominently in local celebrations and is a staple food.
Production Process
Producers make Mokhonya from the raw milk of free-grazing Basotho cattle. They heat the milk gently to around 32°C before adding natural calf rennet. The curds form over several hours and are then cut into small, rice-sized pieces. Workers hand-scoop the curds into moulds and press them to expel excess whey.
The young cheeses are dry-salted for a few days to develop a protective rind. They then age on wooden shelves in naturally cool, ventilated mountain caves for three to nine months. During aging, affineurs turn and brush the cheeses regularly to ensure even development. This traditional process results in a cheese with concentrated flavour and excellent keeping qualities.
Wine or Beverage Pairings
A robust South African Pinotage pairs beautifully with Mokhonya’s tangy, earthy notes. The wine’s dark fruit flavours and smoky undertones complement the cheese’s complexity. For a regional pairing, try a traditional Lesotho sorghum beer. Its slightly sour, effervescent character cuts through the cheese’s richness.
An oaked Chardonnay from the Western Cape also makes an excellent match. The wine’s buttery texture and vanilla notes harmonise with Mokhonya’s creamy aspects. For a non-alcoholic option, a rooibos tea from neighbouring South Africa works well. Its natural sweetness and nutty flavour provide a pleasant contrast to the cheese’s saltiness.
Suitable Fruit and Vegetables
Fresh figs and ripe pears are superb companions for Mokhonya cheese. Their sweetness balances the cheese’s pronounced tanginess and salty finish. Serve them fresh and at room temperature to maximise their juiciness and flavour. The soft texture of the fruit also contrasts nicely with the cheese’s firmness.
Roasted butternut or sweet potato brings out the earthy notes in the cheese. Their caramelised edges and natural sweetness enhance Mokhonya’s robust character. A simple green salad with bitter leaves like radicchio provides a refreshing counterpoint. The bitterness cleanses the palate between rich bites of cheese.
Suitable Meat and Fish dishes
Mokhonya cheese grated over a traditional Lesotho lamb stew adds depth and richness. The cheese melts slightly into the hot broth, thickening it and contributing its tangy flavour. Thin slices also work well in a sandwich with leftover roasted beef. The cheese’s firm texture holds up well without becoming soggy.
Crumble Mokhonya over a grilled trout caught from Lesotho’s mountain streams. The cheese’s saltiness enhances the delicate flavour of the fish. It can also be incorporated into meatballs made with local venison like springbok. The cheese keeps the meatballs moist and adds a surprising burst of flavour.
Presentation
Remove Mokhonya from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18°C to 20°C. At this temperature, the cheese’s full aroma and flavour profile can develop. Serve it on a simple wooden board or a slate plate to complement its rustic nature.
Cut the cheese into wedges or thick slices to showcase its texture. Provide a sturdy cheese knife with a sharp blade for guests to cut their own portions. Arrange accompaniments like fruit and crackers around the cheese, not on top of it. This presentation keeps the cheese as the visual and gustatory centrepiece.
Recipe Ideas
Mokhonya and Sorghum Crust Pie
This savoury pie celebrates two staple foods of Lesotho. The nutty flavour of sorghum flour makes a wonderfully crisp and gluten-free pastry crust. The filling combines Mokhonya’s tanginess with seasonal vegetables for a hearty dish. It is perfect for a family meal or for sharing with guests.
The pie can be served warm or at room temperature. It travels well for picnics or packed lunches. Leftovers taste even better the next day as the flavours continue to meld. This recipe is a fantastic way to introduce Mokhonya cheese to those unfamiliar with it.
- 200g sorghum flour
- 100g cold butter, cubed
- 3-4 tbsp ice water
- 200g Mokhonya cheese, grated
- 1 leek, finely sliced
- 2 medium tomatoes, diced
- 2 large eggs
- 100ml cream
- Salt and pepper to taste
- Preheat oven to 180°C. Combine sorghum flour and butter in a bowl. Rub with fingertips until mixture resembles breadcrumbs.
- Add ice water one tablespoon at a time, mixing until a dough forms. Press into a disc, wrap, and chill for 30 minutes.
- Roll out dough and line a 23cm pie dish. Blind bake for 15 minutes. Remove weights and bake for 5 more minutes.
- Sauté leek until soft. Let cool. Whisk eggs and cream together. Stir in cheese, leek, tomatoes, salt, and pepper.
- Pour filling into the pre-baked crust. Bake for 30-35 minutes until set and golden. Cool for 10 minutes before serving.
Maloti Mountain Cheese Salad
This vibrant salad is inspired by the fresh produce available in Lesotho’s highlands. It features Mokhonya cheese as the star ingredient, providing protein and flavour. The salad is light yet satisfying, making it an ideal lunch or starter. It showcases how well the cheese pairs with simple, fresh ingredients.
The lemon and honey dressing highlights the cheese’s tangy notes. Toasted seeds add a welcome crunch and nuttiness. This salad comes together quickly but looks impressive on the plate. It is a perfect dish for a warm day.
- 150g mixed salad leaves (e.g., rocket, lettuce)
- 120g Mokhonya cheese, cubed
- 1 avocado, sliced
- ½ cucumber, sliced
- 2 tbsp pumpkin seeds, toasted
- 2 tbsp sunflower seeds, toasted
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
- Wash and dry the salad leaves. Arrange them on a large serving platter.
- Scatter the cubed Mokhonya cheese, avocado slices, and cucumber over the leaves.
- Sprinkle the toasted pumpkin and sunflower seeds over the top.
- In a small jar, combine the olive oil, lemon juice, honey, salt, and pepper. Shake vigorously to emulsify.
- Drizzle the dressing over the salad just before serving. Toss gently to combine.
Similar Cheeses and Alternatives
Mokhonya shares similarities with other firm, aged cheeses from southern Africa. South Africa’s award-winning Huguenot cheese offers a comparable texture and nutty flavour profile. Another close relative is Zimbabwe’s Gouda-style Dairibord, though it is often milder. For a European alternative, a well-aged Dutch Gouda provides a similar firmness and crystalline crunch.
An Italian Pecorino Sardo, made from sheep’s milk, matches Mokhonya’s saltiness and granular texture. English Cheshire cheese also offers a crumbly consistency and tangy finish. If you cannot find Mokhonya, a young Asiago or a Cantal from France can work well in cooked dishes. These cheeses melt in a similar way and provide a comparable depth of flavour.
Mokhonya cheese: Questions and answers
What foods pair well with Mokhonya cheese?
Mokhonya cheese pairs excellently with fresh figs, ripe pears, or roasted butternut. For beverages, try a South African Pinotage or rooibos tea to complement its earthy notes. It also goes well with bitter greens like radicchio in a salad.
What are good substitutes for Mokhonya cheese?
A well-aged Dutch Gouda offers a similar firm texture and nutty flavour to Mokhonya cheese. Italian Pecorino Sardo can also mimic its tangy, robust profile. South African Huguenot cheese is another close alternative with comparable characteristics.
Is Mokhonya cheese safe to eat if made from raw milk?
Yes, traditional Mokhonya cheese is safe as it is aged for at least three months, which reduces risks. The aging process and low moisture content help inhibit harmful bacteria. Always purchase from reputable sources to ensure quality and safety standards.
What is the shelf life of Mokhonya cheese?
Properly stored Mokhonya cheese can last for several weeks in the refrigerator. Its low humidity and firm texture help it stay fresh longer if kept wrapped and cool. Always check for any off smells or mould before consuming.
Where can I buy authentic Mokhonya cheese?
Look for Mokhonya cheese at specialty cheese shops or online retailers that focus on African artisanal products. Some international markets or delis may stock it, especially those with a diverse cheese selection. Verify the source to ensure it is traditionally made in Lesotho.
What is the proper way to cut Mokhonya cheese?
Use a sharp, sturdy cheese knife to slice Mokhonya cheese into wedges or thick slices. Cut from the centre outward to preserve its shape and texture. Ensure each piece showcases the pale ivory paste and firm, crumbly consistency.
How do I eat Mokhonya cheese for the best experience?
Serve Mokhonya cheese at room temperature with fresh figs or pears to balance its tanginess. Pair it with a robust South African Pinotage or sorghum beer to complement its earthy notes. Enjoy it on its own or with simple crackers to appreciate its unique flavour.
Does Mokhonya cheese need to be cooled before serving?
Yes, remove Mokhonya cheese from the refrigerator about one hour before serving. Let it warm to around 18°C to 20°C to develop its full aroma and flavour. This step ensures the texture is ideal for slicing and tasting.
What is the best way to store Mokhonya cheese?
Wrap Mokhonya cheese tightly in wax paper or cheese paper to allow it to breathe. Store it in the vegetable drawer of your refrigerator at around 4°C to 7°C. Avoid using plastic wrap directly as it can trap moisture and promote mould growth.
How should I use Mokhonya cheese in cooking?
Grate Mokhonya cheese over hot dishes like lamb stew to add a tangy, rich flavour. It melts slightly into sauces, thickening them while contributing its robust taste. You can also crumble it over salads or incorporate it into meatballs for a flavourful twist.