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26 August 2025 | Story Martinette Brits | Photo Martinette Brits
From the left: Elisa Mosala (Dairy Assistant), Dr Analie Hattingh (Lecturer and Production Manager), Eline van der Velde (cheesemaking expert from the Netherlands), and Martha Kantoane (Dairy Assistant) on the UFS Experimental Farm.

Cheesemaking expertise from the Netherlands has given University of the Free State (UFS) students a unique taste of hands-on learning. From 10 to 22 August 2025, Eline van der Velde, a cheesemaking specialist and lecturer in food technology, spent two weeks at the UFS Paradys Experimental Farm teaching students, guiding dairy assistants, and working with staff to strengthen the university’s Dairy Processing Unit.

Supported by PUM – a Dutch volunteer organisation that connects international experts with local projects – her visit combined technical training with practical exposure, showing students the full process of transforming fresh milk into a range of cheeses.

 

Hands-on cheesemaking at the UFS

In interactive sessions, Van der Velde introduced students in the BSc Food Systems programme to the art and science of cheesemaking. They learned how to prepare paneer, halloumi, feta, mozzarella, and cottage cheese, while experimenting with flavoured varieties such as garlic-and-oregano and chilli cheese.

“I gave demonstrations on different types of coagulation and let the students try it out themselves. They asked great questions and enjoyed it so much that they wanted to come again for more practicals,” she said.

For many students, the opportunity was a first step into the practical realities behind food science. “It’s as if a whole world has opened up for our students,” said Dr Analie Hattingh, Lecturer and Production Manager at the Paradys Experimental Farm. “They don’t just hear about pH in theory – they can relate it to what they’ve seen and experienced here. That’s what prepares them for the workplace.”

“Due to food safety regulations all over the world, it is becoming increasingly difficult to take food science or food sustainability students into commercial factories. They don’t allow students or visitors anymore. At least with this facility here, our students can experience a real production environment and see how the industry works,” Dr Hattingh said. 

 

From farm girl to food technologist

Van der Velde’s passion for cheesemaking began on her uncle’s farm in the Netherlands, where she helped with milking and turning cheeses in storage. “Even though I grew up in the city, I think I’m more of a farm girl at heart,” she recalled.

Today, she teaches at an agricultural school and trains adults entering the food industry, while volunteering internationally through PUM. “I like to share knowledge – it’s not for me alone. That’s why I volunteer, to support projects across the world,” she explained.

 

Sustainability at the heart of the farm

The cheesemaking unit also forms part of the experimental farm’s commitment to sustainability. The cheeses are made from milk produced by Jersey cows on the farm, with careful attention to hygiene and quality. Byproducts are reused – whey is processed into ricotta, and the remainder is spread as fertiliser in the fields. “Nothing goes to waste,” Van der Velde noted.

Hattingh added that this integrated approach ensures that the farm serves as both an academic training ground and a model for sustainable food production. “We want to be self-sustaining and academically valuable, without competing with industry – to serve both the university and its students,” she said.

 

A shared learning journey

For dairy assistants Elisa Mosala and Martha Kantoane, working alongside Van der Velde and the students was equally rewarding. “It was nice, especially learning how to do different kinds of cheese,” said Kantoane.

Mosala agreed: “It was nice working with students and experiencing more every day. I learned new skills and got out of my comfort zone.”

Looking to the future, Van der Velde emphasised the value of involving students in the entire process – from milking to packaging and selling – so that they graduate with both knowledge and practical skills. She also believes in the potential of more international exchange: “These projects benefit both sides. Knowledge exchange in agriculture and food science is essential for building sustainable solutions worldwide.”

News Archive

Self-help building project helps to change lives
2017-12-15


 Description: Eco house read more Tags: Anita Venter, Start Living Green’, Earthship Biotecture Academy, construction skills 

Anita Venter, lecturer in the Centre for Development Support, with the residents of
the eco friendly house. Photo: Supplied

UFS PhD student Anita Venter did not know it in the beginning, but her doctoral research would eventually change her life and the lives of many others. 

The research was whether South Africa’s housing policies were socially and culturally responsive to grassroots reality in informal settlements. Venter agreed her research approach might have raised a few eye brows, but it was a journey she holds had more benefits than failures. 

Green living
For her case studies, Venter looked at ‘Start Living Green’ as a concept and further examined the implementation models of Earthship Biotecture Academy in New Mexico and Central America and the Long Way Home non-profit organisation in Guatemala. 

These groups train people with no specialised construction skills in applying and managing environmentally sound self-help building projects. Furthermore, their primary objectives were not building-related, but people-centred, with an advocacy role to create social, environmental and educational change through utilising the building technologies. 

It resulted in Venter signing up for a course in Guatemala to get the skills to implement her case studies here at home in Bloemfontein. 

An experimental mud, straw and waste material structure in her back yard grew into similar houses built in informal settlements, through the transfer of knowledge of indigenous building methods.  

Are rickety corrugated iron shacks only alternative?

Her case studies, one in Freedom Square in the Mangaung Metro Municipality, highlighted, among others, baffling tenure insecurities and “tangible conflicts” entrenched between Westernised and African perspectives on home ownership.

Venter says her thesis, in essence, did not oppose existing housing strategies but did challenge the applicability of an economically inclined model as the most appropriate housing option for millions of households living in informal settlements. 

The main findings of the case studies were that self-help building technologies and skills transfer could make a significant contribution to addressing housing shortages in the country; in particular in geographical locations such as the Free State province and other rural areas.

Venter’s own words after her academic endeavour are insightful: “These grassroots individuals’ courage to engage with me in unknown territories, gave me hope in humanity and inherent strength to keep on pursuing our vision of transforming informal settlements into evolving indigenous neighbourhoods of choice instead of only being living spaces of last resort.”

Positive results 
The study has had many positive results. The City of Cape Town is now looking at new innovative building technologies as a result. Most importantly Venter's study will open further discussions that necessarily challenge the status quo views in housing development. 

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