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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

Leader of Bafokeng nation delivers a guest lecture at UFS
2011-05-05

 
Kgosi Leruo Molotlegi, leader of the Royal Bafokeng, Proff. Teuns Verschoor, Vice-Rector: Institutional Affairs, Jonathan Jansen, Vice-Chancellor and Rector of our university, and Hendri Kroukamp, Dean of our Faculty Economic and Management Sciences (acting).
Photo: Stephen Collett

Kgosi Leruo Molotlegi, leader of the Royal Bafokeng nation, asked the pertinent questions: Who decides our fate as South Africans? Who owns our future? in the JN Boshoff Memorial Lecture at our university.

He said: “It’s striking that today, with all the additional freedoms and protections available to us, we have lost much of the pioneering spirit of our ancestors. In this era of democracy and capitalist growth (systems based on choice, accountability, and competition), we nevertheless invest government with extraordinary responsibility for our welfare, livelihoods, and even our happiness. We seem to feel that government should not only reconcile and regulate us, but also house us, school us, heal us, employ us, even feed us.

“And what government can’t do, the private sector will. Create more jobs, invest in social development and the environment, bring technical innovations to our society, make us part of the global village. But in forfeiting so much authority over our lives and our society to the public and private sectors, I believe we have given away something essential to our progress as people and a nation: the fundamental responsibility we bear for shaping our future according to aims, objectives, and standards determined by us.”

He shared the turnaround of the education system in the 45 schools in the 23 communities of the Bafokeng nation and the effect of greater community, NGOs, the church and other concerned parties’ engagement in the curricula and activities with the audience. School attendance improved from 80% to 90% in two years and the top learners in the matric maths in Northwest were from the Bafokeng nation. 

Kgosi Leruo Molotlegi stressed the need for people to help to make South Africa a better place: “As a country, we speak often of the need for leadership, the loss of principles, a decline in values. But too few of us are willing to accept the risk, the expense, the liability, and sometimes even the blame, that accompanies attempting to make things better. We are trying to address pressing issues we face as a community, in partnership with government, and with the tools and resources available to us as a traditionally governed community. It goes without saying that we can and should play a role in deciding our fate as members of this great country, and in the Royal Bafokeng Nation, as small as it is, we are determined to own our own future.”

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