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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

A journey into self-discovery
2011-08-17

Sandy Little

The launch of the film and book Africa meets Africa: Pathways through the Interior at our university was a huge success.

It forms part of the The Africa meets Africa Project that is known for making connections between knowledge systems in pursuit of learning. It integrates amongst others beadwork and weaving with mathematics.

The film takes one through the Free State and some parts of the Northern Cape. The two actors, Mr Lerato Mokhitli and Ms Sandy Little, are both art students at Kovsies. During the trip they reveal some historic events not known to all. Prof. Jonathan Jansen, Vice-Chancellor and Rector, said: “Our history is a lot more complex and interesting than current texts allow. Much of what happened laid the foundations for trauma, and triumph is poorly understood. More so, is the history of the ordinary.”

The film and book are funded by National Heritage Council and FirstRand. It was launched in other provinces, among them KwaZulu-Natal. The Africa meets Africa Project aims to use the book in the Free State and Northern Cape in the Further Education and Training (FET) phase for educators and university students.

Prof. Jansen furthermore said: “I would definitely recommend the book with some additions, such as representation of excluded cultures. This would include white ethnographic histories and cultures and the intersections across black/white, African/European histories. I would also make the subject history compulsory to ensure that children would be exposed to our complex history.”

Ms Moipone Kabaoe, a third-year B.Soc.Sc. student at UFS, said: “The film was very informative and clarified some things. I also believe the actors have actually grown from the experience and they did a great job.”

Mrs Anna Mokhitli was ecstatic at the launch, as any proud mother would be. “I knew they were working so hard, but I never thought it would be something this big,” she said. Ms Helene Smuts, Director of Africa meets Africa, said: “You cannot learn until you start with what you know. This is the journey we took; now you must take your own.”
 

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