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Distinctive Features
Umcaba cheese typically forms a medium-sized wheel weighing between 1.5 to 2 kilograms. It boasts a pale ivory paste that is firm yet slightly yielding to the touch. The texture is smooth and creamy, with a moisture content that lends it a delightful melt-in-the-mouth quality.
Its natural rind is thin and often bears the imprint of traditional woven baskets used during draining. The aroma is mild and earthy, with hints of fresh grass and cultured butter. The flavour deepens with age, developing notes of toasted nuts and a subtle, pleasant tang.
Cheese Varieties
Fresh Umcaba is enjoyed young, within two to three weeks of production. It has a higher moisture content and a milder, lactic flavour. This variety is often used in cooking or spread on traditional maize bread.
Aged Umcaba is matured for three to six months, developing a firmer texture and more pronounced flavours. Some producers also smoke the cheese over local hardwoods, infusing it with a distinctive, robust character. Another variety includes the addition of local herbs or wild garlic for extra flavour dimensions.
History and Traditions
Umcaba cheese has its roots in the pastoral traditions of the Swazi people. It originated in the lush highveld regions of Eswatini, where Nguni cattle have been raised for centuries. Cheese-making was traditionally a method to preserve surplus milk during the rainy season.
The region is also famous for its maize-based dishes, sugarcane production, and citrus fruits. Umcaba is often served during important cultural ceremonies and gatherings. It symbolizes hospitality and prosperity in Swazi culture, making it a staple at festive occasions.
Production Process
Producers start by gently heating fresh, raw milk from Nguni cattle to 32°C. They add a traditional bacterial culture and rennet to coagulate the milk. The curds are then cut into small pieces and stirred slowly to release whey.
The curds are hand-ladled into moulds lined with woven grass baskets for draining. They are pressed lightly for several hours to achieve the desired density. The cheese is dry-salted and aged in cool, humid conditions to develop its characteristic rind and flavour.
Wine or Beverage Pairings
Young Umcaba pairs beautifully with a crisp South African Chenin Blanc. The wine’s acidity cuts through the cheese’s creaminess. A local Eswatini lager also complements its mild, fresh flavours.
Aged Umcaba stands up well to a fuller-bodied Pinotage from nearby regions. Its nutty notes also harmonize with a glass of off-dry cider. For a non-alcoholic option, try it with a glass of freshly squeezed sugarcane juice, a local favourite.
Suitable Fruit and Vegetables
Fresh figs and ripe peaches highlight the creamy sweetness of young Umcaba. Roasted butternut squash and sweet potatoes bring out its earthy undertones. Grilled corn on the cob is another excellent accompaniment.
For aged Umcaba, try dried apricots or a tangy mango chutney. Crisp apple slices and pear wedges provide a refreshing contrast. Olives and sun-dried tomatoes add a savoury depth that complements its complexity.
Suitable Meat and Fish dishes
Umcaba melts beautifully over grilled chicken breasts or a traditional Swazi stew. It can be grated into mince dishes for added richness. Shredded aged Umcaba is a fantastic topping for braised beef short ribs.
Flaked, smoked fish pairs wonderfully with the creamy texture of young Umcaba. It can be stuffed into mild sausages or used in a filling for savoury pies. The cheese also enhances the flavour of grilled lamb chops when served on the side.
Presentation
Remove Umcaba from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of 18-20°C, where its flavours are most pronounced. Serve it on a simple wooden board or a slate plate to showcase its natural colour.
Arrange whole wedges or slices to display the texture and rind. Provide a cheese knife with a sharp blade for easy cutting. Offer separate knives for different varieties to prevent flavour transfer.
Recipe Ideas
Umcaba and Maize Meal Bake
This recipe is a modern twist on a classic Eswatini staple, pap or maize meal. The creamy Umcaba adds richness and protein to the simple dish. It is perfect as a comforting side or a vegetarian main course.
The cheese melts into the maize meal, creating a cohesive, flavourful bake. It can be prepared in advance and reheated, making it ideal for gatherings. Serve it hot, straight from the oven, for the best texture and taste.
- 200g young Umcaba cheese, grated
- 250g fine maize meal
- 1 litre water
- 1 teaspoon salt
- 50g butter
- 1 small onion, finely chopped
- 1 fresh red chilli, deseeded and finely chopped (optional)
- Bring the water to a boil in a large pot. Add the salt.
- Gradually whisk in the maize meal, reducing the heat to low. Cook for 15-20 minutes, stirring frequently, until thick.
- In a separate pan, sauté the onion and chilli in butter until soft.
- Preheat your oven to 180°C. Grease a medium baking dish.
- Stir the sautéed onion mixture and half the grated Umcaba into the cooked maize meal.
- Transfer the mixture to the baking dish. Top with the remaining cheese.
- Bake for 20-25 minutes until the top is golden and bubbly. Serve immediately.
Grilled Umcaba with Chilli and Lime
This is a simple yet impressive starter that highlights the cheese’s melting qualities. The heat from the chilli and the acidity from the lime cut through the richness. It is a popular way to enjoy Umcaba in Eswatini itself.
The dish takes less than ten minutes to prepare, making it perfect for quick entertaining. Use a firm, young Umcaba that holds its shape well when heated. Serve it straight from the grill pan for maximum impact.
- 250g block of young Umcaba cheese, cut into 2cm thick slices
- 2 tablespoons olive oil
- 1 fresh red chilli, thinly sliced
- 1 lime, cut into wedges
- Fresh coriander leaves, for garnish
- Salt to taste
- Heat a grill pan or skillet over medium-high heat.
- Brush the cheese slices lightly with olive oil on both sides.
- Place the cheese slices in the hot pan. Grill for 2-3 minutes on each side until grill marks appear and the cheese is soft but not melted through.
- Transfer the grilled cheese to a serving plate. Season lightly with salt.
- Scatter the sliced chilli over the top. Squeeze fresh lime juice over the cheese.
- Garnish with fresh coriander leaves and serve immediately with extra lime wedges on the side.
Similar Cheeses and Alternatives
If you enjoy Umcaba, you might appreciate other semi-soft, washed-rind cheeses. South Africa’s Langbaken is a similar artisanal cheese made from cow’s milk, offering a comparable creamy texture and mild flavour. Another alternative is Zimbabwe’s Kadoma, which shares a similar production method and cultural significance. For a European counterpart, consider a young Port Salut or Saint-Paulin, which have a comparable buttery texture and mild, approachable taste. These cheeses can often be used interchangeably in recipes that call for a melting, semi-soft cheese.
Questions and answers about Umcaba cheese
How do you serve this cheese for the best flavour?
For Umcaba cheese, remove Umcaba from the fridge at least an hour before serving to reach 18-20°C. Present it on a wooden board or slate to showcase its pale ivory paste and rind. Use a sharp cheese knife for clean slices and provide separate knives for different varieties.
Where can you typically buy this cheese about Umcaba cheese?
For Umcaba cheese, look for Umcaba in specialty cheese shops or markets within Eswatini and neighbouring regions. Some gourmet stores in Southern Africa may stock it due to its artisanal nature. Online retailers focusing on African delicacies might also offer it for delivery.
What dishes can you make using this cheese about Umcaba cheese?
For Umcaba cheese, umcaba melts beautifully in grilled dishes or traditional Swazi stews. It can be grated into mince dishes or used as a topping for braised meats. Try it in a maize meal bake for a comforting, flavourful meal that highlights its creamy qualities.
What are some good substitutes for this cheese?
For Umcaba cheese, if Umcaba is unavailable, try South Africa’s Langbaken or Zimbabwe’s Kadoma for a similar profile. European options like young Port Salut or Saint-Paulin also offer a comparable buttery texture. These substitutes work well in recipes requiring a melting, semi-soft cheese.
How long can you keep this cheese before it spoils about Umcaba cheese?
For Umcaba cheese, fresh Umcaba is best consumed within two to three weeks of production. Aged versions can last several months when stored correctly in cool, humid conditions. Always check for off smells or mould beyond the natural rind to ensure safety.
What beverages pair well with this cheese?
For Umcaba cheese, young Umcaba goes nicely with a crisp South African Chenin Blanc or a local Eswatini lager. Aged varieties stand up to fuller-bodied wines like Pinotage or off-dry cider. For a non-alcoholic option, try it with freshly squeezed sugarcane juice, a regional favourite.
How should you store this cheese properly about Umcaba cheese?
For Umcaba cheese, keep Umcaba in the refrigerator wrapped in wax paper or parchment to allow it to breathe. Store it in the vegetable drawer where the temperature is consistent around 4°C. Always reseal it properly after use to maintain freshness and prevent drying.
What is Umcaba cheese?
For Umcaba cheese, umcaba has a smooth and creamy texture that is firm yet slightly yielding. Its moisture content gives it a delightful melt-in-the-mouth quality. The natural rind is thin and often shows basket imprints from traditional draining methods.