SABLE HILLS CREAMERY

 Sable Hills Farm Creamery is a family run business producing high end artisanal cheese products at the heart of the Southern Highlands of Tanzania. The premium quality milk used in the cheese production comes from the fresh highland pastures of Miombo Farm. The pasture fed Jersey cows produce a rich, nutritious and flavourful milk that translates well into the cheese. Jersey milk is naturally rich in beta-carotene and the green diet further enhances this as well as producing high levels of Omega 3, CLA and fat-soluable vitamins in the milk.

We currently offer soft and fresh cheeses ranging from feta, halloumi, ricotta, cream cheese, creme fraiche and mascarpone. Later in the year we will be offering hard and semi-hard cheeses like Cheddar, Gouda and Tomme, and surface mold-ripened cheeses like Brie and Camambert. No chemicals, colouring and artificial coating is used in the cheese production process. The starter cultures used are made in the UK and Denmark depending on the cheese, and a vegetarian rennet is used in most cheeses. Our cheese production facility is in the same building as the milking parlour and next door to where the cows graze in the green fields.. We have a strict quality control and HACCP plan in place throughout the whole cheese making process starting already at the milking stage.

 The cream cheese is made using an old French recipe with both milk and thick fresh cream. Both the milk and cream are pasteurised before use. The cream cheese has a yellow hue due to high amounts of carotene in both the cream and milk which comes from grazing and makes it particularly flavourful and nutritious. The cream cheese lasts for up to 10 days from production.

 This thick creamy dairy product is commonly used in desserts, but can also be added to soups, sauces or other dished. The  pasteurised cream is heated up, tartaric acid is added and then strained for the mascarpone to take shape.