My husband and I are cheese lovers. At our home in France or Holland, we always kept a selection of cheeses in our refrigerator, hard and soft, pungent and mild, to dip into as a snack or savour as an after dinner treat. Sadly, Africa doesn’t like cheese much, and frankly cheese doesn’t like Africa much either.
Firstly, there is the climate issue – in the hot and humid climate, it’s hard to keep cheese fresh, less actually produce it here. Secondly, cheese isn’t at all part of the traditional diet in Africa. In fact, many African people are lactose intolerant, and can’t eat cheese at all.
So, one is left with a pretty sorry cheese “selection” – Laughing Cow, Kiri, Milkana, Baby Bell in wax, individually wrapped Kraft slices, and other mass-produced, highly treated, heat-resistant “cheeses” (using the word liberally). Of course, it is possible to buy nicer cheeses imported from Europe, but they cost an arm and a leg.
Looks like the cow gets the last laugh…