When Zanell van der Nist resigned from her corporate job at a large manufacturing company in Pretoria three years ago, she had no plans to become a cheese maker. Her intention was simply to spend more time with her husband Deon, their children and grandchildren, and enjoy a slower pace of life on their farm in Brits.

Then, listening to a radio interview about goat farming and cheese making changed everything.

“It sparked an idea that quickly became a new adventure,” says Zanell. In October 2023, she and Deon bought their first eight British Alpine goats from a well-known breeder in the Northern Cape. The following month, Zanell completed a cheese-making course at Grootplaas Cheese Academy in Hartbeespoort.

Within three months, their herd had grown by another 20 young ewes, including British Alpines and Saanens. While Deon focuses on the animal husbandry, ensuring the goats receive the nutrition and care they need to produce high-quality milk, Zanell has taken on the craft of turning that milk into cheese.

With their slogan, “Milk to Magic”, describing what they do, the couple have built the Kleinkraal Suiwel brand into a small family business focused on handcrafted goat’s milk products.

“I started by making yoghurt and a range of soft and semi-soft cheeses,” says Zanell. “There has definitely been plenty of trial and error, but every batch teaches us something new.”

For Zanell, that process has become a passion. She has always loved cheese, and goat’s milk cheese has long had a place on her table because of its rich, distinctive flavour. Today, she enjoys creating that experience for others.

The craft behind the cheese

There is no such thing as a typical day at Kleinkraal Suiwel. Zanell says, “My day depends on what products we’re making, what’s on order and what the general demand is at the time. Some cheeses can be started and finished in a single day, while others take several days because I still use traditional methods, like draining the curds in cheesecloth pillowcases.”

That commitment to artisanal flair extends to the way that Zanell does most of the bottling and packing herself so that every product leaves the farm meeting the highest standard and expectations.

“There’s always something happening, from preparing milk and making cheese to checking products that are maturing, packing orders and making sure everything is ready for our customers,” she adds.

Cheese making is a process that combines precision with intuition. For Zanell, it is both a science and an art.

“The science is incredibly important,” she says. “You need the correct temperatures, the right pH, suitable cultures, accurate timing, proper draining, pressing, brining, packing and storage. Every step matters.”

But even with all the technical precision involved, no two batches are exactly alike.

“Every batch is like a new masterpiece – similar to the last one, but still unique,” Zanell says. “I always aim to make each batch just a little better than the one before by combining good technique with the best possible milk and quality ingredients.”

Discovering the character of goat’s milk

One of the things Zanell enjoys most about working with goat’s milk is its individuality.

She explains, “Goat’s milk has its own personality. It produces cheeses that are creamy, fresh and full of character. Every batch is a little different, which keeps the cheese making exciting and rewarding.”

She also enjoys changing people’s perceptions about goat’s milk cheese. While some consumers expect it to have a strong or overpowering flavour, Zanell says there is much more variety than many people realise.

“There are so many different styles, from mild and creamy cheeses to more mature varieties with a bolder flavour.”

Her advice is simple: keep an open mind and try it.

“Once people taste a good-quality goat’s milk cheese, they’re often pleasantly surprised by how smooth, creamy and versatile it is.”

A commitment to doing things well

Sustainability of the land and animal welfare are at the heart of Kleinkraal Suiwel.  Zanell says, “Everything starts with caring for our animals and respecting the land they depend on. Healthy goats who are well looked after produce better milk, and better milk makes better cheese.”

As a small family business, Kleinkraal Suiwel focuses on practical choices that minimise unnecessary waste, use resources responsibly and protect the farm for the future.

The approach reflects Zanell’s broader philosophy of cheese making – quality begins with the raw materials and continues through every step of the process.

That commitment has already brought recognition. In 2025, during her first year of cheese making, Kleinkraal Suiwel won the goat’s milk feta with a condiment category at the South African Dairy Championships for its Marinated Feta. Winning the same category again in 2026 confirmed that the product could consistently deliver at a high standard.

Receiving a Qualité Award for their Marinated Cabarette Balls in Garlic and Herb, a Chèvre-style cheese, has also been particularly rewarding for the Kleinkraal Suiwel team.

Zanell says, “It showed us that all the hard work, learning and dedication have been worthwhile.”

A new career and an open invitation

As a new cheese maker, Zanell has found a supportive community in the industry.

“I have been warmly welcomed into the industry and have always felt that support is available whenever I’ve needed advice or encouragement from fellow cheese makers and industry partners.”

That support has reinforced one of the most important lessons of her unexpected career change: you don’t have to know everything before you begin.

“There are people who are willing to share their knowledge and help you succeed. My advice is to keep learning, ask questions and never be afraid to try something new.”

If she could introduce someone who has never tasted goat’s milk cheese to just one Kleinkraal Suiwel product, Zanell knows exactly what she would choose – the Marinated Cabarette Balls in Garlic and Herb.

It’s a creamy, flavourful and approachable option for someone trying goat’s milk cheese for the first time. The garlic and herbs complement the natural flavour beautifully and create a delicious introduction to what goat’s milk cheese can offer.

Zanell concludes, “Every cheese we make tells the story of our family, our goats and the care that goes into every step of the process. We hope that when people enjoy our cheese, they can taste the passion, patience and love that went into making it.”

For a luscious family meal that showcases goat’s cheese, Zanell’s go-to recipe is:

Creamy Baked Feta Pasta

A simple, flavourful pasta dish that puts Kleinkraal Suiwel’s Marinated Feta at the centre.

Ingredients

• Your favourite pasta
• Cherry tomatoes
• Olives
• Shredded salami
• Mushrooms
• Onion
• Kleinkraal Suiwel Marinated Feta
• Oil from the marinated feta
• Freshly grated Parmesan

Method

Place the cherry tomatoes, olives, shredded salami, fried mushrooms and onion in a glass baking dish. Top with the Marinated Feta and drizzle with some of the oil from the feta.

Bake until the feta is soft. Meanwhile, cook your favourite pasta according to the packet instructions. Once the feta is soft, mix the baked ingredients together with the pasta.

Tip: Add a little freshly grated Parmesan on top before baking for extra flavour and a crisp, golden finish.