The move to Kommetjie
After 4 years in Joburg, there was no more room for improvement as i had to travel once q week to Pretoria to fetch milk and i had reached the maximum that i could do under those circumstances
Jenny my wife and I had been looking for a place in the Cape where i could find some milk to buy and make cheese. We had try the Winelands region without success and all the other options required us to live over an hour away from Capetown which i thought was a mistake as the market was based here in the mother city and it’s nearby suburbs and little towns.
So we were on our last trip in December 2014 and we were staying in a guesthouse in Simonstown over Christmas. My wife Jenny told me that there was a pamphlet in our room about this farm in Kommetjie called the Imhoff Farm, and it had a dairy………
The next day we were there, i met Geneve, the resident Cheese Maker and asked her if there was any chance that i could buy some of the farm’s milk in order to make my own cheese. She wasn’t sure but she set up an appointment with her Boss Denise Van der Horst wife of the owner of Imhoff Farm Junior Van der Horst.
At our first meeting it was clear that not only i could buy milk but if i wished so i could take over the whole dairy operation. An the rest is History, we spent the next few month discussing the terms of our agreement, i visited a couple of time in order to find a place to stay, a school for my kids, and in September 2015 I moved all my cheese equipment from Joburg to Kommetjie and took over the dairy which was still in the old building, fully integrated in the Imhoff Farm main group of buildings.
The next winter (July 2015) we moved the whole dairy at the back of the farm, closer to the Goat’s paddock, and Junior Van Der Horst renovated the old Opperman Huis which had successively accommodated the Imhoff Waldorf High school then a Surf making Workshop, and was now going to become a fully integrated Fromagerie as the one you can find accross Europe: in the same building you can see the milking of the goats, the making of the cheese, the maturation room, and finally you can taste the cheeses and purchase cheese related items in the Tasting Room/Shop. and all in one place, from the goats which roam outside the fromagerie to the finish product, the cheeses that you can taste while contemplating the herd outside and the beautiful scenery.
And that is the move of Pépé Charlot from Johannesburg to Kommetjie, known as Pépé @ Imhoff or Chez Pépé