The world’s least blessed cheesemakers are in Congo
How dairy farmers cope with chaos
EASTERN CONGO is best known for producing coltan, a mineral used in mobile phones, and refugees. But it also makes rather good cheese. At his dairy on the hillside of Masisi in North Kivu, Lambert Sinamenye churns out 12 rounds a day. After maturing for 21 days they taste like Gouda, only more salty, and are named “Goma”, after the provincial capital, 55km away.
This article appeared in the Middle East & Africa section of the print edition under the headline “War and cheese”
From the September 15th 2018 edition
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