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The Milk Man


A few weeks ago I was dining at Papyrus -- a restaurant in my neighborhood where I go to get a healthy dose of American hip hop, to pretend I'm in the Hollywood Hills, and to dine on delicious homemade pastas and pizzas made with cheeses produced at Masaka Farm -- a local farm outside of Kigali. (They also make a really yummy tiramisu made with the farm's ricotta. Keeping in line with the gas, coffee, and at times, electricity shortages -- more often than not, Papyrus has run out of the tiramisu. I've started putting a slice on hold when I first arrive to ensure that dessert is waiting for me when I'm done with my meal.)

A group of diners came to our table, including a guy who introduced himself as "a dairy man." He told me he is the man behind Papyrus's dairy products. (He's also the first Rwandan I've met who has tattoos.)

Ever since I visited the grocery store with the regional cheeses of Rwanda I have been wanting to take a tour of a fromagerie. When he offered to show me his farm and dairy processing plant, I couldn't say no. So, yesterday I went on a tour of Serge's dairy farm to see for myself how he makes the ice cream, ricotta, yogurt, mozzarella, butter and creme fraiche. Serge learned to make these products in Italy, the homeland of his wife.

What follows is a photo tour of my visit.

Serge the milk man in his Mercedes Benz milk truck

Masaka Farm

Masaka cow


Serge demonstrates how to milk the cow


fresh cream en route to cream fraiche-dom

Serge samples the cream fraiche

fresh Masaka mozzarella


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