Making a living from dairy
Every morning farmers drop off milk collected from therir dairy cows at one of three collection centres for Ruth and Hirut Dairy in Cha Cha, Amhara, Ethiopia. When the milk has been collected it is run through the cream separator. Enzymes are added to the Skim milk, which is turned into cheese and transported in big blocks to founder and owner Hirut Yohannes's house in Addis Ababa. The cheese is cut into pieces and put in boiling water. It is then stirred and made to fill molds which are brined and made into provolone cheese. Hirut's cheeses (she also makes mozzarella) and her other dairy products including yoghurt and butter, are then purchased by hotels, restaurants, supermarkets and individuals in the capital where the market for dairy products is far greater than it is in rural Cha Cha.
Photo by Kelley Lynch
Making a living from dairy
Every morning farmers drop off milk collected from therir dairy cows at one of three collection centres for Ruth and Hirut Dairy in Cha Cha, Amhara, Ethiopia. When the milk has been collected it is run through the cream separator. Enzymes are added to the Skim milk, which is turned into cheese and transported in big blocks to founder and owner Hirut Yohannes's house in Addis Ababa. The cheese is cut into pieces and put in boiling water. It is then stirred and made to fill molds which are brined and made into provolone cheese. Hirut's cheeses (she also makes mozzarella) and her other dairy products including yoghurt and butter, are then purchased by hotels, restaurants, supermarkets and individuals in the capital where the market for dairy products is far greater than it is in rural Cha Cha.
Photo by Kelley Lynch