This story goes back to the early 90’s to a farm set in the lush, rolling foothills of the southern Drakensberg of Natal, South Africa. The Healey family set about making traditional Farmhouse English Cheddar. Justin spent time working and perfecting his cheese-making skills in England, working along side cheese-makers in Glastonbury and North Cadbury. Making the finest Farmhouse Cheddar requires the cheese-maker to constantly be monitoring and feeling the texture of the curds after the coagulant is cut and scalding begins [raising the temperature in the vat] The tiny pea size curds loose their liquid whey as they get firmer. After months of making cheese daily, Justin noticed his hand which was always in the cheese vat had a distinguishable, more youthful and rejuvenated look about it.
Subsequently the whey, a byproduct from the cheese-making process was also being fed to the Hereford cattle on the farm. The local vet was intrigued at the condition and superb health the herd was in and it was all down to the whey.
By this stage the family’s dogs were gathering at the feeding troughs to get their share of the yellowish green liquid. The Australians were doing research on whey enzymes in the late 90’s and it was not long after that, that Justin started working with a few University’s in South Africa and was invited back three years in a row to the School of Nursing at UFS where 3rd year nursing student used whey enzymes for projects involving wound care.