Adopt a cow from the flock of "Biocaseificio Tomasoni" in Gottolengo (Italy) and receive your organic Grana Padano P.D.O. 12 and 24 months at home. Massimo will take care of your adoption and take its picture. You will also be able to download the adoption certificate, and if you wish, plan your visit to the farm. As the production coming from one cow is big, the adoption is shared among various people. If you wish to have a bigger share, you may adopt more than once. You do not enter into any long-term commitment: although your adoption will be renewed automatically, you will always be informed in advance and may decide to cancel your adoption at any time as long as the preparation has not yet begun.
You adopt a cow from our farm in Gottolengo (Italy). The livestock farming and the produce are both certified as organic by the European Union as of 2000. You will adopt a Brown Swiss dairy cow, originally from Switzerland and derived from the Braunvieh cattle breed. This breed was introduced to Italy in 1850 in the Alps and spread to the Po Valley. You could also adopt the Friesian Black or Friesian Red breed which live in the Lombardy Po Valley but originate from Friesland, a region between the Netherlands and Germany. These 3 breeds have an average life span of 15 years. The adult Friesian Black cow is 130-150cm in height. It weighs on average between 600 and 650kg. It has a small head and its fur is black with white spots. Its "cousin" is the Friesian Red breed, which differs from the black spotted breed by its shorter limbs and a bigger physical structure. The Brown Swiss is a very hardy breed with good milk production. It has a height of 130-150cm but is less muscular than the Friesian. Its fur colour is brown with more or less dark shades. Our breeding respects the guidelines of organic animal production, in fact, we have 2 cows for each hectare, in our stables the cows have free access to pasture. We let our cows graze freely at dawn and shortly before dusk in open, bright spaces. Just like us humans, these are social animals that prefer to graze in groups in open spaces when the climate allows it. We feed our cows with protein peas, grass and organic fodder from our own land, which means our cows produce less milk, but we respect the environment and increase the welfare of our cows, thereby increasing the life span of each individual cow. All of these cows produce an average of 15 to 18 litres of milk for the production of one kilogram of organic Grana cheese with vegetable rennet, but above all a farming style linked to ancient traditions. We do not use hormones or antibiotics and the cows are fed without the addition of corn silage, which is the main cause of mortality and ill health in cattle. This prevents abnormal fermentation of the milk produced, especially in the very hot months. These fermentations, as well as worsening the taste of the cheeses, could cause swelling in the cheeses produced, with consequent damage to the quality of the product. We are well aware that our cows are not machines but living beings, so we are also very careful during the milking phase. We try to milk twice a day trying to minimise the time each cow spends in the milking parlour. Our milk and dairy products are certified by the ICEA (Institute for Ethical and Environmental Certification). Male calves stay with their mothers for the first 15 days and then we give them to other companies for meat production. The cows stay on the farm for 15 years and then they, too, are sold to other farms for meat production. Your adoption produces an average of 3000l of cow's milk each season. With this amount we can produce around 200kg of organic Grana Padano P.D.O. 12 and 24 months. 100 CrowdFarmers will share the adoption, and each one will receive a box containing 2kg of organic Grana Padano P.D.O. 12 and 24 months.
Each season we will send you a box with: 1 x __Grana Padano P.D.O. organic, matured for 12 months with animal rennet__ (1kg vacuum packed) 1x __Grana Padano P.D.O. organic matured for 24 months with animal rennet__ (1kg vacuum packed) Grana Padano P.D.O. is an Italian excellence, known all over the world. The P. D.O. certificate attests that this type of cheese is produced, at all stages of the production chain, exclusively in Italian territory. The origin of the recipe can be traced back to 1135 by the Benedictine monks of the Abbey of Chiaravalle (Lombardy) who discovered the production process as an ingenious solution to preserve milk surpluses over time. Grana Padano P.D.O. is a hard cheese with a delicate flavour reminiscent of broth or boiled vegetables and a soft, buttery texture. It is produced with animal rennet. It is excellent grated over pasta, for the preparation of béchamel sauce or at the end of a meal accompanied by jam or honey. It is excellent eaten with fruit, especially pears. When you receive your Grana Padano P.D.O. you will notice small white spots. These spots are part of the cheese, they are called tyrosine crystals and are the result of the long ripening time. These spots are the real proof of ripening. It is vacuum-packed and can be stored in the refrigerator, possibly covered with paper; packaged in this way, Grana cheese keeps perfectly for many months; after opening the packet, wrapping the cheese in paper preserves its organoleptic characteristics for about 15-30 days. The raw milk comes from cows on our farms, which are milked by hand no more than twice a day. The milk is brought to the dairy and partially de-skimmed by natural creaming in inverted bell-shaped copper cauldrons. Once de-skimmed, the milk is transferred into other copper cauldrons to which we add the natural whey graft, produced by the previous day's cheese-making process, within which lactic bacteria have naturally developed to transform the milk into cheese. The boiler containing the milk has a temperature of 35 degrees. The next step involves the addition of calf rennet. This forms the curd, which is then mixed with the spino, one of the cheesemaker's typical tools. It is an indispensable tool for processing but above all one with high folkloric value. The curd is then left to rest for about 70 minutes. At the end of the process we obtain about two moulds enclosed in linen that are left to rest for about 12 hours. Then we also add the casein plate, which will become part of the rind and which bears the identification code that makes the product traceable. After two days, the cheeses are immersed in a solution of water and salt to salt the paste: this step can last from 14 to 30 days. Once salting is complete, the cheeses are transported to the stewing room (or 'hot room'), where the Grana Padano will begin its maturing phase.
When will you receive it?
We will be able to ship Grana Padano P.D.O. from October until March, to take advantage of the colder temperatures during the shipping process and maintain the best quality.