Adopt a cow from the flock of "Caseificio Sociale Castellazzo" in Campagnola Emilia (Italy) and receive your 3-months aged Castellana cheese at home. Roberto 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 Campagnola Emilia (Italy). Your Friesian cow produces the milk used for the production of Castellana cheese. The cows are raised in keeping with deep-rooted traditions. The entire process must comply with the Consorzio of Reggiano cheese regulations, from feeding the cows and delivering the milk to the dairy, to producing and ageing the cheese itself. The Friesian cow is one of the most common dairy breeds in the world and has very high milk production. Each cow produces an average of 8,000 litres of milk, with which we make about 500 kilos of Castellana cheese. The Friesian breed is native to Friesland in Holland, while the Italian Friesian is a cross between the Dutch and North American breeds. The main characteristic of this breed, in addition to its high milk production, is the colour of its coat. We only have black and white cows but, in some cases, they can also be red and white. For the production of Castellana cheese, the milk must be brought to the dairy twice a day, and processed fresh, without pasteurisation or the addition of preservatives. Fifteen litres of milk are needed to produce one kilo of matured Castellana cheese. Our cows are raised in an area of 2,100 square metres. We let the cows out in a controlled outdoor area during the summer, but only at night because it's too hot during the day. In winter (from November to April), it's not safe to let the cows go outside because of the clay soil, which after rainfall, could be dangerous for them. The hay is stored in sheds, while the feed is stored in special silos. When the cows give birth, the calves are kept on our farm to replace the cows at the end of their career, or they are sold to other farmers. The male calves are sold to farms specialised in meat production when they have reached the age of 30 days. The cows that you, the CrowdFarmers, adopt, are from one of the twelve farms that belong to the cooperative where the cheese is produced. Our herd has an average age of 6 years and the maximum lifespan of a cow is about 12 years. For as long as you want to keep your adoption, and we can continue taking care of it, you can renew year after year. If your adoption stops producing for any reason, we will replace it with another, and we guarantee your delivery from the production of other units. Your adoption produces an average of 4000l of cow's milk each season. With this amount we can produce around 250kg of 3-months aged Castellana cheese. 200 CrowdFarmers will share the adoption, and each one will receive a box containing 2.4kg of 3-months aged Castellana cheese.
Each season we will send you a box with: 4 x __3-month aged Castellana cheese with microbial rennet__ (0.6 kg each, vacuum packed) A hard, cooked, medium-matured cheese made from high-quality raw whole milk from Friesian cows. This milk and the whey graft give rise to a cheese characterised by a compact, white, pleasantly melt-in-the-mouth texture and a sweet milky flavour. “The Castellana” has only three ingredients: salt, microbial rennet and fresh whole milk, collected and processed within a few hours of milking. A natural product that retains its sweet flavour. The edible, straw-blond rind, the medium degree of maturity, and the freshness of taste make “The Castellana” a classic cheese for eating, ideal to enjoy on its own or to compliment any dish, from salads to traditional dishes. Store between 0 - 6°C, to be consumed within 60 days after cutting and packaging. The Castellana del Caseificio Sociale Castellazzo from Campagnola Emilia (RE) is produced by our cheesemaker Gabriele del Caseificio Sociale Castellazzo. The name Castellana originates from a historical event. In 1108 there was a castle that was home to the Countess Matilda of Canossa and, to honour her, the Master Cheesemaker - drawing inspiration from an ancient recipe of the area - created “La Castellana”. This cheese revives the taste of dishes of the olden days, such as those that graced medieval tables.
When will you receive it?
We send the product during autumn, winter and spring once a month to take advantage of the colder temperatures.