Tomme de Savoie PGI cheese
Ferme des 4 Saisons
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The project
Adopt {publicVariety} of our flock "{farmName}" in {cityfarm} ({countryFarm} and receive your harvest in the form of {production} at home. The Farmer {farmerName} will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. As the production coming from one {variety} 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: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
What do you adopt?
Adopt {publicVariety} of our flock in {cityfarm} ({countryFarm}. Each {variety} produces an average of 250 liters of milk each season. With this amount we can produce around 21kg of {production}. Each {variety} is adopted by 12 CrowdFarmers who receive a box with {masterUnitsMax} kg of {production}.
The productive life of {publicVariety} is around 15 years. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your {variety} dies, we will replace it with no additional cost and assuring the delivery of your harvest from other cows.
What will you receive?
The box of your harvest contains:
__1 x Tomme de Savoie PGI cheese of about 1.7 Kg__
Made from raw, uncooked pressed milk with a diameter of about 20 centimeters and a height of 6 or 7 centimeters. The Tomme has a grey spotted and flowery rind with the inscription "Tomme de Savoie" on the edge or on top of the cheese in accordance with the PGI requirements. Its distinct taste, with delicate and subtle aromas, varies according to the duration of ripening and the seasons. Our Tomme matured for one month is sweet, smooth and particularly full of character.
Tomme de Savoie cheese generally keeps well for two to three weeks, but not in any way. Ideally, Tomme de Savoie should be kept in its wrapping paper or in slightly perforated food paper to let the cheese breathe. Finally, freshness and humidity are the two necessary conditions for the proper storage of the cheese. If you have a cellar, take advantage of it! Otherwise, the vegetable compartment in your refrigerator will do just fine.
When will you receive it?
Please, check the deadline for participating in this project (deadline for adoption) below. As of this date the Farmer will start preparing the orders that are to be shipped.
You may select the delivery date of your box as suggested by the Farmer at check-out.
Why should you adopt?
* Learn who produces your food, how and where. Receive your food in a conscious manner.
* Buy directly from the farmer. Help to generate wealth and better jobs in the rural areas.
* Plan ahead and enable the Farmer to produce on demand. This way we can avoid overproduction and fight food waste.
* Reward Farmers who make an effort to use environmentally-friendly packaging and cultivation techniques.
How does it work?
Meet the Farmers
Adopt and plan your harvest
Let the Farmer and nature work
Receive your harvest at home
Philippe Anthonioz-Blanc
The Ferme des 4 Saisons is a farm that produces fruit, vegetables, dairy products and cheese in Reignier-Esery in Haute Savoie. The structure is based on a GAEC (“Groupement Agricole d'Exploitation en Commun” - jointly run farms) managed by five partners Dominique, Edith, Lionel, Benoit and of course Philippe.
Among fruits and milk, our farm has existed for several generations, and develops according to the times and interest of each individual through one or the other of their productions. At the beginning of the 1900s Jean Chevallier mainly produced fruit, cherries and apples and marketed his production on the Geneva markets. Then, the following generations added part of the dairy production to the farm. "La Ferme des 4 Saisons" was created in 1991 by the 5 partners Dominique (Chevallier), Edith, Lionel, Benoit and Philippe. With them, about twenty people work in the production activities. Today, La Ferme des 4 Saisons is a big team!
Philippe is the only partner who is not related to the farm's "historical" family. He arrived on the farm during his agricultural training course and never left... ! He is from Haute-Savoie, not far from the Farm. Philippe is very attached to farming and enjoys working with the livestock. His cheese is unique, and different everyday, that he knows how to see evolve with the season, depending on the diet of the animals and the flora of the meadows. In this video you can see the process of making cheese:
Philippe Anthonioz-Blanc
"We are very happy to join the other farmers and be part of the CrowdFarming community. We hope that our cheese, the fruit of our know-how and love for our cows and mountains, will live up to your expectations and hope to forge strong links with all CrowdFarmers to share an agriculture that brings us all closer together! “
Ferme des 4 Saisons
Ferme des 4 Saisons
La Ferme des 4 Saisons is the name given to our farm because it leaves the idea of a production throughout the seasons: strawberries to celebrate spring, tomatoes in summer salads, apples and pears in autumn and cheese to be enjoyed during the winter.
La Ferme des 4 Saisons is a farm where a wide variety of fruits and vegetables are grown, where cows and pigs are raised and yoghurts, dairy desserts and cheeses such as Tomme de Savoie are made. It is a farm where arboriculturists, market gardeners, breeders and cheese makers work together to offer simple, good and healthy products all year round, respecting the (four) seasons.
The diversity of production within the farm is linked to the different people associated with the farm and their particular affinities. Our common goal is to offer a "finished" product that can be marketed directly to consumers. The direct sale, locally, of farm products is the shared vision of the farm.
At the source of dairy products and cheeses made on the farm is a herd of about fifty dairy cows, all of the Montbéliarde breed, which are raised on the farm. They pasture on grass from the surrounding meadows in the summer and are fed on hay harvested on the farm in the winter as well as grains. Playing with the variability of the flora to build a healthy, local and balanced diet throughout the seasons, and being attentive to the well-being of our animals, are all key elements for healthy animals. And that's how we make quality milk. Manure is composted, so it can feed the meadows, but also the garden and some orchards as needed... the cycle is closed!
Our cheeses, made and matured in the farm's cellar, are Tommes de Savoie Fermière in accordance with the PGI's standards.
Technical information
Address
Ferme des 4 Saisons, Reignier-Esery, FR
Location