Bioland hard goat cheese
Hof Rösebach
You are too late to adopt a goat from this Farmer. Check out the other projects.

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.

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} that we take care of following the Organic Farming regulations of the European Union since 2002. The Thuringian Forest Goat is a native livestock breed that is threatened with extinction. It is recognized by its white face markings and otherwise chocolate brown coloured or black coat. It‘s a medium sized, sturdy goat that is robust and hardy compared to other goats. Its origins are in the German state of Thuringia, which is where we keep our herd of 350 goats as well. Our goats stay outside in the summer months and in good weather and can eat the fresh grass and fragrant herbs, flowers, leaves and bark directly from our diverse pastures around the farm. In winter we feed them with hay and silage made from lucerne. Additionally we give them organic concentrate. Our young herd is 4 years old in average. However, the animals on our farm can get up to 12 years old. 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 goats. A goat produces approximately 3 litres of milk per day, which is approximately 720 litres per year. We can then make about 70kg of hard cheese in a year from that. This cheese will be distributed to 18 CrowdFarmers. If you like soft cheese, have a look at our [other project](http://http://www.crowdfarming.com/en/farmer/hof-roesebach/up/adoptar-una-cabra-hof-roesebach-queso-blando).
What will you receive?
Each season we will send you a box with: 1 x __Creuzburg mild__ (whole cheese wheel, in wax paper, 800g) Our Creuzburg mild is a young hard goat‘s cheese, that is matured for at least 4 weeks. It is mild in taste and creamy in consistency. 1 x __Creuzburg Rosemary__ (whole cheese wheel, in wax paper, 800g) The Creuzburg Rosemary is a hard goat‘s cheese that is refined with rosemary. It is matured for at least 6 weeks. Its taste is between mild and mildy pungent with a wonderful rosemary flavour. 1 x __Creuzburg Fenugreek__ (piece, in wax paper, 400g) Our Creuzburg Fenugreek is a hard goat‘s cheese with fenugreek seeds. It is matured for at least 4 weeks. It is mild in taste and creamy in consistency. The fenugreek seeds add a nutty flavour to the cheese. 1 x __Zickorino__ (piece, in wax paper, 300g) Our Zickorino is a fine full-flavoured hard goat‘s cheese, that is matured for at least 3 months. The long ripening results in an aromatic cheese. The red smear can cause a light brown colour and induces an earthy flavour. All our artisan cheeses are traditionally made and cared for. The cheese rinds are edible and have a bright orange red colour caused by the red smear that can become a light brown colour with age. It will give our cheese its typical flavour. All cheeses are made from pasturised milk. The cheese should be consumed at room temperatures in order to be able to taste the full flavour. Uncut cheese can be kept in wax paper in the fridge for up to 8 weeks. Cut cheese should ideally be consumed within 2 weeks. The mild goat‘s flavour of our cheeses can be incorporated well in the daily snacks of bread. We eat it a lot on bread and often with jam, we grate it on pasta or bakes.
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
Mira Kuhlmann
From my childhood on I, Mira Kuhlmann, have been very interested in animals and nature. I myself don‘t have a background in agriculture, but have come across it a lot over the years. I lived on an equestrian when growing up, worked on a demeter market garden in my school holidays and did an internship on a demeter cow farm. Working with animals, nature and food has always given me a lot of satisfaction. Therefore I began studying agricultural science at The University of Hohenheim in Stuttgart after I had finished school. I was fascinated by the the ecological relationships between plants and soils in agricultural and natural landscapes and consequently specialised in soil science and expanded my knowledge in landscape ecology. During and after my studies I worked on several farms, getting to know the work with cows, sheep and goats, and eventually decided on the goat. In 2016 I coincidently landed on Frank‘s farm to help out in the goat kidding season and decided to stay. We not only share similar views and opinions and the objectives of ecological and sustainable agriculture, but also the love for each other. There were many challenges to overcome. However I could be part of the conversion of the farm from the very beginning. Alongside the daily chores, I designed the cheese dairy, developed the marketing strategy and completed an additional training in a certificate program in technical milk-processing and cheese-making via the VHM e.V.. It was a challenging time for me during which I learned a lot. I can now look at our farm though, that I have helped to shape and keep shaping every day. The possibility to sell our products directly to the end customer who knows our story and supports our passion via CrowdFarming is very special. It is a modern way that encourages the small-scale and family owned farms. People should find out again where their food comes from. And that is what CrowdFarming does.
Mira Kuhlmann

"The passion that drives me and that I want to share with you is creating a product, where one has seen the grass grow in the meadow with the smell of the hay still in the nose and where one has felt the warmth of the goat whilst milking with the taste of fresh milk still on the lips."

Hof Rösebach
Hof Rösebach
Our Farm „Hof Rösebach“ is located in Ifta, a small village next to the Green Belt in the German state of Thuringia. Its name comes from the stream that winds along our pastures and meadows. We acquired the former cowshed in 2016 and converted it for our 350 goats to be able to farm sustainably and according to high animal welfare standards. We are certified by „Bioland“. There are a also storage space for storing the feed, as well as the dairy and our residential house. Topographically we are situated in a valley that opens up to the river Werra, that has its source in the Thuringian Forest. The hillsides are mostly on shell limestone which results in shallow soil depths with a high biodiversity. The region is known for its many species of orchids, like the lady orchid, bee orchid, lady‘s slipper orchid and more. Which animal species would be more suitable for landscape conservation than the endangered breed of the Thuringian Forest Goat? As this is how we started in 2002, when Frank dedicated himself to landscape conservation with 4 Thuringian Forest Goats. The special feeding behaviour of the goats (they prefer bark and leaves) keeps the landscape open and counteracts the scrub encroachement. Perseverance, commitment and focus on the edangered breed has changed the farm „Hof Rösebach“ and made it into what it is today. After relocating in 2016 we had to give up some of our nature conservation areas, as our goats gained new pastures directly loacted around the farm. Furthermore, we care for some nature conservation areas, cutting them only on a defined date not to interrupt the seeding of rare plants and grasses. The goat, also known as the ‚cow of the small man‘ has a long tradition in Thuringia. After the war and until the 70s, the goat and its supply of meat and milk was indispensable. There had to be a glass of milk for the children every day. To be able to get good milk from the goat, the animal needs a lot of fresh water, approximately 5-10 litres a day and obvioulsy good feed. In the summer months and in good weather the goats can feed on fresh grass, fragrant herbs, flowers, leaves and bark on our diverse pastures directly around the farm. In the goat shed they get hay and lucerne silage made from our own production on 80 hectars of grassland and arable land. To ensure a balanced and deliberate diet, we buy in organic concentrated feed. This can be lucerne or maize pellets, barley or whole maize grains. Our goats have a lot of space thanks to our big barn (100 x 30m). They can move around freely, they have a big lying area with straw as bedding material, there is a lot of space to feed, ruminate and sleep. It‘s a good life! Our goats stay with us as long as possible; they only have to leave as a consequence of really old age or disease. Our oldest goats are between 10 and 12 years old. The average age of our herd is around 4 years though with a lot of young goats, as we are expanding our herd. A highlight but also very work intensive time of the year is in spring – the kidding season. From January to April our goat kids are being born. We raise them with the bottle from their first days to ensure that they all receive the nutritious and essential beestings (colostrum). Then the kids learn to feed independently on milk, hay and water divided into groups. As we cannot keep all the kids, some of the animals have to leave early and are raised on other farms or go to the butcher. A small part of the kid meat we sell directly in the region especially around the time of Eastern. From the very beginning, we‘ve been sure that we want to manage our farm ecologically and sustainably. The concept of a cycle is the central point. Our goats eat the feed from our own pastures which goes back onto the site in a composted form to ensure a high quality of feed from our pastures. The water comes from our own well which has drinking water quality and provides for the goats, kids, ourselves and the production in our cheese dairy. The grass on our pastures and meadows grows without artificial irrigation. This is job of the rain that provides us with more or less enough of an average of 500-700litre/m² per year. Our goat‘s milk is manufactured directly in our own cheese dairy and made into milk, yoghurt, cream cheese, soft cheese, and hard cheese. We process our milk in a gentle and careful way. It makes its way from the tank to the dairy unpressurised which is where it gets only pasturised before further processing. We attach great importance to manual work. The cheese wheels are all filled, turned over, tended, refined and sealed by hand. The love for the art of cheesemaking is an important role in producing a unique product. We wouldn‘t be able to do the whole of the work on the farm, in the production and the marketing of our products as a family with 2 children without our employees. We have two staff members who assist us in and around the barn and the goats and there are four of them in the cheese dairy. Additionally we get support from one or two young people every year, who complete a voluntary ecological year with us.
Technical information
Address
Hof Rösebach, Treffurt OT Ifta, DE
Location