Adopt a cow of our flock "Maison Marie Severac" in Thiezac (France) and receive your harvest in the form of cow cheese at home. The Farmer Pierre 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 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: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
Adopt a cow from our farm in Thiezac (France). Adopt one of the 5 Salers Cows from the farm's herd. The cow of SALERS is a cow originally from Cantal, probably imported from the Iberian Peninsula in ancient times. Nicknamed the BEAUTIFUL MAHOGANY, robust and mountainous, it was used in the past for pulling (thanks to its beautiful long horns in the shape of a harp) and for its milk. Very maternal, the SALERS Cow only gives milk if its calf is next to it during milking. The calf therefore remains by its mother’s side during the whole milking process. This is unique in the world! Milk production per cow is low, around 5,000 liters of milk per year compared to other cows such as “Montbeliarde” which give around 9,000 liters. We were awarded medals for our cheeses and our efforts. A gold medal at the World Cheese Championship in Tours in 2017 and 2019. A bronze medal at the Salon de l'Agriculture (Agricultural Fair - Concours Général Agricole in Paris) in 2018. The "SALERAC" is a cheese selected by the COLLÈGE CULINAIRE DE FRANCE, which is an association of great starred chefs such as Alain DUCASSE , Guy SAVOY, the MARCON brothers, Auberge de l'ILL. The SALERAC is a small raw cow’s milk tomme, produced from February to October. It takes 10 liters of milk to create a 700g "SALERAC" once matured. Once milked, the milk is poured into a "gerle" (wooden tank). The milk is curdled in the "gerle" (wooden vat) then the curd is pressed several times until obtaining a raw and soft cheese called “tomme”. This tomme is put in a mould, pressed and turned over several times during 24 hours. The cheese is then taken out of the mould and put in the cellar for at least 5 months. Each SALERAC is turned over and rubbed by hand every week. All tasks are done by hand. The whole herd is raised in the SALERS tradition, i.e. a herd reproduces naturally with a bull (without artificial insemination). During winter, 98% of the animals are fed with hay harvested on the farm. January and February are the calving months. At the beginning of March, there is enough milk to start producing the "SALERAC". Towards the middle of April the animals are grazing, they will stay outside until November. The herd grazes on the natural meadows on the 80 hectare farm. Milking takes place twice a day: morning and evening. The SALERS cow gives milk only in the presence of her calf, so it has to be next to its mother when she is milked. Each calf is called after its mother and approaches her when called at the time of milking. After starting the milking by suckling, the calf is attached to one of its mother's legs and will finish the milk remaining in the udder at the end of the milking. During 9 months the calves stay with their mother twice a day, which is unique in the world! No other breed is like this. The average age of our cows is 8 years for a life expectancy of about 15 years or more. It is important to know that from the age of about 12 years the cows become suckler cows - which means that their milk is reserved entirely for the calf's diet. As far as calves are concerned, after 9 months in the farm, they are weaned and go to corn-producing regions (e.g. Italy) where they are fed with corn or stay on the farm to renew the herd. The productive life of a cow 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 cow dies, we will replace it with no additional cost and assuring the delivery of your production from other animals. Each cow is adopted by 125 CrowdFarmers who receive a box with 1.4 kg of cow cheese.
Each season we will send you a box with: __2 x SALERAC 100% Salers Milk__ (700g) wrapped in tissue paper will be put in a small box. One SALERAC will be made with white winter milk from March until the beginning of April before grazing. The other SALERAC is made in April/May when the cows are grazing during the time of dandelions, and hence produce a more yellow milk. These two SALERAC can have a different taste depending on the altitude of the grating. A SALERAC is made of 98% SALERS cow milk, 1.8% salt, 0.08% calcium chloride and rennet. The SALERAC cheeses will have a minimum 5 months maturing period, without any chemical treatment. The SALERAC offers a beautiful marbled ochre paste, a concentrate of the 120 grasses per square meter that the SALERS graze during the summer months. The totally natural crust is removed however many enthusiasts enjoy it! While tasting, exceptional flavours of liquorice and gentian burst in the mouth. To be eaten in pieces or chips, plain or with bread, salad, gratin... To be consumed within 4 months from the date of receipt. Keep at the bottom of the fridge in a slightly damp cloth or with cling film once opened. Think of taking out the SALERAC one hour before savouring to appreciate all its flavours.
When will you receive it?
The delivery will be made at the beginning of October 2020 with SALERAC made in June (spring cheeses, fruity and a little fatter). The delivery made at the end of March 2021 will contain SALERAC made in September-October (autumn cheeses, notes of red fruits and mushrooms).