Adopt a cow from the flock of "Fattoria Lucciano" farm in Civita Castellana (Italia) and receive your organic Caciocavallo aged for 12 and 48 months at home. Ovidio 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 Civita Castellana (Italia). The livestock farming and the produce have both been certified as organic by the European Union as of 1989. You will adopt a Swiss Brown cow whose milk is used to produce Caciocavallo cheese. The Bruna Alpina, as we call the Swiss Brown in Italy, is a native Italian breed from the Alp mountains (origin of part of its name). Thanks to its frugality and resilience, it can adapt to every Italian type of territory, and even strives under complex farming conditions. The milk these cows produce is particularly suitable to make cheeses, which is why they are also called the “cheese-making breed”. The farm has been certified organic since 1989 and family-run for more than 100 years. My generation is the fourth, while my children’s generation will be the fifth. Our cows live outdoors on our 190 hectares of land. Furthermore, we feed them only with organic products grown on our farm. Not only are we independent in terms of internal supply for feed, but our farm can also be considered a closed-cycle farm since we reuse 100 % of the waste, such as manure and by-products generated by the processing of cheese. We transform those by-products into soil conditioners and food supplements (such as whey derived from cheese processing). Our livestock farm complies with the guidelines of organic livestock production. Each cow has at least half a hectare of land at its disposal, and all have free pasture access. The hay that we feed to our cows is stored in semi-enclosed warehouses. The methane produced by our organic livestock farm is less than the amount produced by intensive livestock farms. Moreover, we do not use hormones or antibiotics, and we only feed our cows with corn silage in the colder months. Our corn silage is produced using whey as a graft to control fermentation and to avoid spontaneous fermentations that could be dangerous. We treat our cows carefully during milking because cows are sensitive living beings, not machines. We milk twice a day to reduce the time each cow spends in the milking parlour to a minimum. In addition, a few years ago, we started using a new milking robot that provides us with a series of real-time data. This data is essential for having detailed information about the milk we are milking. The average age of our cows is very high, bearing in mind that the replacement within our stable is reduced to a quarter compared to a “normal” stable. We have lactating cows that exceed 10 years of age; our flock has an average age of 8-9 years, and the maximum life expectancy of a cow is about 10-12 years old. Calves are fed with their mother’s milk until natural weaning (6-8 months); after that, they live outdoors before returning to the stable and moving on to the slaughtering stage. Females intended for replacement, after weaning, also live outside in the semi-wild state until their first calves are born, and then they are included in the group of lactating cows. 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 3450l of organic cow's milk each season. With this amount we can produce around 230kg of organic Caciocavallo aged for 12 and 48 months. 100 CrowdFarmers will share the adoption, and each one will receive a box containing 1.6kg of organic Caciocavallo aged for 12 and 48 months.
Each season we will send you a box with: 1x __Organic Caciocavallo aged for 12 months__ (1kg, vacuum packed) 1x __Organic Caciocavallo aged for 48 months__ (0,6kg, vacuum packed) Caciocavallo is an organic pasta filata cheese made of very simple and genuine ingredients: pasteurised milk, salt, rennet, and lactic ferments. We only use natural calf rennet, which is of animal origin. Among spun paste cheeses, Caciocavallo is the one that requires the shortest maturation time for the curd to develope. At the same time, it requires a longer maturation period to be enjoyed at its best. It starts from a minimum of 3 months and may run for more than 5 years, thus obtaining a product with unique organoleptic characteristics. As the maturing process progresses, the outer appearance of the caciocavallo tends more and more towards hazelnut brown; ; inside, the paste has a straw-yellow colour that similarly tends to darken as it matures; firm, hard consistency; ; strong, intriguing flavour with spicy notes and a sharp, persistent aroma. The 48-month caciocavallo has a harder paste and texture than the 12-month one. The flavour of 48 months is much more intense than that of 12 months. Aged caciocavallo allows us to indulge with honeys, jams and dried fruit (a typical subscription is with the Tonda Gentile Romana hazelnut). You can store the Caciocavallo in the refrigerator covered with a cloth or a sheet of paper. This way, you can enjoy it for up to 30-50 days after receiving it. When you receive it, you may notice some liquid around the loaf, but don't worry, this will not affect the cheese: you can simply dry it with a piece of cloth.
¿Cuándo lo recibes?
We will be able to ship Caciocavallo from January until April, when we can take advantage of the cooler temperatures that help us to maintain the best quality during the shipping process.