Adopt a cow from the flock of "Fromagerie Villiers" farm in Illois (Francia) and receive your cow cheese PDO Neufchâtel at home. Pierre 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 Illois (Francia). The cows we raise on our farm are of the Normande breed, which is renowned for the quality of its cheese. Its milk, rich in fat and protein, has made it the traditional breed of PDO cheeses of Normandy since the 18th century. It is easily recognised by its brown and white markings and by its brown "glasses" around the eyes. The farm is located in the Pays de Bray ("wet land" in old French), a hilly and clay zone suitable for raising Normandy cows thanks to its rich and abundant grass. The climate is ideal for the well-being of cows; it is neither too hot in summer nor too cold in winter. The herd consists of 90 cows, 75% of which are of the Normande breed. Sometimes we process milk from a nearby farm, which has the same production standards as ours, to meet a high demand (towards the holiday season at the end of the year or Valentine's Day). The cows graze for at least 6 months of the year (usually from March to October). They are raised in accordance with the specifications of the Neufchâtel Protected Designation of Origin: their food is exclusively non-GMO and must be more than 80% produced on the farm. It consists of wrapped and hay mixed multispecies grass, wrapped alfalfa, silage corn and cereals produced on the farm: wheat and rolled barley. The remaining 20% is rapeseed meal and flaxseed meal produced in the region but not in the PDO area. Cropland and grazing land cover a large area of 100 ha. Our cows have their first calf around the age of 3 and enter lactation until they no longer give enough. Around 8 or 9 years of age, they are then sent to a local slaughterhouse and valued for their tasty and marbled meat. The male calves are sold for fattening after their first month and the females are kept on the farm to ensure the renewal of the herd. It is with the milk produced by our herd that we make the Neufchâtel. It is a cheese of Protected Designation of Origin which meets a precise specification. Our flock has an average age of 5 years and the maximum lifespan of a cow is about 8 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 150l of milk each season. With this amount we can produce around 20kg of cow cheese PDO Neufchâtel. 30 CrowdFarmers will share the adoption, and each one will receive a box containing 1kg of cow cheese PDO Neufchâtel.
Each season we will send you a box with: 1 x __"white" Coeur de Neufchâtel PDO cheese, aged for 10 to 15 days__ (200g, plastic-coated paper packaging) 1 x __"medium" Coeur de Neufchâtel PDO cheese, aged for 1 month __(200g, plastic-coated paper packaging) 1 x __"refined" Coeur de Neufchâtel PDO cheese, aged for 2 months__ (200g, plastic-coated paper packaging) 1 x __"white" Double-bonde de Neufchâtel PDO cheese, aged for 10-15 days__ (200g, plastic-coated paper packaging) 2 x __"white" Neufchâtel Briquette PDO cheese, aged for 10-15 days__ (100g, plastic-coated paper packaging) Neufchâtel is a fresh and creamy cheese, slightly salty, made from raw milk, salt (2%), lactic ferment, rennet of animal origin and penicillium (mushroom necessary for cheesemaking). The quantity of rennet, the draining time, the size and shape of the cheeses, the taste, everything is regulated and controlled to combine tradition and quality. The "white" cheese is covered with a white crust, its centre is chalky. It doesn't taste very strong. The "medium" is mellow and its centre becomes yellowish, it gains character. The "aged" tends to be stronger, its crust and its centre become brown, it is the preferred variety of cheese lovers. The briquette and the double-bonde are the historical forms, but since the Hundred Years War, the heart has become the emblematic form of the Neufchâtel. It would have appeared in the farms of the Pays de Bray following the occupation of Normandy by the English. Farmers who had fallen in love with their occupants are said to have made the cheeses in the heart shape as a testimony to their love. The Neufchâtel cheese can be stored in the refrigerator in its original packaging for a few weeks. In time it will become still more aged, a young Neufchâtel will become "medium aged" in 2 or 3 weeks. It must be taken out 1 hour before tasting and it is traditionally consumed with a glass of cider or a full-bodied glass of red wine. It can be used to garnish your salads or even be served warm on toast.
¿Cuándo lo recibes?
You will receive your cheeses in mid-December.