queso de cabra semi-duro
Vulkanhof
¡Todo adoptado! No quedan unidades disponibles. Ver otros proyectos activos.

El proyecto

Adopta {publicVariety} del rebaño de "{farmName}" en {cityfarm} ({countryFarm}) y recibe tu cosecha a domicilio en forma de {production}. La Farmer {farmerName} cuidará de tu adopción y le sacará una foto. También podrás descargarte un certificado de adopción y, si quieres, planificar una visita a la finca. Como la cosecha por temporada de {publicVariety} es tan grande, la adopción será compartida por varias personas. Si quieres más siempre podrás hacer una nueva adopción. No hay compromiso de permanencia: una vez que recibas el producto y si te gusta la experiencia, podrás decidir si renovar tu adopción.

El proyecto

Adopta {publicVariety} del rebaño de "{farmName}" en {cityfarm} ({countryFarm}) y recibe tu cosecha a domicilio en forma de {production}. La Farmer {farmerName} cuidará de tu adopción y le sacará una foto. También podrás descargarte un certificado de adopción y, si quieres, planificar una visita a la finca. Como la cosecha por temporada de {publicVariety} es tan grande, la adopción será compartida por varias personas. Si quieres más siempre podrás hacer una nueva adopción. No hay compromiso de permanencia: una vez que recibas el producto y si te gusta la experiencia, podrás decidir si renovar tu adopción.

¿Qué adoptas?
Adoptas {publicVariety} de nuestra finca en {cityfarm} ({countryFarm}). Adopta una de nuestras "cabras Eifel". Nuestras cabras se alimentan de los maravillosos prados de Eifel y sus hierbas nutritivas y fragantes. Viven en un establo grande y bien ventilado, siempre con paja fresca, y pueden salir al aire libre. Nuestras cabras, la "Weiße Deutsche Edelziege - el alemán blanco" y el "Bunte Deutsche Edelziege - el alemán colorido" son extremadamente productivas, resistentes y longevas. Proporcionan leche con un contenido particularmente alto en proteínas y grasas para la producción de nuestras especialidades de queso de cabra. En la región del Eifel de Alemania, se han utilizado durante al menos 80 años en la agricultura y la ganadería. Las "Blancas Alemanas" pueden producir hasta 700 litros de leche al año. Nuestra empresa familiar existe desde 1961 y hoy en día es dirigida con gran pasión por la tercera generación. Hemos tenido cabras desde 1995 y nuestra tradicional y artesanal quesería de granja está directamente en la granja. Hemos sido premiados por la revista "Feinschmecker" como una de las mejores queserías de Alemania y hemos recibido varios premios del público y de la calidad de nuestros quesos en los últimos años en la evaluación de nuestros productos por la Asociación para el Procesamiento Artesanal de la Leche. Quizás se lo debemos a la base de la alimentación de nuestras cabras: el heno de nuestros propios prados. Las rocas volcánicas y los suelos arenosos no sólo le dan el nombre a nuestra granja, sino que también forman una base agrícola óptima. El estiércol producido por las cabras, después de un tratamiento adecuado, se vuelve a esparcir como fertilizante en nuestros prados. Como no podemos tener todos los corderos para la cría, algunos tienen que dejar la granja. Son criados en otras granjas o sacrificados. Nosotros mismos vendemos carne de cabrito en Pascua en nuestra tienda de la granja. Nuestros animales suelen tener entre 6 y 8 años. Cuando tienen que dejar la granja para siempre, su carne es procesada en salchichas y salami por nuestro carnicero. Estos productos se venden en la granja en nuestra tienda. La vida productiva de {publicVariety} es de unos 6-8 años. Mientras tú quieras y nosotros podamos seguir cuidándolo, podrás renovar tu adopción año tras año. Si tu {variety} muere, te lo repondremos sin ningún coste adicional y asegurándote el envío de cosecha de los otras cabras. Una {variety} produce una media de 500 litros de leche cada temporada. Con esta cantidad se produce aproximadamente 45 kg de {production}. Cada {variety} será adoptada por 45 CrowdFarmers que recibirán una caja con {masterUnitsMax}kg de {production}. Si te gusta el queso blando también, mira nuestro [otro proyecto](https://www.crowdfarming.com/es/farmer/vulkanhof/up/adoptar-una-cabra-vulkanhof-queso-blando).
¿Qué recibes?
Cada temporada te enviaremos una caja con: 1 x __queso de cabra Eifelwürze, corteza natural__ (aprox. 400 g, envuelto en papel encerado) Este queso de cabra joven (máximo 2 meses de maduración), muy fino y con corteza natural, tiene mucho cuerpo y es aromático. Está hecho de 100% leche de cabra que se inocula con fermentos lácteos y cuajo natural y luego se sala. La corteza natural de nuestra Eifelwürze es apta para el consumo. Abre tu paquete inmediatamente y para prolongar su vida útil, guarda el queso en un paño de algodón ligeramente humedecido con agua salada en el compartimento de verduras de su refrigerador o en un sótano fresco (máximo 16°C). Cambia el paño de 2 a 3 veces por semana y limpia la superficie del queso. Cuidando el queso de esta manera, puede ser almacenado por varios meses. Cuanto más tiempo lo guardes, más duro se vuelve y puede ser rallado en platos de pasta. Consejo: Corta el queso por un lado (no como un pastel) para que sólo tengas una superficie de corte que pueda secarse). 2 x__ Eifelmilde con corteza blanca y florecida__ (aprox. 150 g cada una, envuelta en papel encerado) Eifelmilde es un queso de cabra suave y delgado con una corteza florecida blanca (estilo Camembert). El queso madura lentamente desde el exterior hacia el interior. Cuando aún es joven, tiene un sabor suave y una consistencia más firme. Está hecho de 100% leche de cabra, inoculado con fermentos lácticos y cuajo natural, y salado. La corteza de la flora blanca es apta para el consumo. Se vuelve más suave y fuerte con la edad. Dependiendo de tu gusto, puedes comer este queso más o menos joven, pero en cualquier caso, abre el paquete inmediatamente y manténlo en el refrigerador o en una bodega fresca (máx. 16°C). Se recomienda consumirlo en un plazo máximo de 4 a 5 semanas. Si deseas mantener el queso por más tiempo, puedes ponerlo en el aceite de tu elección hasta cuatro meses. Con o sin hierbas, se puede usar de muchas maneras en la cocina.
¿Cuándo lo recibes?
Producimos queso todo el año, dependiendo de la cantidad de leche que producen nuestras cabras, a veces más y a veces menos. Más abajo puedes ver la fecha límite para poder participar en este proyecto (fecha límite de adopción). A partir de esta fecha el Farmer empezará a preparar los pedidos de las cajas que debe enviar. Durante el proceso de compra podrás elegir una de las fechas que el Farmer propone para recibir tu caja.
¿Por qué adoptar?
* Conoce quién, cómo y dónde se producen tus alimentos. Adquiere tus alimentos de forma consciente. * Compra directamente al productor. Ayuda a generar mayor riqueza y mejores trabajos en entornos rurales. * Planifícate y permite que el Farmer cultive bajo demanda. Así conseguiremos evitar el desperdicio de comida que se cultiva sin que tenga venta. * Premia a los Farmers que se esfuerzan por un packaging y unas prácticas de cultivo que respetan el medio ambiente.
¿Cómo funciona?
Conoce a los Farmers
Adopta y planifica tu cosecha
Deja trabajar al Farmer y a la naturaleza
Recibe la cosecha a domicilio
Manuela Holtmann
I'm Manuela Holtmann. Our Vulkanhof in the beautiful Vulkaneifeld village of Gillenfeld has existed as a family business since 1961. In 1985 my mother took over the farm from my grandparents as a pure cow-milk farm. Ever since I can remember, my life has revolved around agriculture. Working for and with nature and the animals has become my life's work. I grew up with it, and so it was always clear to me that I wanted to become a farmer too. Of course, I have experienced and learned many things from the bottom up, but I decided to put classical training in agriculture first. After graduation, the training to become an economist followed, which was a perfect complement to the first training. In 1995 the farm was completely converted from cow-milk farming to goat farming with an attached cheese dairy. Our success story of sustainable agriculture began with 37 tender goats. Many eventful years followed at all levels: We built the cheese dairy, the ripening room and our farm shop, where we also sell other products of the region. We successfully marketed our goat's cheese at weekly markets, sold it to regional gastronomy, delicatessens, specialist cheese shops and special regional department stores. In 1998 I married my husband Michael, with whom I have shared the tasks at the Vulkanhof since then, and our first son Klaus saw the light of day. 4 years later, meanwhile 140 goats were in the stable, our 2nd son Josef was born. Only 3 years later Matthias saw the light of day and our goat stock had grown to a proud 190 goats. Boredom never came up with us. And we never stood still. We integrated guided tours into our program and hired employees. Healthy growth and various further developments required further measures: So I trained as an agricultural specialist for artisanal milk processing. This also opened up a new opportunity for us: from 2018 we started our cheese school on the farm. Here cheese lovers and interested participants can learn how to make traditional artisan cheese in smaller groups of up to 16 people and in a cosy atmosphere. We are a picture-book family business, which could not be better set up. Each one of us has his or her own special task, and when it comes down to it, everyone grabs at anything. Michael, my husband, is responsible for milking the goats and maintaining the farm, among other things. Our son Klaus, who successfully completed his training as a farmer in 2019, specializes in marketing and I dedicate all my knowledge and skills to the production of our special cheese. There I am supported by 9 women and 3 men in the production, care and sale of the cheese. My mother Inge has been retired since 2018, but how it is when you have been there from the very beginning ... You can't really "give up" this dream job. She also supports us in sales by the hour. I am also very happy that Martina Weber supports the farm in a leading position. She coordinates external appointments, organizes the markets and, "on the side", with a lot of love and enthusiasm, does the much sought-after guided tours of the farm and runs the wonderful cheese school. In this way she keeps my back free so that I can fully dedicate myself to what I enjoy most: our cheese! Private customers often ask: "Can I order your cheese directly? - with crowdfarming we can market our cheese directly to end customers who know our history and share our passion for goat cheese. It's a great way to support small artisan and family businesses. And in the end: you know where it comes from!
Manuela Holtmann

"The Volcanic Eifel is my home - the pristine and beautiful landscape of the Volcanic Eifel and living with animals on a farm has always been an important part of my life - I call it: the weight of home. And with every year more and more on the volcanic farm this nature-loving life feels more right - we live and work a little idyllic and far away from the turbulent world events or the hectic pace of the cities. To live in the greatest possible harmony with nature and the goal of constantly perfecting my cheese craft in our manufactory fills my life and makes it exciting."

Vulkanhof
Vulkanhof
We cannot imagine a more beautiful environment than the impressive Volcanic Eifel with its unspoilt flora and fauna for our goat cheese dairy "Vulkanhof" in Gillenfeld. It is exactly this beautiful environment that inspired us to name our farm: The remnants from the time when the volcanoes were still active are still visible today in the form of the idyllic Eifel maars - volcanic craters full of clear drinking water. Our Vulkanhof has been in existence since 1961, and my mother, Inge Thommes-Burbach, took it over from her parents in 1985 as a pure cow's milk farm. In 1995 it was completely converted to goat farming with an attached cheese dairy. With this we have opted for an agriculture that is actually untypical for the Eifel - and with great success. Our family business has been awarded as one of the best cheese dairies in Germany ('Der Feinschmecker') and is appreciated all over the world for high-quality and fine goat cheese products. And this is no accident. Only Ziegenkäse vom Vulkanhof tastes like Ziegenkäse vom Vulkanhof. What sounds simple describes at the same time the essence of our products. Because only the unique combination of climate, soil and landscape of the Volcanic Eifel and our goats, our way of keeping them and our natural hay feeding make our cheese what it is: a high-quality, natural quality product. Each of our cheeses is made from the basic ingredients milk, rennet, culture and salt. To make our cheese, we use the chilled evening milk and the warm milk from our animals in the morning. We follow the iron rule: Only the best goat's milk makes the best goat's cheese. One kilogram of "Eifelmilde" from about seven to nine litres and one kilogram of "Eifelwürze" even from about eleven to 13 litres. Each of our cheeses is hand scooped and ripens - depending on the variety - with a natural rind, which is only created by the daily, careful care of the cheese loaves by hand. We carry out every single work step in the cheese dairy with the same care. This is the only way to create a very special, unadulterated slow-food product after souring, renneting, cutting, scooping, turning the loaves, salt bath and the final ripening storage. We make no compromises whatsoever with the quality of our products: Our goat cheese is and remains a pure natural product, completely free of flavour enhancers and stabilisers. Goat cheese from the Vulkanhof is genuine, original and unique - just like the Vulkaneifel. However, without the high level of craftsmanship of our master cheesemakers, even the best raw material, milk, would be of no use to us. Following traditional recipes, all the necessary steps are carried out by hand on our farm - with a high level of expertise. Added to this is our love of the complex process of cheese production, as well as four other important ingredients: Patience, manual labour, many years of experience and - love. Our promise of quality starts with step 1, the feed for the goats, the milk supplier. Because good goat cheese can never be made without good milk: Only the best, natural fodder hay from our own, untreated meadows. For example, the goats love herbs, including sorrel and thistles. You can find these spices and flavours in our cheese! The cycle closes when we spread goat dung and whey as fertiliser and close the cycle. Our meadows are not watered. The annual rainfall is about 600- 700 litres/m² in the annual average. The species-appropriate keeping contributes to the fact that the animals feel completely comfortable on the Vulkanhof. The main dwelling of our goats is a large stable, sprinkled with fresh straw and perfectly ventilated with healthy Eifel air. Here we supply our goats with everything they need to produce their very special milk. The unique fine taste of our goat cheese comes from the nutritious grasses and spicy herbs of the Eifel meadows around our farm. We cover our water requirements with the local water supply. The water comes partly from the directly adjacent Pulvermaar. With this we supply our goats and lambs, ourselves and the cheese dairy production. In order to be able to guarantee the high quality of our products at all times, we naturally breed our offspring of goats ourselves. For the health of the animals and to avoid inbreeding, we buy additional bucks. Every year kids are born. We sell the bucks and from the female offspring we keep the best animals for breeding on our farm. Important criteria for the selection are longevity, health, good udders and claws of the goats, as well as good milk production with the best composition of ingredients. In this way we can constantly improve the quality of the goat's milk without having to keep more goats and thus we can always fall back on the best raw materials (hay from our own meadows). Since 2011 we have installed a photovoltaic system on our barn roof. We use most of the generated electricity ourselves. In 2015 we installed a heat pump with a combined ice storage and air heat pump to use geothermal energy. Since then, the energy requirement has been reduced by 25 %, because we can now mutually exploit the processes of cooling milk and cheese and heating the milk. Some employees have been part of our 14-member team for 14 years, which my family supports. Performance-related remuneration and cooperation is a matter of course for us. The Eifel is a low mountain range in Rhineland-Palatinate and is considered a structurally weak area. Today, tourism is of great economic importance and has slowly strengthened the infrastructure of the Eifel. Our employees come from the immediate vicinity, so we can offer our region important jobs today. We are aware of the great responsibility towards animals, nature and ultimately people, and therefore our company philosophy is: We want to leave to future generations a balanced, intact economic, ecological and social structure with our farm. If, as a further effect, our customers - especially children and young people who take part in our popular guided tours and farm training courses - are sensitised to genuine, healthy regional products, to a careful use of resources, then all the better! We are proud of our farm. And grateful that we have been able to grow together in recent years - in the spirit of a sustainable philosophy.
Información técnica
Dirección
Vulkanhof, Gillenfeld, DE
Localización