Adopt a cow of our flock "Bergbauernhof Familie Wittwer" in Gaschurn (Austria) and receive your harvest in the form of organic and Alpe cow cheese at home. Veronika 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 that we take care of following the Organic Farming regulations of the European Union since 2007. Brown Swiss cows are a typical breed of our Alps. They are a balanced mix of dairy and beef breeds, which means they are not being bred for just one purpose. Due to their physique and their low weight, they are well equipped for steep alpine meadows. In addition, we don’t remove our animals’ beautiful horns. We still practice three-tiered agriculture typical of the Montafon region. Unfortunately, this model is on the brink of extinction. In winter, the cows stay in the valley farm in our newly built spacious pen. Towards the end of May we move them to an intermediate altitude, the so-called Maisäß. From the beginning of July to mid-September they graze on the alpine meadows and then, just before the arrival of winter, they are again moved down to the Maisäß for a couple of weeks. During alpine season, the hay the cows are being fed with in winter is brought in from meadows close to the valley. On top of that, they also get some organic grain in winter. We developed the recipes for our organic cheese ourselves. You get the “Maderer” and the “Rüablikees”, as well as the “Saladiner” (which is produced directly on the Alpe from precious summer milk). Our cheeses get their special flavors from the great diversity of species in the alpine and mountain meadows. At the annual Montafon Sura-Kees award, our Alpe - the Garnera Valley, has already received awards for traditional cheese production many times. The productive lifespan of our cows is approximately eight to ten years, which is above the average age for dairy cows, who often only last for five to six years in more intense dairy farming. Some of our calves are reared for breeding, while others, as well as the beef of the older cows, are marketed regionally. 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 produces an average of 5000 liters of milk each season. With this amount we can produce around 500kg of organic and Alpe cow cheese. Each cow is adopted by CrowdFarmers who receive a box with 1.5kg of organic and Alpe cow cheese.
Each season we will send you a box with: 1 x __organic Maderer__ (500g, vacuum-packed) 1 x __organic Rüabli__ (500g, vacuum-packed) 1 x __Saladiner from the Alpe__ (500g, vacuum-packed) __Organic Maderer__ Spicy whole milk semi-hard cheese with alpine character, made from pasteurised milk. After at least 3 months of ripening and care for the natural rind (edible), the Maderer unfolds its full, nutty aroma. The Maderer enriches every cheese platter and can also be melted - e.g. for raclette or for gratinating. __Organic Rüabli__ Carrot juice gives the Rüablikees its beautiful color and mild flavor with slight acidity. Made from pasteurized milk, it is matured for at least 8 weeks. Rüablikees with natural rind are suitable for pure enjoyment as well as for refining various dishes such as potato gratin or onion cake. __Saladiner from the Alpe__ This brine cheese made from raw milk on the Alpe is characterized by a strong taste, versatility and a long shelf life. It is an alpine, stronger alternative to feta. The cheese is ideal for cooking - for salads, gratinating, grilling and pasta. In addition, you will receive a few easy-to-make recipes with your package. If you prefer mild cheese, we recommend that you always consume it warm, as it is quite spicy when cold. After opening the vacuum bag, the semi-hard cheeses (Maderer and Rüablikees) should be unpacked and stored in a cheese box (a few weeks max.). After opening, the Saladiner should either be placed in oil or in brine for a longer shelf life. That way it will last for several months. The cheese boxes contain at least 1.5 kilos of cheese. The organic Maderer, the organic Rüablikees and the Saladiner each account for around 500g. Since we cut the cheese by hand, the number of grams of the pieces can vary (e.g. 400 - 500 - 600 for the three types). The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
Quando lo ricevi?
Our cheeses are delivered once a year in winter. The two semi-hard cheeses, Maderer and Rüablikees are produced in the valley in winter, while Saladiner comes from our summer production on the Alpe.