Organic and Alpe cow cheese from Bergbauernhof Familie Wittwer

1,50 kg/scatola

Organic and Alpe cow cheese from Bergbauernhof Familie Wittwer

1,50 kg/scatola

Acquista direttamente dal produttore. Nessun Intermediario.
Raccolto limitato e stagionale.
Il Farmer non effettua spedizioni (per il momento) nel Paese selezionato:  Stati Uniti
Specifiche
Contenuto della scatola: 1 scatola contiene 1.5kg di organic and Alpe cow cheese
Razza: Braunvieh
1 x Organic Maderer (500g, vacuum-packed): Spicy, nutty whole milk semi-hard cheese with alpine character, made from raw milk, 3 months ripening, natural rind, can also be melted in a gratin or raclette
1 x Organic Rüabli (500g, vacuum-packed): from pasteurized milk, matured for at least 8 weeks, natural rind, for pure enjoyment or refining dishes such as potato gratin or onion cake
1 x Saladiner from the Alpe (500g, vacuum-packed): brine cheese from raw milk in the Alps, the alpine alternative to Feta, characterized by a strong taste, versatility and a long shelf life, ideal for cooking - for salads, gratinating, grilling and pasta (we will send some recipes)
Organic farming certified by the European Organic Farming label since 2007 and alpine dairy transhumance
After opening the vacuum bag, the semi-hard cheeses (the Maderer and Rüablikees) should be unpacked and stored in a cheese box (a few weeks)
Once opened, the Saladiner should be placed in oil or brine for a longer shelf life, and thus will keep for several months
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Contadino esperto
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Zona disabitata
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Senza BPA
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Agricoltore 360
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Biologico
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Energia rinnovabile
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Azienda familiare
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Accetta visite
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Analisi aggiuntive
Veronika Kartnig
My name is Veronika Kartnig. My three brothers and I grew up on our mountain farm in Gaschurn in the Montafon. Like most family run businesses in the region, our farm was run as a secondary occupation. This is why it was necessary for the whole family to help and learn to work with the animals. After finishing my formal training as a graphic designer, I started my own business which gave me the opportunity to continue lending a helping hand on my parents’ farm. Ever since 2011 I have been running the Melkalpe Garnera with my own small family - my husband and our two daughters - over the summer months. As a child I already helped out on the Alpe and it fills me with joy and pride to be able to do this work high up in the mountains. In order to expand our knowledge, my husband and I completed cheese-making courses. We look after approximately 30 dairy cows on the Garnera community farm. Some of them are from my parents’ farm, but some also belong to other farmers from my village. Together with our small team and a few volunteers, we tend to and milk the cows and produce dairy products on site, including the Saladiner, which you will receive in case you decide to become a part of our project. Tasks on the alp are apportioned every day. At five in the morning the cows are milked, then they are being taken to the pasture and are looked after there. In the meantime, the milk in the dairy is being processed. The stable is also cleared out in the morning. At lunchtime, we usually cater for hikers and other guests in the cabin. Products can also be bought on site. In the afternoon the cows are brought back from the pasture to be milked a second time. Afterwards, they are allowed to graze again until dark, then they are led back to the barn overnight. Down in my parents’ farm, which is being run by my parents, my brother Christian and his girlfriend Marion with the support of my brother Bernhard, hard and semi-hard cheeses are made in organic quality over the winter. During this time, I am primarily involved in marketing. It is important to me that the high-quality products, which are produced under the best possible conditions for animals and the environment, can be passed on to appreciative consumers.
Bergbauernhof Familie Wittwer
My family has run the mountain farm in Gaschurn/Montafon, Austria, for three generations now. On our farm we live and work with 30 Brown Swiss animals, and about as many sheep and a few chickens. In summer the animals are on the alp - as has been the tradition for centuries. There I, Veronika, take care of the 30 milking cows of the Garnera communal alp. 14 of the cows on the alp come from our farm. I am supported by my husband, my two daughters and our team. The region is considered to be one of the most beautiful ones in the Alps and is a popular destination for tourists all year round. Originally the Montafon was very agriculturally oriented. However, with tourism as a new way of earning a living, agriculture has declined sharply in the last 50 years. Today only a few farming families are active in Gaschurn. According to an old tradition, our family still practices three-tiered agriculture. Our animals are kept in stables in the valley in winter (at about 1000 m above sea level), on the Maisäß in spring and autumn (1400m above sea level) and on the alp in summer (1700 – 2300 m above sea level). This way of farming is necessary in order to make the best use of the food available in the Alps. Our animals’ health is of the upmost importance to us. We look after them with great dedication and ensure that they are fed well with a well-balanced nutrition. This is why our animals are strong and robust and cope well with the more severe alpine conditions they are exposed to, such as steep slopes, stony ground, lots of exercise, rapidly changing weather. Through the use and grazing of the alpine pastures the typical landscape is preserved and biodiversity is supported. Without the animals grazing on the alp in summer and the work of the farmers who take great care of the pastures every spring, the alpine pastures would be covered in scrubs and bushes and the landscape would disappear. The land use at our alp with grazing lifestock is perfectly adapted to the circumstances. The soils are not over-fertilized, which means that sustainable, extensive cultivation and farming is possible. Due to our tradition of three-tiered agriculture, our stable in the valley remains empty in summer, as all animals are on the alp. During this time, from July to September, me and my husband and children spend the summer on the alp. Since it is a communal alp, we do not only look after our own livestock there, but also after six other farmers’ cows. All in all, milk from 30 cows is processed in our small alpine dairy on an altitude of about 1,600. We also produce the “Saladiner” there. It is named after a mountain meadow in the Garnera Valley. When the grass has been grazed on the alps in autumn and around the arrival of the year’s first snowfall, the alp is closed. After spending a few weeks at the “intermediate staging post” on the Maisäß, the animals are being led back to the valley where they will stay until the following spring. In the meantime cheese, butter, yoghurt etc. will be made from the milk of our 14 cows in our farm’s organic dairy. This means, that the "Maderer" and the "Rüablikees" are made exclusively from our own cows’ milk. Our family farm has been organic since 2007. We have always practiced extensive and natural farming, so it was a small step to an organic certification. In 2017 we built a new free-range barn with a dairy and equipped it with a photovoltaic system. This way, valuable milk-based products can be made under the best conditions for the animals using up-to-date modern milk processing equipment. The meadows in the valley are cut to feed the animals in winter. In addition, the animals receive small amounts of organic grain feed in winter, which we have to buy. The Montafon has an abundance of water, which is why there is always enough water on the Alp and in the valley. Some of it even comes from our own springs. Running a mountain farm takes a lot of time and effort – oftentimes, machines cannot be used properly and a lot of manual labor is required to successfully complete the many chores. On top of that, the products used to be under-appreciated for many years and mountain farmers were branded as nothing but landscape conservationists. Which is why we see the CrowdFarming project as an opportunity to further expand the direct marketing of our natural products.
Informazioni tecniche
Indirizzo
Bergbauernhof Familie Wittwer, Gaschurn, AT
Altitudine
1000m - 1400m - 2300m
La Squadra
4 women, 5 men
Dimensione
20ha
Dimensione della mandria
30
Tecniche di coltivazione
Alpine transhumance
Domande frequenti
Che impatto genera il mio acquisto?
Come viaggia il mio ordine?
Che garanzia di acquisto ho?
Quali vantaggi ottengo acquistando direttamente dall'agricoltore?
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