Adopt a goat from the "Vulkanhof" flock in Gillenfeld (Germania) and receive your BBQ- & frying goat's cheese whole or in slices at home. Manuela 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 goat 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 goat from our farm in Gillenfeld (Germania). Our goats feed on the wonderful Eifel meadows and their nutritious and fragrant herbs. They live in a large, well-ventilated goat house, always with fresh straw, and can go outdoors. Our goats, the "Weiße Deutsche Edelziege - the white German" and the "Bunte Deutsche Edelziege - the colourful German" are extremely productive, hardy and live for a long time. They provide milk with a particularly high protein and fat content for the production of our goat cheese specialities. In the Eifel region of Germany, they have been used for at least 80 years in agricultural livestock farming. The "Weiße Deutsche Edelziege" can produce up to 700 litres of milk per year. Our flock has an average age of 4-5 years old and the maximum lifespan of a goat 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. Our family business has been in existence since 1961 and is today run with great passion by the third generation. We have been keeping goats since 1995 and our traditional, artisanal farmhouse cheese dairy is directly on the farm. We have been awarded by the magazine "Feinschmecker" as one of the best cheese dairies in Germany and have received several public and quality awards for our cheeses in recent years in the evaluation of our products by the Association for Artisanal Milk Processing. Perhaps we owe this to the basis of our goats' feed: hay from our own meadows. The volcanic rocks and sandy soils not only give our farm its name, but also form an optimal agricultural base. The manure produced by the goats is, after appropriate treatment, again spread as fertilizer on our meadows. All of our cheeses are made from the basic ingredients that are milk, rennet, culture and salt. To make our cheese, we use the cooled evening milk and the warm morning milk of our animals. We follow this strict rule: only the best goat's milk makes the best goat's cheese. One kilogram of "Eifelmilde" is made from about 7 to 9 litres of milk. Each of our cheeses is hand-scooped and matured - depending on the variety - with a natural rind, which is only created by the daily, meticulous care of the cheese wheels by hand. We carry out every single step in the cheese dairy with the same level of care. Taking such care at each stage of the production is the only way to create a very special, genuine slow food product after souring, renneting, cutting, scooping, turning the wheels, salting and the final maturing process. We do not compromise on the quality of our products: Our goat cheese is a purely natural product, completely free of flavour enhancers and stabilisers. Goat cheese from the Vulkanhof is authentic, original and unique - just like the Vulkaneifel. Without the high level of craftsmanship of our master cheesemakers however, the best milk would be of no use to us, since according to traditional recipes, all the necessary steps are carried out by hand on our farm, with a high level of expertise. Added to this production is a love of the complex process of cheese making, as well as four other important ingredients: patience, manual labour, many years of experience and love. Every year in spring, little kids are born on our farm. We raise our offspring, the next generation of dairy goats, on the farm ourselves. To ensure that all the kids are supplied with the vital immunoglobulins contained in the nutrient-rich colostrum in the first few days, they are bottle-fed. The colostrum and also living together in a group with other kids ensures a strong immune system and early socialisation. They quickly learn to provide themselves with milk, hay and water, in a group of their own age. They also develop a close bond with me, which has a positive effect on their later life together. As we cannot keep all the kids for breeding, some of them have to leave the farm. They are raised on other farms or slaughtered. We sell goat meat ourselves at Easter in our farm shop. Our animals are usually between 6 and 8 years old. When they have to leave the farm for good, their meat is processed into sausages and salami by our butcher. These products are sold on the farm in our shop. Your adoption produces an average of 500l of goat's milk each season. With this amount we can produce up to 45kg of BBQ- & frying goat's cheese whole or in slices. 64 CrowdFarmers will share the adoption, and each one will receive a box containing 1kg of BBQ- & frying goat's cheese whole or in slices.
We will send you the box that you choose when placing the adoption. Small box (0,8kg): 8 x __Eifelmilde soft goat cheese__ suitable for frying or grilling (slices, each approx. 100g, vacuum-packed) Big box (1kg): 1 x __Eifelmilde soft goat cheese__ suitable for frying or grilling (whole loaf, approx. 1000g, vacuum-packed) Our soft cheese is the enjoyable alternative and welcome change for every cheese lover. It can be eaten cold (pure, or in a "herb pot" with oil to taste) or heated, as a main course, side dish or snack. You can eat it as it comes or marinate it in herbs like chives, pepper, cress, lavender or wild flowers before preparation. If you want to fry it, this is easy and quick. Cut the cheese into slices or cubes. You can then marinate it in herbs to taste (garlic with Mediterranean herbs and Chinese berries, or lemon balm pesto, wild herbs...). Then put the Eifelmilde cheese into the slightly heated pan or grill and heat it from both sides for about 3-4 minutes each, taking care that the herbs do not burn. Serve & enjoy! Once cut, it should be stored in the refrigerator well protected from drying out and consumed within a few weeks. If you want to keep the cheese longer after opening the packaging, put it in oil and store it in the refrigerator or cool cellar (4 months). Then you can remove it in portions. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
Quando lo ricevi?
We produce our cheese all year long, depending on the amount of milk our goats produce, sometimes more or less.