Adopt a goat from the flock of "Hof Rösebach" in Treffurt OT Ifta (Duitsland) and receive your Bioland harde geitenkaas at home. Mira 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 geit 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 Treffurt OT Ifta (Duitsland). The livestock farming and the produce are both certified as organic by the European Union as of 2002, and as Bioland as of 2015. The Thuringian Forest Goat is a native livestock breed that is threatened with extinction. It is recognized by its white face markings and otherwise chocolate brown coloured or black coat. It‘s a medium sized, sturdy goat that is robust and hardy compared to other goats. Its origins are in the German state of Thuringia, which is where we keep our herd of 350 goats as well. Our goats stay outside in the summer months and in good weather and can eat the fresh grass and fragrant herbs, flowers, leaves and bark directly from our diverse pastures around the farm. In the winter months the animals stay in the barn, where they have a lot of space to move around even more than the Bioland-guidelines tell us to. We feed them with hay and lucerne silage made 100% from our meadows and fields. Additionally we give them organic concentrated feed. Preferably from Bioland-Farmers. Our young herd is 5 years old on average. However, the oldest animal right now is 10 years old . In order to keep the offspring and also the effort for my goats as low as possible, our goats only have kids about every third year. Only the goats that " go dry" on their own, we put together with the goat so that they get pregnant again. We keep a part of our kids for breeding, another part we sell as young kids to other keepers who raise them themselves. And finally, another part is slaughtered as dairy kid and the meat is marketed regionally (e.g. Easter goat kid). The remaining animals are sold as slaughter animals. 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 geit dies, we will replace it with no additional cost and assuring the delivery of your harvest from other goats. Goats that leave our farm are either killed or slaughtered due to illness/age. Your adoption produces an average of 720l of goat milk each season. With this amount we can produce around 70kg of Bioland harde geitenkaas. 20 CrowdFarmers will share the adoption, and each one will receive a box containing 2.3kg of Bioland harde geitenkaas.
Each season we will send you a box with: 1 x __Creuzburg mild__, whole cheese wheel (800 g, in wax paper) 1 x __Creuzburg Rosemary__, whole cheese wheel (800 g, in wax paper) 1 x __Creuzburg Fenugreek__, piece (400 g, in wax paper) 1 x __Zickorino__, piece (300 g, in wax paper) Our __Creuzburg mild__ is a young hard goat‘s cheese, that is matured for at least 4 weeks. It is mild in taste and creamy in texture. The __Creuzburg Rosemary__ is a hard goat‘s cheese that is refined with rosemary. It is matured for at least 6 weeks. Its taste is between mild and mildy spicy with a wonderful rosemary flavour. Our __Creuzburg Fenugreek__ is a hard goat‘s cheese with fenugreek seeds. It is matured for at least 4 weeks. It is mild in taste and creamy in texture. The fenugreek seeds add a nutty flavour to the cheese. Our __Zickorino__ is a fine full-flavoured hard goat‘s cheese, that is matured for at least 3 months. The long ripening results in an aromatic cheese. The red smear can cause a light brown colour and induces an earthy flavour. All our artisan cheeses are traditionally made and cared for. They are particularly mild in taste and get the time they need to mature. The cheese rinds are edible and have a bright orange red colour caused by the red smear that can become a light brown colour with age. It will give our cheese its typical flavour. All cheeses are made from pasteurised milk. For my cheese, I have always used natural calf rennet, for me the most natural alternative - so I avoid synthetic ingredients. The cheeses should always be eaten at room temperature so that the flavours can fully develop. Cheeses that have not been cut can be stored in wax paper in the fridge for up to 8 weeks. Cut cheeses are best consumed within 2 weeks. The mild goat flavour of our cheeses can be incorporated well in daily snacks. We eat it a lot on bread and often with jam, we grate it on pasta or bakes. The ingredient list as well as allergen information can be downloaded from "Additional Analysis".
Wanneer ontvang je het?
Our goats give milk from spring after lambing, so we make cheese almost all year round. We send the hard goat cheese to the CrowdFarmers once in spring and once in autumn.