Adopt a cow from the flock of "Biocaseificio Tomasoni" in Gottolengo (Italien) and receive your organic cured cheese from the Po Valley 38 months at home. Massimo 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 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: 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 cow from our farm in Gottolengo (Italien). The livestock farming and the produce are both certified as organic by the European Union since 2000. You will adopt a Bruna Alpina dairy cow, originally from Switzerland and derived from the Braunvieh cattle breed. This breed was introduced to Italy in 1850 in the Alps and spread to the Po Valley. You will also adopt the Friesian Black or Red Friesian breed which live in the Lombardy Po Valley but originate from Friesland, a region between the Netherlands and Germany. These 3 breeds have an average life span of 15 years. The adult Friesian cow is 130-150cm in height. It weighs on average between 600 and 650kg. It has a small head and its fur is black with white spots. Its "cousin" is the Friesian red spotted breed, which differs from the black spotted breed by its shorter limbs and a more massive physical structure. The Alpine Brown Swiss is a very hardy breed with a good milk production. It has a height of 130-150cm but is less muscular than the Holstein. Its fur colour is brown with more or less dark shades. Our breeding respects the guidelines of organic animal production, in fact we have 2 cows for each hectare, in our stables the cows have free access to pasture. We let our cows graze freely at dawn and shortly before dusk in open, bright spaces. Just like us humans, these are social animals that prefer to graze in groups in open spaces when the climate allows it. We feed our cows with protein peas, grass and organic fodder from our own land, which means our cows produce less milk, but we respect the environment and increase the welfare of our cows, thereby increasing the life span of each individual cow. All of these cows produce an average of 15 to 18 l of milk for the production of one kilogram of organic cured cheese from the Po Valley with microbial rennet, but above all a farming style linked to ancient traditions. We do not use hormones or antibiotics and the cows are fed without the addition of corn silage, which is the main cause of mortality and ill health in cattle. This prevents abnormal fermentation of the milk produced, especially in the very hot months. These fermentations, as well as worsening the taste of the cheeses, could cause swelling in the cheeses produced, with consequent damage to the quality of the product. We are well aware that our cows are not machines but living beings, so we are also very careful during the milking phase. We try to milk twice a day trying to minimise the time each cow spends in the milking parlour. Our milk and dairy products are certified by the ICEA (Institute for Ethical and Environmental Certification). Your adoption is 12 years old and its productive life is 15 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 being able to produce for any reason, we will replace it with an other, and we guarantee your delivery from the produce of others for that season. Your adoption produces an average of 3000l of cow's milk each season. With this amount we can produce around 200kg of organic cured cheese from the Po Valley 38 months. 100 CrowdFarmers will share the adoption, and each one will receive a box containing 2kg of organic cured cheese from the Po Valley 38 months.
Each season we will send you a box with: 2 x __Organic cured cheese from the Po Valley with microbial rennet, matured 38 months__ (1kg each, vacuum packed) The Organic cured cheese from the Po Valley has a delicate flavour reminiscent of broth or boiled vegetables. It has a soft, buttery texture and is excellent grated over pasta, for the preparation of béchamel sauce or at the end of a meal accompanied by jams or honey. It can also be enjoyed with fruit, especially pears. We recommend boiling the rind in the broth of hot soups or grilling it. The origin of the original recipe can be traced back to 1135 by the Benedictine monks of the Abbey of Chiaravalle (Lombardia), who discovered the production process as an ingenious way of conserving surplus milk over time. What we offer is a hard cheese prepared with raw milk. It is matured in our dairy for at least 38 months using a microbial rennet produced from a substrate of vegetable origin and therefore highly recommended for vegetarians. The cheese is vacuum-packed and can be stored in the refrigerator, possibly covered with paper. Packed this way the Organic cured cheese from the Po Valley keeps perfectly for many months. After opening the package, wrap the cheese in paper. The cheese retains its organoleptic characteristics for around 15 to 30 days.
När får du det?
We will only be able to ship it from March, in order to take advantage of the colder temperatures during the shipping process and to maintain the best quality.