Adopt a cow of our flock "Ferme du Lieu Neuf" in Romorantin-Lanthenay (Frankrike and receive your harvest in the form of cow cheese at home. The Farmer Delphine 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 from our farm in Romorantin-Lanthenay (Frankrike). Our cows are of the Holstein Friesian breed, a dairy cattle breed of Dutch origin. Black with white spots, or white with black spots, the Prim’Holstein is the typical cow in children’s drawings! It was the first dairy cow in France and in the world, and one of the biggest breeds as of today. Some of our cows are crossed with Montbéliards bulls, which yields smaller, white-headed cows. A cow produces an average of 9,500 litres of milk per season. This quantity allows us to produce about 100 kilos of artisan cheese. The adoption of one cow will therefore be shared between 60 CrowdFarmers who will each receive one box of about 1,6 kilo of cow’s cheese made on the farm. Our cows are 6 years old in average and the oldest ones are in their 10th year of life. Most of them deliver their first calf at around 3 years old. 100% of the cows feed comes from the farm; alfalfa, clover, corn silage, hay, straw and green pasture in season. As a complement, we feed them homemade corn flour as well as nitrogen and mineral supplements in order to ensure a well balanced diet. We call it a semi-complete diet; every morning, a bowl of feed, corn flour and minerals is prepared and distributed to the cows. The nitrogen supplements are supplied individually by the milking robot and according to the lactation stage of each cow.
The box we send you contains: 2 x __Half-dried cheeses produced with fresh raw cow's milk (170g)__ As the Solognots prefer them, these are lactic curd cheeses, full of flavour and artisan. 2 x __Dried “Crottin” cheeses produced with fresh raw cow's milk (50g)__ You will be able to enjoy them warm with a salad or with nuts. It has a rustic taste. 2 x __Soft “Crottin” cheeses produced with fresh raw cow's milk (125g)__ This cheese is smooth and melty. 2 x __« Ma petite tomme » (450g)__ A soft cheese, and one of our personal creations. It has a creamy heart which recalls traditional camembert. It melts nicely on a quiche, pizza or pasta. The fabrication process for the lactic curd cheeses is as follows: Day 0: Curdling of raw whole milk at 20°C / Day 1: The cheese is placed in a straining mould / Day 2: Cheese is removed from mould and salted / Day 5: The cheese is transferred to the aging room / Day 7: The cheese is ready for consumption For “Ma petite tomme”, the process is a little different: Day 0: pasteurization, adding of the fermenting agent, curdling, cutting, stirring and moulding / Day 1: Cheese is removed from the mould and salted / Day 5: The cheese is transferred the ripening chamber / Day 30: The cheese is ready for consumption It is recommended to preserve them at the bottom of the fridge, well wrapped individually in parchment paper for example, so that they can breathe. To be consumed preferably within the following 3 months after receiving them. After that, the quality and flavour of the cheeses are no longer guaranteed.
När får du det?
You may select the delivery date of your box as suggested by the Farmer at check-out.