Adopt a cow of our flock "Gaec Cambon" in Saint Paul des Landes (Frankrike and receive your harvest in the form of cow cheese at home. The Farmer Jean-Paul 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 Saint Paul des Landes (Frankrike). The Salers cow is the emblematic cow breed of Cantal. It’s a rustic, ancient cow. She is very maternal: We can only milk her having her calf next to her, otherwise she won't give any milk. We are amongst the last farmers that are still keeping and milking the Salers cow, as its husbandry requires a lot of manpower. In fact, the calf has to stand right next to the mother during the milking because only the calf's presence will initiate the milk flow, and then we can attach the milking machine. The cow will decide how much milk she'll give us and keep the rest for her calf. This extraordinary cow feeds her cald and gives us milk to produce our cheese. The cow will be feeding her calf during 9 month, then her milk flow will dry up and she will rest for a new calf in the next year. A cow starts to give birth to calves and to lactate from 3 years on and can reach up to 15 years and more, as they are keeping them respecting their natural rhythm and with a healthy balanced diet (hay, concentrate, pasture). During most of the year the cows are outside and grazing on our roundabout 170 ha (from April to December). Our cows become up to 15 years, when she stops giving milk at an old age she will stay on the farm for fattening. The male calves are sold for exporting and the female are kept for replacement of our herd. We are very proud to keep alive the tradition of our Cantal. The cow has lyre shaped horns and mahogani-coloured coloured fur - mahogani translates in French to « acajou » and gives our cheese its name. We produce our cheese « L’Acajou » with a weight of 3.5 kg all along the year and leave it to mature on the farm. One cheese needs 30 litres of milk. All steps from milking all the way to the cheese ripening happens on our farm. The productive life of a cow is around 15 years. 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 cow dies, we will replace it with no additional cost and assuring the delivery of your harvest from others. Each cow is adopted by 30 CrowdFarmers who receive a box with 1.7 kg of cow cheese.
Each season we will send you a box with: 1/2 __"Acajou" cheese__ wrapped in paper (1.7kg) « L’acajou » is a pressed, uncooked cheese with a semi hard texture. Its full tastes reminds of milk and butter and will last long in the mouth. It’s possible to keep it in the fridge for preservation. Ambient temperature and being well aerated will however reveal its aromas much better!
När får du det?
You may select the delivery date of your box as suggested by the Farmer at check-out.