The pasture, the cow, the milk and the cheeses
Own cows is own milk, and therefore own control over quality. To make our farmhouse cheeses, we want the tastiest and richest milk. We can only obtain this by milking our cows ourselves. We know exactly what the cow eats, know her milking cycle and thus also have the quality of the milk in our own hands. The cows enjoy the outdoors, with protection from rain and wind. They are mainly fed roughage from our own farms (grass, hay, maize). Thus, the short-chain is also respected. The "Little Cheese Farm" cows are given sufficient space and their lactation cycle is always respected. Our cows are fantastically cared for, including massage!
A well-groomed and happy cow also gives quality milk (rich in fats and proteins). Because we know both the soil and the cow and her diet, we can assess the quality of the milk exactly. This is extremely important, because the delicious fresh whole milk remains the most important basic product for our farm cheese (more than 99%). The other ingredients are starter cultures (lactic acid bacteria) to convert lactose or milk sugar into lactic acid and rennet (enzyme from a calf's abomasum) to thicken the milk. The fresh whole cow's milk goes from the cow to the pasteuriser, where it is heated to 72°C for a few seconds. The milk then runs straight into the cheese vat... it couldn't be fresher.