A Demeter farm in the heart of the Jura

What’s that mooing?

Without livestock nothing runs: our eleven dairy cows give us the creamy milk for cheese, quark, yoghurt and all kinds of experiments. Our round, horned brown cows spend the summer day and night out on the pasture, where they choose their feed themselves. In winter they get daily outdoor time and eat hay. Because they receive no concentrated feed, their milk yield is a little more modest than that of their high-performance colleagues, but their milk is all the richer in healthy fatty acids.

And something’s squealing there.

Our eight pigs make good use of the whey that comes from the farm’s cheese production as a by-product. In return they give us roasts, juicy ham, chops and other cuts of meat. They have year-round access to an unpaved yard, where they can root around as they please beneath the roots of an old maple tree.

And the carrots grow.

Everything we fancy grows in the vegetable garden. In summer there is fresh lettuce and bush beans; in winter, things to store: carrots, beetroot, parsnips, potatoes, onions, cabbage and sauerkraut.