Dairy Farming with an Ancient Approach, but a modern word -Terre Noire production

  1. Terre noire – “Black Earth” –  refers to the dark, nutrient-rich soil in specific regions that imparts a unique flavour to crops grown on it.
  2. This soil type is often associated with crops such as vine, coffee, cocoa, and tobacco, known for their distinctive flavour profiles due to the soil characteristics in which they are grown.
  3. Every pasture will present various vitamins, minerals, proteins, fats, acids, bacteria and enzymes.

    The more natural the pasture, the more diverse the essential ingredients, for example, the cheese maker has to work with. Consequently, the more complex the flavour and aroma compounds will be in the cheese.

  4. Signature products aim to create a distinct and desirable flavour profile that sets them apart from similar products, often associated with a specific region or farm known for producing exceptional quality foods. On the other hand, signature products are high-quality goods made from unique or premium ingredients often sourced from specific regions or farms.

  5. These products are often sought after for their unique flavours and the story behind their production, appealing to consumers who value premium and distinctive food experiences. For example, in the case of dairy products, farmers may feed their cows a typical diet or allow them to graze on certain grasses, which can impact the taste of the milk and cheese produced from their milk.

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Where can small-scale farmers make a difference.

  1. Quality over quantity: Mass amounts of milk don’t necessarily make a dairy product tastier or better. Smaller-scale production and more attention to detail often result in higher-quality products that consumers appreciate.
  2. Environmental impact: Small-scale dairy farming can also positively impact the environment by minimising transport and handling and reducing distances to consumers. Additionally, using lower-temperature pasteurisation and developing signature products can further reduce energy use and waste.
  3. Local support: Small-scale dairy farmers can often develop strong relationships with their local communities, leading to increased product support and greater community involvement.
  4. Product diversity: Small-scale dairy farmers can experiment with different products and flavour profiles, allowing them to develop unique and personalised offerings to set them apart in the market.
  5. With the support and expertise from Mejeriet and InventAgri, small-scale dairy farmers can access essential resources and knowledge that can help them succeed in their business endeavours.
  6.   The Artisan cheesemaker should beware of using commercial cheese-making practices as criteria for their recipes. You do so only at the cost of complexity of flavour and personality.
    This will lead to a devaluation of your products as commercial plants continue to “improve” the flavour profiles of cheese made from pasteurized milk. 

InventAgri is Mejeriets supplier of Small scale but sophisticated Dairy & Food Processing Units.