On the field path near Waipu Han Port, the time shifted slowly with the gentle tide rhythm. Ask an old farmer who is riding a motorcycle, where is there a kind of planting plate to fix the grass? He pointed at the front and back and said, "You see, you have to wash it, how can you be in the world?" "Yes, how can you?" I hurriedly answered the old man's passionate replies. Sifang Pasture rented fallow farmland in Houlong and planted 60 guinea pigs to help landlords to gain more refined conversion bonuses than fallow. When it comes to Sifang Pasture, everyone is more than a thumbs up.
The Sifang Pasture is not far from Waipu, and twenty kilometres of grass are also grown near the pasture. The grass added together is enough to supply more than 400 dairy cows as their staple food. The epidemic and the war have caused a huge increase in imported feed. Other animal husbandry industries have complained that dairy cows from all over the world are leisurely chewing on the ground grass, and the amount and quality of milk output are completely unaffected.
Speaking of the details of the dairy cows, Cai Nan, an founder who is still full of energy in nearly 80 years old, became a historical teacher, and then became a business analyst. He can fully explain everything that has direct and in-depth relationships with dairy cows. Fresh milk is a product that does not require processing. After the raw milk is released, it will reduce temperature, kill bacteria, and package, and it will be delivered to customers in the shortest time. The health of dairy cows and the food they eat are the raw materials for the product. Therefore, he started researching the cattle's herbivorous food and continuously improved the cattle's living environment, so that the cattle could eat grass happily to produce fresh milk.
Chairman Cai said that cows especially like to eat tender grasses that have been fermented easily. They can pick their own grasses while they are tender, put them in a membrane bag for fermentation, and then paired with imported alfalfa. This combination of milk cows is especially fond of, and their satisfaction will be directly reflected in the amount of milk produced. Large production means that sales volume will also increase, but the winter when the most abundant milk production is the off-season in the fresh milk market.
The biggest challenge in the dairy cattle farm is how to digest milk in the off-season. To this end, Cai Nan, who is full of energy research, develops three classic cheeses, including buttermilk, whey bubbles, chocolate flavored milk, fresh milk roe, fresh milk toast, as well as mozzarella, gouda, and Carmenbeer.
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Q-quality mozzarella is the most commonly eaten cheese I eat. It is made from Italy. I don’t know if it is because of this, so it often appears with tomatoes, role and olive oil. The red and white green is exactly the color of the Italian flag. It is placed in a plate or on a puffy skin, shaking eyes and opening the stomach.
Mozzarella is probably the easiest to make and can be finished in your own kitchen. Its raw materials are simple, just raw milk or low-temperature bacteria-killed milk and white vinegar. The curd filters out whey, soaked in salt water and can be eaten on the same day. I once followed the chef to make it with lemon juice instead of white vinegar, but the cheese made between crushed tofu and thatched cheese is completely different from the chewy cheese in front of me.
Gordacheese is derived from the Netherlands, and the pure and light orange color comes from the husky vermicelli in the forage grass. The maturity period of Gaoda cheese is divided into seven sections. Chairman Cai puts the finished products that are mature for one year and three years in the plate. The color is dark and clear, and the different maturity levels can be judged. Although the older the cheese will produce bubble holes, and it will not look good when cut open, it will taste different when eaten in the mouth. Gaoda is a semi-hard cheese. It is scraped with a paring knife on noodles and salads for meals, or slices and pieces on hot bread. It is my most convenient afternoon tea snack.
Carmenbeer is a French soft cheese that can be eaten directly as snacks or heated to make a variety of dishes. The palm-sized round card bell is placed in the flat bottom and heated directly, which is both the main character of the soup base of the cheese hot pot and the material. This convenient and delicious dish is very suitable for winter. Cook your favorite vegetables, meat, boiled eggs, and even fruit cut into pieces, and apply cheese that has been heated into liquid. You can eat all the nutrients with cheese. Even though it is the hot summer and the Dragon Boat Festival, I can’t wait for winter to arrive soon.
