AGRICULTURAL NEWS - The romanticised picture of the idyllic dairy farm, with contented cows resting on pastures dotted with clover in bloom, plays itself out on Dalewood farm near Stellenbosch in the Western Cape.
“I want to see my cows chewing the cud,” says Rob Visser, owner of Dalewood Fromage.
“That’s when I know they have a good pace of rumination and the microbes and pH levels in the rumen are [optimal].”
Happy, healthy cows with superior genetics, feeding predominantly off pasture, is the winning recipe that Visser has employed on the farm, and ‘winning’ is no exaggeration: he has garnered a host of awards for both his hard and soft cheeses.
Read the full article here on the Caxton Publication, Farmers Weekly
