THE AGRICULTURE OF THE FUTURE...

Biodynamic Farm

WE HAVE CULTIVATED OUR LAND BIO-DYNAMICALLY FOR OVER 30 YEARS. EVERY DAY IS PUNCTUATED BY THE WORK IN THE BARN, THE FIELDS OR IN THE DAIRY. AND OF COURSE OUR COWS STILL HAVE THEIR HORNS!

We began in the autumn of 1979. The use of fertilizers, pesticides or food supplements is excluded. Instead, bio-dynamic preparations made at the farm are regularly used to enhance soil life and strengthen the plants. The farm comprises an agricultural area of 35ha, in two places – Montezillon at 750m above sea l evel and La Tourne at 1200m. Forage is produced on both the intensive green meadows and meagre mountain pastures. The main rotation crops are wheat, rye, potatoes, corn, clover and alfalfa.

Free stabling is at the heart of the farm. The dairy herd comprises 24 Monbéliard cattle, freely accompanied by their bull. There are also heifers and calves, as well as pigs. All our animals have year-round access to the open air and welcome visitors on their trips to the farm.

Our milk is processed directly on the farm by cheese craftsmen. Seven kinds of cheese are produced. Using milk that goes straight from the milking parlour to the processing tank, our cheeses are freshly transformed into specialty cheese. Our cheeses embody the Demeter quality of our fields, barn and dairy. They are available in many health food stores throughout Switzerland. And in our known shop and restaurant at Montezillon, of course. In addition to cheese, we produce yogurt, cottage cheese, cream and whole milk in bottles. All are sold in our store.

The strain of wheat used in our bread, Aszita, was specially developed by Peter Kunz on our own land. It is specifically adapted to modern farming and results in high quality bread flour. After each harvest, the wheat is stored on the farm, ground into flour and baked into bread daily in the restaurant kitchen according to our own recipe.

The meat from the farm is the basis of the restaurant’s menu. The farm meets most of its beef, veal and pork requirements. The animals are taken to a regional slaughter house only 30min drive away, so that after only a few days they return as meat, ready to be served.

The farm and its products are certified by Demeter, Bio-Suisse and Freiland-KAG.