A day at the dairy farm Gläserne Molkerei Münchehofe

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As I child, I visited a lot of factories – including chocolate and icecream factories -, dairy farms and even vineyards – without tasting, of course, and as a curious person, I enjoy understanding what I wear, eat or drink. I found always interesting the small details of the preparations and now, as a grown-up adult, I love to see with my own eyes the mysteries revealed. As a frequent visitor of the Bioladen – bio/ecological shops – in Germany, I noticed various advertisements for tours of Gläserne Molkerei Münchehofe, and after a while, I decided that I should pay a visit myself to this dairy farm, not that far away from Berlin, in the green Spreewald area of Brandenburg.

Dreaming is one thing, making it real might take a bit longer. Used so much with the precision and failure-free transportation connections in Germany, I disregarded a highly important aspect, well known by the local, but not too much disclosed to the wide public: from Königs Wusterhausen, S-Bahn station, there is a bus that connects Münchehofe, maybe once or twice the day. From Halbe, where I stop following the recommendation of some Deutsche Bahn employee, there are around 12 kilometres that without any proper wheel-propelled transportation, must be made by foot. With a lot of optimism and a good weather as trustworthy company, I started my walking journey.

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At 9 o’clock in the morning, everything looked fresh, with some last traces of the fading summer stubborn enough to still kept being around. Fresh air, flowers and colourful mushrooms diminished my lack of mental preparation for such a sudden early long walk.

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Accompanied by the silence of the woods, I made it relatively fast till the Märkisch Buchholz, near the Dahm river. With not too many people on the streets, except the one who brought me the bad news that there is no bus connection till the dairy farm and eventually I should keep walking and walking, I suddenly started to worry. With my appointment at the farm for a guided tour starting in less than 30 minutes, I was not able to be in time, unless will find some unconventional transportation way: hitch-hiking that I haven’t done since my final high-school years, when I went through Bulgaria for one week with only 100 USD in my pocket.

I think more than twice, pondering all my blogging priorities, especially the need to keep my word and be in due time at the appointed schedule. I set myself on a place near the main road, from where I can eventually grasp instantly the reliability of the driver. After a couple of minutes, a nice local old man stops, and in less than 10 minutes I’m there. Was simple, although my heart went as small as a sparrow.

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As I arrived a bit earlier – a deep sigh of relief after so many worries within less than 2 hours – I am using my time for getting to know the neighbourhood. Quiet, populated mostly by cars coming a going, the traditional Brandenburg country life.

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When it is about time to go, I go through the green alleys, bordered by happy relaxed wooden cows – it is a bio dairy farm, after all – and I’m ready to join the other members of the guided tour. The visit can be done only as part of such a tour, and dedicated tours for children of various age categories are also available by request.

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The dairy farm is hosted in a very modern looking building, that replaced the former communist Germany construction. A similar farm was created in Dechow, in the Mecklenburg Pommern.

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In the lobby, old wooden instruments, from the old times are only used as didactic material. Everything is mechanized now. The downside of a visit in a normal day of work can be that some of the machines must be under revision at certain times of the day, so during the tour, we did not see too much from the real processes that lead to the creation of the delicious dairy products – cheese and milk, especially.

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However, we are lucky enough to have a good guide – in German – that explains in the smallest detail everything related to the quality of the milk used – bought from producers, after a careful verification of accomplishing the standards requested by the bio production. Mostly, the animals should live free and not be treated with antibiotics. There are three main types of milk produced here: the pasteurized one (the green package) – which has a sour-cream like taste but the normal milk consistence, the usual milk – from the light blue packages – and the one meant to last longer – from the dark blue packages. After the presentation, I can test all of them, but it’s a bit difficult to make one and final choice, as all of them taste fresh and ask you for one more glass, and one more glass. And this comes from someone not so keen to drink too many glasses of milk per day. Wish my mother is still around to read this!

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The most spectacular view is in the front of the windows leading to the cheese production section. Almost 6,000 liter of milk are used, in order to produce around 600 kg. of cheese. The big bathtube-like made of copper, produced by a Swiss company offers the guarantee against microorganisms and also keep the composition warm as long as needed before the final production.

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Besides the impressive number of cheese produced daily, there is also a significant production of curd, with different fat concentrations. Our guide explains in detail about the salts used, and their qualities in creating various tastes. Except for the production of butter, which needs more human involvement, everything is mostly done automatically by the machines. The 1o0,000 liter of milk produced daily, for instance, is packed by the robots. The local laboratory keeps an eye on the daily quality of the mixtures, which the level of humidity is checked twice the day, in order to be sure that no additional micro-organisms are produced.

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At the end of the tour, after resisting heroically and some even taking notes in an ambiance calling for lunch, brunch and dinner, we are invited to spend some extra time testing and tasting the various types of cheese we’ve been explained about. Except the classical bio stores, the milk from this dairy farm can be found also at the classical German supermarkets. A stamp on the right side of the upper side of the package indicated when and where the milk was produced. With the cheese as a common topic of conversation, I am improving my language skills talking with the tour companions about the different qualities of different pieces of cheese and milk. Everything is delicious.

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Outside, some lazy cows are enjoying their day out. During the production process, mostly milk from Germany – Mecklenburg Pommers and the Southern part – is used. Also, certified milk from Denmark, Poland or the Czech Republic can be employed for covering an over-increasing need. Outside the farm, I walk a bit across the small garden, with some veggies and colourful flowers.

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Outside, on the streets, the same quietness and emptiness, except a postlady, with a minivan, who is running from a house to another to deliver the mail. Now, that my journalistic mission was accomplished, it is about time to think how to make my way back to Berlin.

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This time, I’m luckier, as I am around for one of the 1-2 regular bus rides. A classical car, maybe from the old times of the DDR. My adventures on the road put aside, I had a very useful experience, learning about cheese and milk. Now, that I’ve seen with my own eyes and heard with my own ears how everything is produced, I might be tempted to increase the consumption of milk in the house. The knowledge I got through my travels can lead me in the most unexpected places…

Disclaimer: I was offered a free tour of the Gläserne Molkerei Münchehofe, but the opinions are, as usual, my own.

For more pictures and impressions from the dairy farm, check the dedicated Pinterest board

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