Anyone know of any good organic shops or farms in the Basel area,Elsaess or Lorrach way please?

I`m searching for a raw milk (straight from the cow,up-pasteurised) supplier.

Then the eggs,vegatables.

SWH.

Organic ships? Now there's an idea to play with!

It seems that raw milk can not sold here. You must really find a farmer who is willing to sell it to you.

There was a cheese maker near my old apartment & even he wouldn't sell it. He said go knock on the door of a farmer... I have never done this yet though!

You could try Höheners biologische Lebensmittel at Schützenmattstrasse 30, as it is one of the larger Organic supermarkts in the area. There are a handful of smaller ones (shops) about as well (Reformhaus - Many of these)

The Heber Supermarkt over the border in Lorrach has a large organic section. (Our local coop has as well, but you have to look around as the lines are not all in one place)

Farms - try the Morning markets in Marktplz.

Pat

http://www.linden-hof.ch/html/hof-laden.html (Frischmilk in the pic, eggs in the fridge) in Pfeffingen (tram 11 to Aesch, bus 65 to Pfeffingen, get off at Pfeffingen Post, Etterweg 8 is a short walk from there)

There's a dairy at "Reinach Sud" Tramstop (line #11) which advertises "fresh milk straight from the farm" (eggs too).

I don't know if it's raw milk or not.

cheers,
(Mr)Wibble

I've found plenty of "fresh milk" but not raw milk. If anyone finds raw milk do let me know! I'd like to make cheese.

Hi MiniMia,

Your best bet is then to talk to a dairy farmer explaining you want it to make cheese. I'm pretty sure they'll put some raw milk aside for you/ask you to show up when it's milking time.

Have you already got a source for chymosin (the stuff used to split the milk into whey and casein, called 'la présure' in French, 'das Lab' in German)?
I found some Labtabletten on Ebay (from Germany) or présure powder in France.

If you like walking, go to Mathis Brändelistal-Hof. Here's their website: www.mathis-hof.ch. They don't sell veg (except gourds in the summer) but the eggs and home-made Schnapps more than make up for that!

Yes. I know.... I'm very shy & can't get myself to do it! & I have a farmer next door!!!!

I have everything (including the kitchen sink), but not the milk!
I got it when I was in Portugal. It's a liquid. But I know you can get it at the pharmacy in Lugano.

My BIL also makes cheese, but his is different than the one I make. I wonder if it's the type of table/liquid? It could be the milk as I've never made the cheese here in Switzerland yet.

Thanks for the replies folks.
I discovered the ones mentioned yesterday evening and will be paying them and a one or two more some visits in the coming days.

I`ll report back how i get on.

An organic "ship" selling stuff up and down the Rhine might be an idea......

Sir William Hill.

Paging EF's Sir Galahad! Fair maiden in distress! Paging EF's Sir Galahad! Fair maiden in distress!

Here's the good news: you can make cheese from Frischmilch, just have to add in a "Säuerungskultur" along with the présure, basically an "active" bio-yoghurt. I've seen that once on german TV (Hobbythek, a DYI show by Jean Pütz), that's why all german Lab has "Hobbythek" marked on them.
Transcript of broadcast here that was turned into a book.
"
Die Käseherstellung in der eigenen Küche
Der Anfang der Käseherstellung ist mit der Quarkherstellung identisch. Auch hier wird die Milch zunächst einmal mit einer Säuerungskultur-Kultur und mit Lab versetzt. Natürlich eignet sich als Säuerungskultur auch wieder hervorragend unsere gesunde ProBiDa-Kultur. Geben Sie also in die Quarkmaschine oder den heruntergedrosselten Joghurtautomaten:

• 1 Msp.ProBiDa
• 1/2 Labtablette (in etwas Wasser vorher lösen)
• 1 Liter 3,5 % H-Milch oder frisch abgekochte Milch
• 14-16 Stunden warten

In dieser Zeit wird die Milch sauer und dick. Damit sich die Molke nun gut aus den festen Bestandteilen der Milch abscheiden kann, muß auch im Haushalt der Käsebruch geschnitten werden. Hier benötigt man jedoch keine Käseharfe, sondern es reicht aus, die Gallerte mit einem Butterbrotmesser in ca. 1 cm x 1 cm messende Säulen zu schneiden."

Hope this helps.

Thanks!

Eew... What's that your talkin'???

Ok, Ok, I'll make the cheese this weekend.... with the fresh milk, not the raw milk... I didn't get _that_ bold in a few hours!!


BTW, so sorry to the OP for having highjacked his/her thread!!! Sorry!!

Oopsy, just copy/pasted, didn't see the formatting was waaay off. That strange language is HG (high german). It says:

"Making cheese in your own kitchen

Starting making cheese is identical with making cottage cheese. Here too milk is mixed with a fermenting culture and présure. Of course our healthy ProBiDa-culture is perfectly fit for it. Therefore add to the cottage cheese or yoghurt machine following:
- 1 measuring spoon ProBiDa
- 1/2 présure tab (dissolved in a bit of water)
- 1 liter 3.5% pasteurized or frischmilch
- wait for 14-16 hours

In this time the milk sours and sets up. To get the whey out of the solids (casein), the cheesecurd needs to be cut up. You don't necessarily need a cheeseharp, a bread knife will do to cut 1cm x 1cm squares."

With the fermenting culture is meant a fresh yogurt with live lactobacilli.

Another interesting fact: Rohmilch is cooled down immediately to 6°C after milking to slow bacterial growth to keep the milk from turning sour. In fact, the milk is unlikely to be heated by the farmer, but by the cooperative laitière or Emmi. Might be a good idea to ask the farmer if he pasteurises himself.