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jeudi 18 juin 2015

LES AFRICAINS COMMENCENT A FAIRE DU FROMAGE ET HELAS DONC A EXPLOITER DES VACHES...


This here is an ideal place to raise cattle, Kasole told AllAfrica.com, explaining that the climate is cool and cows graze on lush grass.
Cheese makers stir hot water and cheese curds in a bathtub.
(Photo: BBC/Twitter)

When theyre not busy eating, his cows produce about 100 gallons of milk per day, allowing him to make up to 1,500 wheels of Gouda per month. Unlike many other small farmers in the hills—who produce their cheese in wooden sheds using old bathtubs, fishnet screens, and metal cooking pots—Kasoles cheese factory is lined with glazed tiles and more modern equipment, including a sterilized metal tub.
Thanks to his wifes Swiss roots, he’s traveled to the country and considers the cheese factories there a model for his farm. He’s even adopted the Swiss tradition of adorning his cows with bells, partly as a novelty but mostly as a deterrent to cattle thieves. To make his farm even more productive, he’s in the process of building a small hydroelectric turbine along the river that runs through his pasture so hell have an around-the-clock power source.