B-d farm Paris Creek: Lisa, our resident foodie, tries some of the natural foods of the Adelaide Hills region of South Australia
They might not realise it but a herd of very contended Friesians in a paddock at Paris Creek are part of a quiet agricultural revolution taking place near Meadows in the Adelaide Hills. Each morning and night they willingly amble into the herringbone dairy and patiently give up their rich, creamy organic milk.
They do it all for Helmut and Ulli Spranz who migrated from Germany 20 years ago with the dream of bringing up their kids in the Australian countryside. After a year travelling Australia looking for a suitable place they found 70 hectares of rolling pasture at Paris Creek and B-d Farm was born - as was their bold entry into the world of total biodynamic farming.
Ulli Spranz, B-d Farm Paris Creek: "We never considered any chemical farming or conventional farming. We both grew up with organic food - that's what our parents believed in and so chemical impact on the farm or even with the processing never crossed our minds."
Developed by Austrian philosopher Rudolf Steiner in 1924, Biodynamics is a holistic approach to farming with the emphasis on natural manures and composts - no artificial fertilisers or chemicals here. Proof of its success can be seen in the purpose built cheese and yogurt factory across the road - built to meet the ever-increasing demand for biodynamic and non-homogenised milk. That includes the product that began the B-d Farm story all those years ago - their unique style of yogurt.
Ulli Spranz: "Our yogurt is made without any artificial additives such as powders or thickeners. So it's the plain milk and only natural culture are added and the culture we add makes it into a really nice mild yogurt so we don't have a yogurt which is acid in any way - it's a natural sweetness in there."
Surprisingly, the yogurt is still quite runny when it's poured into the tubs. Ulli says the secret to the thickening process is the time it's left in the incubator to ferment.
Ulli Spranz: "After filling the yogurt still needs to be incubated because when it's in the tub it's really like liquid milk and it only becomes yogurt once incubated. That's a natural fermentation process that happens in the tubs which is similar to bottle fermented beer."
Next door in the soft cheese room the boys are in the middle of making a batch of camembert. Think back to your childhood nursery rhyme and little Miss Muffet sitting on a tuffet - eating her curds and whey. Well, here the curds are being pumped into the moulds and the whey is being allowed to drain away. After a dip in the salt bath… it's off to the climate controlled fermentation room to begin the maturation process and let those lovely white moulds do their thing.
If you are a cheese buff the hard cheese maturation room will make your drool. Tilset, Gouda, Norwegina - they're all here and like new born babies, they require constant care like being carefully turned and washed at least twice a week. The boys reckon just as they get to the end - it's time to start all over again!
The range of Paris Creek goodies is growing all the time. Recent additions include Nuage Blanc - which means 'white cloud' in French - predictably it's a lovely light cheese. There's also delightful little plays on more traditional styles and if you are after a treat - try the Quark - a much creamier and richer form of yogurt. But the final tick of approval comes from Fritz, the pet donkey - he just loves his daily fix.
Tours of the B-d Farm factory are available for group bookings when Ulli shares her passion for food production and biodynamic farming. And keep an eye out for the opening of the new café and visitor centre in the near future. You'll find B-d Farm on Paris Creek Road, which runs between Meadows and Strathalbyn. B-d Farm Pars Creek products are available at most good supermarkets.
If you're interested in the biodynamics philosophy, Biodynamic Agriculture Australia is holding its national annual conference Hahndorf later this month. It includes workshops and tours of a number of biodynamic farms in the Adelaide Hills. Contact Ulli for more details on 8388 3339. If you have any further questions please email info@postcards-sa.com.au
B-d farm Paris Creek
Paris Creek Road Via Meadows
Ph 08 8388 3339Biodynamic Agriculture Australia
National Workshop & AGM
Thurs 18 June - Sun 21 June
Hahndorf Resort
Hahndorf
Contact Ulli: 8388 3339Published 7th June 2009
