Milk for calves – and for people

This is a paid contribution presented by Swissmilk

The children play outdoors, the father cultivates the fields, the peacock closely monitors everything – and mother Bianca Wenger presents her work on the Demeter dairy farm in Trubschachen BE: “I love my job because it is very creative and I can mine Freely design my workplace and my way of working, ”she enthuses.

“The cows eat hay and grass fresh from the farm. We approach each cow individually, because each animal has its quirks and its own character. Seen in this way, we observe our cows very closely and act accordingly. ”

Find the nearest farm shop now – and visit it

The Swiss dairy farmers produce the finest regional and seasonal products. More and more of them are also being offered in their own farm shops. Be it the special suckler cow milk in Trubschachen or some other interesting product in other parts of the country. The farm shop card from “Vom Milchbuur” provides an overview. Simply enter your postcode and find the farm shop.

The Swiss dairy farmers produce the finest regional and seasonal products. More and more of them are also being offered in their own farm shops. Be it the special suckler cow milk in Trubschachen or some other interesting product in other parts of the country. The farm shop card from “Vom Milchbuur” provides an overview. Simply enter your postcode and find the farm shop.

Bianca Wenger thinks it is “incredibly nice” to see how the suckler cow can develop a relationship with her calf. Because this ultimately results in less stress – and better milk. “We milk our cows once a day and make sure that a calf can spend as much time as possible with its mother: at night on the pasture or sometimes during the day – it varies a lot depending on the cow.”

Only recently legally

For a long time, the sale of milk from cows that were still suckling their calves was prohibited by food law. Since the legal relaxation, the Wenger-Hofstetter family’s farm has also reinvented itself.

If the calves are allowed to stay with their mother, their udder suckling also strengthens their immune system. This in turn not only reduces the use of antibiotics, but also means much less stress for mother and calf.

“Milk with a heart” is the name of the new label under which the Wenger-Hofstetter family sell their mother-calf milk at two 24-hour vending machines in Langnau BE and Thun BE. Directly at the milk vending machine in Langnau, a handwritten sign informs customers about the type of milk that they fill into the bottles they have brought with them as raw milk or pasteurized: “We are of the opinion that dairy cows should keep their calves until their natural weaning age. Health, happiness and the ethical treatment of animals should always come before profit, ”says Bianca Wenger.

Presented by a partner

This post was dated Ringier Brand Studio created on behalf of a customer. The content is journalistically prepared and meets Ringier’s quality requirements.

Contact: Email Brand Studio

This post was dated Ringier Brand Studio created on behalf of a customer. The content is journalistically prepared and meets Ringier’s quality requirements.

Contact: Email to Brand Studio

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