Elgaar cream takes out Tasmanian Delicious Award

Despite a few challenges in the past few years — including being forced to close — the Gretschmann family and their dairy products have shown they can go the distance.

State title: Joe and Antonia Gretschmann of Moltema who have won a Delicious award for their Elgaar Cream. Picture: Chris Kidd

AFTER nearly losing their business a few years ago the Gretschmann family have bounced back with a state win in this year’s Delicious magazine awards.

The family who run an organic dairy business at Moltema in the state’s North-West were recently named as a state winner for their Elgaar Cream in this year’s awards.

Along with a number of other Tasmanian products, the cream will now be in the running for a national title, which will be announced later this year.

Joe and Antonia Gretschmann were forced to close their Elgaar Farm business about six year ago after a routine inspection by the Tasmanian Dairy Industry Authority identified some food-safety issues in the family’s processing facility.

Now after a crowdfunding effort to help the refurbish the facility, which included replacing some traditional wooden elements, the Gretschmanns are on their way back to full production.

The family run a herd of 85 Jersey and Guernsey cross cows, which supply the milk for their product range.

As well as the fresh cream the family also make a range of other products including about 10 different types of cheese, fresh milk, and yoghurt.

Mr Gretschmann said the family, who now sell a lot of their products at farmers markets, were thrilled to win the Delicious award.

“It’s really nice because it’s not industry people, these are top chefs which are judging the products,” he said.

MORE TASMANIAN COUNTRY

RALLYING SUPPORT FOR POTATO INDUSTRY

FONTERRA PLAYS PRICE CATCH-UP

MILK PROCESSORS ANNOUNCE OPENING PRICES

The Gretschmann’s herd calves year round to keep up a constant supply of milk.

Unlike conventional dairy farms the calves are left on the cows until they are old enough to be weaned. They are then run on and the steers are eventually finished for the beef market.

Mrs Gretschmann sad Guernsey milk was particularly well suited for cheese production.

“Milk quality is definitely paramount here, it has to be spot on,” she said.

The family said hearing feedback from their customers about their products was one of the most enjoyable parts of their business.

“I was a bit doubtful about the markets at first, I wasn’t sure if that was something I’d enjoy, but I just love it now, Mr Gretschmann said.

“It’s still a niche market and our product’s aren’t cheap, but people love the fact they can talk to us and they know where the products have come from and how they’ve been produced,” he said.