Dynamic duo making award winning cheeses
South of Adelaide you’ll find Ulli Spranz, former Australia Pacific Businesswoman of the Year, and husband Helmut, who produce a range of cheeses, yogurts and butters at BD Farm Paris Creek, made using biodynamic principles. It was Ulli’s dream to make food without chemicals and to make a flourising and viable business. It wasn’t possible to find the land in their native Germany so they spent a year travelling around Australia, looking for a place that had true seasons. Queensland was too warm and humid most of the year but South Australia with its cold winters and hot summers and a rainy season proved to be perfect. Paris Creek was chosen because it has its own water source. The Spranz’s choose to milk cows, not to grow grain, because grain farmers make their income once a year, and with a family, they needed the regular income milking provides. To get a premium for their efforts, they went organic, and farmed bio dynamically, which uses 30% less water than conventional farming. Fertiliers are made from manure. Whey, leftover from cheesemaking, is used as a spray on vegetables and as pig food. Waste water is transferred to a holding pond and recycled into liquid manure.
The aim was to raise a healthy family, and, to that end, to help contribute to the health of the nation.
The soft and creamy and semi-soft cheeses are all award winners and available for sale at the farm.