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Merete Laubjerg produces the historical craft farmer’s raw milk goat cheeses made from freshly milked untreated goat’s milk.
The goat’s cheeses are produced from real milk with the full and ‘heavenly’ taste. This maintains the biodiversity that contributes to boosting the immune system.
Merete produces and develops her farmer’s raw milk goat cheeses in her micro-dairy on the natural grounds at StauningVesterstrand.
She fetches the goat’s milk directly from the milking ofNørgaard’s goats in the vicinity ofthe town of Videbæk.
Merete has been trained at French farms in Normandy and Provence and is an active member of the Lystbæk Association and the international ”Association fromage de terroirs”.
She is a member of the steering committee of the EU-funded project ”Learn the Life” that promotes cultural tourism, and knowledge of living cultural heritage among the rural population.
Six countries participate in the project.
You can taste and purchase the tasty farmer’s raw milk goat’s cheeses at Lystbækgaard’s Easter, harvest, or Christmas markets.
If you would like to learn more about raw milk goat’s cheeses and how to make your own healthy and tasty goat’s cheeses,then send an email to firstname.lastname@example.org.
Together with Lystbækgaard, we will then set up a small introductory course when conditions permit.
For millennia, the biodiversity in raw milk has helped humans under tough conditions – and can do so again!
Cheese has been an important part of the human diet since the first farms came about in what is now Syria around 10,000 years B.C.
During the Roman era, cheese was a coveted commodity.
Cheese was included in the field rations of Roman legionnaires, who were recruited from rural families.
In the Middle Ages, Benedictine monks developed and spread knowledge of good farming practice and craft production – including cheesemaking as we know of from the now disappeared Danish monasteries.
Farmer’s goat’s cheese was also described about 3,000 years ago in the Old Testament.
It was first mentioned in Samuel’s Book Chapter 17, where it says that David was sent to Saul’s camp with bread for his brothers (who were at war with the Philistines) and with 10 fresh cheeses for the field officer!
It is said that cheese was discovered by chance by nomads who during their long travels through the desert stored milk in a bag made of animal stomach. When they arrived, the milk had coagulated and curd had been formed.
Cheese is produced when milk comes in contact with enzymes that occur naturally in the stomach (proteases/rennet).
Åbningstid / Opening hours:
Gårdbutik / Farmshop & Lystbæk Café:
Torsdage / thursdays PM kl. 13.00 - 17.00
samt efter aftale / and by appointment.
(+45)97491385 (aften / evening)
Lystbækvej 1, Torsted
Ringkøbing Skjern Kommune
Lystbækforeningen / Lystbæk Association:
Formand / Chairman Torben Thorup Thomsen
Vedr. arrangementer, tilmelding samt medlemsskab af Lystbækforeningen / Relating to events, registration and membership of the Lystbæk Association:
Tlf.: (+45)61282136 & (+45)21232984