Difference between revisions of "Directory:Acres Wild Cheesemaking Farmstay, Coonoor India"
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=== Contact Details === | === Contact Details === | ||
Revision as of 19:53, 4 July 2010
Acres Wild Cheesemaking Farmstay
Acres Wild is our 22 acre, family-run organic cheesemaking farm and farmstay (Bed and Breakfast) in Coonoor town (altitude 6000 ft) which is a small hill station in the Nilgiri Hills in Tamil Nadu state in South India. Coonoor is about 20 km from Ooty (Udhagamandalam).
Our goal at Acres Wild farm is to shape an eco-friendly, holistic and self-sustaining life style, grow our own food organically and share this experience with visitors to our farmstay.
We hope to adhere to the following principles at our farm. Use no chemicals, increase bio-diversity and to keep tillage to a minimum.
Contact Details
Mansoor & Tina Khan
Acres Wild Cheesemaking Farmstay
571, Upper Meanjee Estate, Kanni Mariamman Kovil Street, Coonoor 643 101
Tel: +91-423-223-2621
Mobile: +91-94432-32621
Website: http://www.acres-wild.com
The Farmstay
Accommodation details Tea Garden Cottage: 2 double occupancy bedrooms with bay windows, wooden floor, living room with fireplace and kitchen. Full length covered porch overlooks stunning view of the valley and plains. Fully loaded kitchen with large fridge, microwave, 4- burner gas stove, toaster etc. (You can book individual rooms)
First Cottage: First Cottage is stand-alone double occupancy cottage with studio layout of bedroom, living, dining and kitchen in a single connected space. Full- length porch. Kitchen has fridge, 2 burner stove and all basic kitchen utensils and crockery
Facilities offered. • Day help for cooking, cleaning and serving. Included in tariff. • Accommodation for drivers (but no other guest staff please.) • Games Room with Billliards/Pool/Snooker Table, Carrom board, lots of books and comics. • Large Flat Screen TV with Tata Sky Connection in Games Room only.
Activities at our Farmstay Since ours is a farmstay, the emphasis is on activities that are farm related and a learning experience for people who want to connect with the environment and nature. • CHEESEMAKING - One of the main attractions of our farm is the gourmet cheese that we make. As a farmstay guest you will able to see whatever part of the process that you are interested in. You will get some idea of the basic theory of cheesemaking.
• CHEESEMAKING COURSE: On request you can do a 2-day Cheesemaking Course. Fee is Rs 5,000/- and each additional day is Rs 1,500/-
• FARM JOBS: help in milking and feeding cows, goats, ducks, geese and fish in our ponds. Planting trees, vegetables.
• ENVIRONMENTAL LEARNING: about gobar gas plants, water harvesting, adobe brickmaking, composting, vermiculture, permaculture and bio-dynamic farming.
• WILD LIFE & BIRDS: Bison, wild boar, wild hare, porcupine and barking deer visit our farm frequently. Elephants come up annually (usually April to Aug). There are dozens of birds to spot and photograph.
• TOURIST SPOTS: Explore Coonoor town and nearby tourist sites - You don't have to be restricted to our farm. As we are within Coonoor town limits you have access to all the other normal tourist sites like Sim's Park, Dolphins Nose, Lamb's Rock etc.
Tariff Season Chart Dates for In & Off Season 1st Feb to 31st Mar - Off Season 1 April to 15 June - In Season 16 June to 30 Sept - Off Season 1 Oct to 31 Jan - In Season
Tea Garden Cottage: In Season: 3000/- per double occupancy room. Off season Rs 2500/- per double occupancy room. Children under 10 free. Extra occupants above 10 years of age at 500/- per person. Extra mattresses will be given. Maximum 4 people in a room. 12.5% Luxury tax to be added to tariff as per Tamil Nadu Luxury Tax Rules.
First Cottage: In Season: 2000/- for double occupancy. Off season Rs 1500/- for double occupancy. Children under 10 free. Extra occupants above 10 years of age at 500/- per person. Extra mattresses will be given. Maximum 4 people in this cottage. 12.5% Luxury tax to be added to tariff as per Tamil Nadu Luxury Tax Rules.
Food: Breakfast: is part of the tariff. Bread loaf, eggs, butter, jam, fresh fruits with a selection of our farm cheeses. Choice of eggs or poha. Lunch and Dinner: is Rs 200/- per person over 10 years of age, for vegetarian and Rs 250/- for non-vegetarian. You need to inform us a day before on you plans for lunch and dinner Children under 10 years are charged 50% of above rates.
The Cheesemaking
Making gourmet cheese from the milk of our hybrid Jersey and Holstein cows is a key activity at the farm. Gourmet cheeses are handmade natural-rind cheeses, the outcome of months of painstaking care and nurturing. Each of these cheeses has an independent flavor, and unlike processed cheeses they carry the flavors of their natural habitat. Depending on the period of aging, the texture and flavor of these cheeses range from mild and soft to sharp, dry, and hard. All our cheeses are made of microbial rennet and therefore 100% vegetarian.
The Cheesemaking Classes
If you have been watching Cheese Slices television program that comes on Travel & Living, then I am sure you are tempted to explore the exciting world of making homemade cheese. You can learn how to make Gourmet Artisan cheese in just 2 days by taking our compact 2 day cheesemaking course.
Our cheesemaking course is available only to guests who stay in our farmstay. Guests have to inform us at the time of booking the farmstay room if they are interested in taking a course as we have to make prior arrangements.
We categorise the cheeses into 3 categories - soft cheeses, hard cheeses and advanced cheeses. Each category has a particular style of making. All our cheeses are vegetarian as they are made using microbial coagulant and not rennet.
The 2 day course can allow you to make only one hard cheese and a soft cheese. If you want to learn how to make more cheeses then you can add additional days - one day per cheese you would like to learn. List of Hard Cheeses: Gouda, Colby, Monterey Jack, Havarti, Cheddar, Gruyere, Caerphilly, Romano, Parmesan List of Advanced Cheeses: Feta, Haloumi, Mozarella, Camembert.
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