Our modern foam dairy
The modern building is visible from afar: our modern glass dairy. This is where the milk from our cows and our suppliers is processed and bottled every day. The building combines state-of-the-art technology and historical architecture: the dairy is a modern glass cube under the roof of the old mountain hall from the GDR era, allowing you to watch the production of curd or cheese, for example. The Meierei was built in 2011 and designed by the architect Alexander Scholz.
Our cows are milked twice a day in the milking parlor. Immediately after milking, the fresh raw milk is pumped through pipes directly to the dairy next door. There it is checked for residues and cell counts and cooled down to 4°C in large steel tanks. If everything is in order, it can be processed further.
Our milk then undergoes a pasteurization process in which it is heated at 75°C for 30 seconds. This step serves to kill natural germs and extend the shelf life of the milk. In the morning, the milk is either filled into freshly rinsed returnable bottles or into disposable bags made of chalk and calymer.
Where can you buy our delicious organic dairy products? We run our farm store on site in Brodowin, but you can also find our products in organic stores in Berlin or in our online store. There you can put together your own organic box according to your individual wishes. The product range includes fresh drinking milk, yoghurt, cheese made from cow's and goat's milk as well as butter and quark.
Order Brodowiner organic dairy products online
Strong partnerships
Joint commitment to sustainable agriculture
In order to run our own dairy and produce dairy products for Berlin and Brandenburg, we need many more cows than those from Brodowin - especially when it comes to organic animals with smaller milk volumes. That is why we joined forces with other Demeter farmers from the region many years ago. These dairy farmers supply us with their Demeter milk, which is then processed in our dairy.
Here you can find out exactly who the farms behind the organic milk are and how much work actually goes into its production. In this way, we hope to create a transparent insight and awareness of the value of our milk. You can find the entire journey of organic milk from all the farms here!
Langanke farm in Serwest
Michael Langanke's farm is located in neighboring Serwest. He took over the farm shortly after reunification and converted the conventional family business into a biodynamic farm.
Clover grass is mainly grown here as fodder for the cows. It's a real picture-book farm: in addition to two border collies to herd the cows, there are also two working horses, two sheep, cats and chickens.
To this day, a wood-burning stove is still in operation on Michael Langanke's farm, which is fired up by hand every morning. Michael uses it to heat the work rooms and the milking system in winter so that the pipes don't freeze. The shower water is also heated here and even the calves' milk is heated to 42°C every day using the stove. A lot of manual work that makes milk all the more valuable!
Sascha Philipp - Landgut Pretschen
In Pretschen, the impressive greenhouse immediately catches the eye. Fruit and leafy vegetables are grown under the 2-hectare greenhouse. Since the farm was founded in 1999, the 500 cattle - including 250 dairy cows - have been fed exclusively on the farm's own fodder and grazed regularly, as on every Demeter farm.
A special feature in Pretschen is the consistent rearing of male calves. Fleckvieh, a dual-purpose breed, is regularly crossed with Holstein cows to improve the quality of the meat. Although this is at the expense of milk yield, it means that all the calves can stay on the farm. In addition, Sascha Philipp relies on nurse rearing, where the calves are reared in groups by surrogate mothers. The milk yield is still 5,500 to 6,000 liters per animal per year, and we process over 650,000 liters of Pretschen raw milk in Brodowin every year.
Sylvia Zeidler - Agricultural Cooperative Spreetal
Sylvia Zeidler and Jürgen Soldner focus on versatility. Founded in 1992, the cooperative runs a dairy farm with 400 young cattle and 320 dairy cows. The farm also has 200 fattening pigs. A barn inn with an ice cream parlor perfectly complements the farm concept. Here, families can spend the night on straw in the henhouse and schoolchildren can end the day around the campfire on school trips. The milk for the homemade ice cream in the café comes from the farm's own Holstein cows, but robust Fleckvieh breeds are also kept. Each dairy cow produces around 23 liters of milk a day.
The cooperative employs 30 people on over 1,000 hectares of land, all of which is located in the Spreewald biosphere reserve. We have already learned a lot from the Spreetal agricultural cooperative: we are now also considering the use of modern milking robots, which make the milking process easier for both humans and animals.