Forest no Ranch

A ranch where Jersey cows graze in the forest. Jersey cows are rare cows that account for less than 1% of all dairy cows in Japan. Grass-fed butter from cows raised on pastureland that eat green grass changes its flavor with the seasons: bright yellow and aromatic in spring and fall, and thick, whitish, rich butter in winter when they eat winter feed.

Visitors can enjoy a nomadic walk to the pasture and interact with the calves in the forest. The café sells lunch and soft-serve ice cream, and there are also a variety of dairy souvenirs, including pasteurized milk and shiboruru yogurt made from the milk.

Milk from Nature’s Gift

The forest ranch uses fresh milk from grazing Jersey cows to provide milk, soft-serve ice cream, and other dairy products. Unused forests are used as pastureland, where the cows consume the grass that grows there, and the subsequent cow dung is decomposed by insects and microorganisms to become a source of nutrients for the grass and trees. Then the cows eat the grass again. In this cycle, dairy products produced on forest pastures are born.

Seasonal changes due to grazing

Milk also has seasonal characteristics. The flavor of the milk also changes with the seasonal changes in the composition of the grass in the pasture. In spring, the grass is rich in nutrients and vitamins, resulting in aromatic yellow milk. In summer, cows drink more water, resulting in refreshing milk. In fall, grass fiber increases and milk becomes thicker. In winter, the milk is white and rich in fat and protein as the cows consume feed for preservation.

Characteristics of Jersey Cows

The cows raised on forest farms are Jerseys. This rare breed of cow accounts for only 0.6% of Japan’s dairy cows and is characterized by the high composition, aroma, and taste of its milk. Their small size also makes them suitable for grazing. Jersey cows have sparkling eyes from their newborn calves, and they remain friendly and tomboyish as they grow up.

Pasteurization and Non-homogenization

Forest milk is processed using the “pasteurization” method: slow pasteurization at 63°C for 30 minutes reduces the likelihood of denaturation of dairy products and preserves a flavor similar to that of freshly squeezed raw milk. Non-homogenized milk is also produced. In this process, the homogenization process to reduce the size of the fat globules is omitted, and the natural flavor of cream floating on top of the milk can be enjoyed when the milk is allowed to stand.