Dairy Focus: French Farmer Builds Success on High-Protein Milk for Cheese Production
Source: DairyNews.today
On a 103-hectare farm in Saules, France, dairy farmer Martial Kovalik is setting a standard for high-quality milk production tailored for Comté cheese. Over three decades, Kovalik has refined his operation to achieve exceptional protein percentages, ensuring his milk is ideally suited for the renowned French cheese, which relies heavily on protein-rich milk for optimal yield.
A Challenging Start
Kovalik’s journey began with determination. Securing financing for his farm proved difficult, with banks rejecting his applications for three other properties before approving his fourth attempt. Today, Earl de l’Avenir farm is a thriving operation, supported by 98 hectares of grassland and five hectares of crops.
While Kovalik manages the farm with occasional part-time help, his wife and three children are not involved in its day-to-day operations. Despite these challenges, he has built a model operation centered on quality and efficiency.
Producing for Comté Cheese
Kovalik milks 55 Montbéliarde cows, a breed prized for its milk’s suitability for cheese production. These cows produce milk with a protein content of 3.7% and a fat content of 4.2%, aligning with the stringent requirements for Comté cheese. Along with 19 other farmers in a cooperative, Kovalik supplies 7.2 million liters of milk annually to Comté producers.
The French dairy model offers farmers significant support. Dairy cooperatives, owned and managed by farmers, allow them to dictate milk prices without intermediaries. France’s robust system of Protected Designation of Origin (PDO) for cheeses, including Comté, provides further stability and sustainability.
Under the cooperative’s guidelines, farms are limited to 4,600 kilograms of milk per hectare, must graze cows for six months annually, and cannot use fermented feed like silage. This ensures milk consistency and supports the unique flavor profiles of PDO cheeses.
The Advantage of Montbéliarde Cows
The Montbéliarde breed is central to Kovalik’s success. Known for their high beta and kappa casein levels, Montbéliarde cows can produce 80% more cheese from the same volume of milk compared to Holsteins. Additionally, their robust health and longevity contribute to a sustainable production system with lower replacement rates.
Kovalik’s herd delivers 7,500 kilograms of milk per cow annually, with his operation recognized for its genetic excellence. In fact, Kovalik ranked as the top protein producer among 15,000 Montbéliarde breeders in France last year.
Focus on Quality and Innovation
A commitment to quality drives Kovalik’s farming practices. He emphasizes high-quality forage, producing dry hay with an €85,000 hay dryer that can prepare 16 bales in four hours, regardless of weather conditions. This innovation ensures consistent, nutrient-rich feed for his herd.
To maintain high milk protein levels, Kovalik culls underperforming cows, keeps a high replacement rate of 30 heifers annually, and focuses on genetic gains. Heifers are fed a specialized diet of protein-rich pellets and premium hay to prepare them for productive lactations.
Hygiene and comfort are also priorities. Cows are housed in a facility with automated straw bedding systems and clean cubicles, contributing to improved fertility, lower somatic cell counts, and longer herd longevity.
Economic Success
Kovalik’s focus on protein-rich milk translates to economic rewards. Last year, his cooperative paid an average of €700 per ton of milk, with Kovalik earning €760 per ton—reflecting the premium quality of his output. His strict management practices and commitment to quality have resulted in earnings €100,000 higher than the average French dairy farmer.
Sustainability and Future Outlook
By prioritizing herd longevity and efficient milk production, Kovalik’s operation minimizes its carbon footprint. Longer productive lives for cows and a lower replacement rate reduce emissions, aligning with broader sustainability goals.
With a robust cooperative model, innovative practices, and a focus on genetic and operational excellence, Kovalik has built a thriving dairy operation that serves as a benchmark for high-quality cheese production. His story underscores the potential of targeted, quality-driven farming in an evolving dairy landscape.
Kovalik’s journey began with determination. Securing financing for his farm proved difficult, with banks rejecting his applications for three other properties before approving his fourth attempt. Today, Earl de l’Avenir farm is a thriving operation, supported by 98 hectares of grassland and five hectares of crops.
While Kovalik manages the farm with occasional part-time help, his wife and three children are not involved in its day-to-day operations. Despite these challenges, he has built a model operation centered on quality and efficiency.
Producing for Comté Cheese
Kovalik milks 55 Montbéliarde cows, a breed prized for its milk’s suitability for cheese production. These cows produce milk with a protein content of 3.7% and a fat content of 4.2%, aligning with the stringent requirements for Comté cheese. Along with 19 other farmers in a cooperative, Kovalik supplies 7.2 million liters of milk annually to Comté producers.
The French dairy model offers farmers significant support. Dairy cooperatives, owned and managed by farmers, allow them to dictate milk prices without intermediaries. France’s robust system of Protected Designation of Origin (PDO) for cheeses, including Comté, provides further stability and sustainability.
Under the cooperative’s guidelines, farms are limited to 4,600 kilograms of milk per hectare, must graze cows for six months annually, and cannot use fermented feed like silage. This ensures milk consistency and supports the unique flavor profiles of PDO cheeses.
The Advantage of Montbéliarde Cows
The Montbéliarde breed is central to Kovalik’s success. Known for their high beta and kappa casein levels, Montbéliarde cows can produce 80% more cheese from the same volume of milk compared to Holsteins. Additionally, their robust health and longevity contribute to a sustainable production system with lower replacement rates.
Kovalik’s herd delivers 7,500 kilograms of milk per cow annually, with his operation recognized for its genetic excellence. In fact, Kovalik ranked as the top protein producer among 15,000 Montbéliarde breeders in France last year.
Focus on Quality and Innovation
A commitment to quality drives Kovalik’s farming practices. He emphasizes high-quality forage, producing dry hay with an €85,000 hay dryer that can prepare 16 bales in four hours, regardless of weather conditions. This innovation ensures consistent, nutrient-rich feed for his herd.
To maintain high milk protein levels, Kovalik culls underperforming cows, keeps a high replacement rate of 30 heifers annually, and focuses on genetic gains. Heifers are fed a specialized diet of protein-rich pellets and premium hay to prepare them for productive lactations.
Hygiene and comfort are also priorities. Cows are housed in a facility with automated straw bedding systems and clean cubicles, contributing to improved fertility, lower somatic cell counts, and longer herd longevity.
Economic Success
Kovalik’s focus on protein-rich milk translates to economic rewards. Last year, his cooperative paid an average of €700 per ton of milk, with Kovalik earning €760 per ton—reflecting the premium quality of his output. His strict management practices and commitment to quality have resulted in earnings €100,000 higher than the average French dairy farmer.
Sustainability and Future Outlook
By prioritizing herd longevity and efficient milk production, Kovalik’s operation minimizes its carbon footprint. Longer productive lives for cows and a lower replacement rate reduce emissions, aligning with broader sustainability goals.
With a robust cooperative model, innovative practices, and a focus on genetic and operational excellence, Kovalik has built a thriving dairy operation that serves as a benchmark for high-quality cheese production. His story underscores the potential of targeted, quality-driven farming in an evolving dairy landscape.
