Before starting her own goat farm enterprise, Monika Lasson graduated from Warsaw Life Science University and gained experience working in cheese dairies across Europe. In 2011, she started producing goat’s milk. Through trial and error she now has developed cheese coming from her breeds of alpine and Saanen goats. The farmer utilizes modern machinery and a short milk supply chain, processing fresh raw material with minimal additives. They combine strains of bacterial cultures to create new flavors and cheeses, blending Dutch and Swiss cheese-making techniques. Their cheeses have been well-received by customers and restaurateurs. Monika promotes healthy food with minimal preservatives and, during the pandemic, expanded cheese sales through their website, emphasizing a short food supply chain and healthy eating. The cheeses are naturally cared for and packaged in biodegradable materials to reduce the carbon footprint. The farmer takes pride in being able to shape the flavors of their cheeses and share them with consumers. In Poland, goat and sheep cheeses are not widely popular, so introducing artisanal cheeses is a novelty. The farmer’s sustainable farming model focuses on proper animal feeding to ensure high-quality milk and minimize environmental impact. Working within a short food supply chain contributes to sustainability and customer satisfaction.
Monika actively participates in fairs, restaurants, and slow food shops, valuing direct customer contact to share knowledge and understand their needs. She invites cheese lovers to visit their farm, offering glimpses of the cheese factory and providing tastings paired with appropriate wines, oils, and preserves. She enjoys the creative process, independence, and challenges of their work, including the development of innovative products like goat’s milk ice cream. Despite the demanding nature of agricultural work, she finds satisfaction in creating and selling their own products while seeing customer happiness as a motivation for further growth.
