Rustic NZ Gruyere and Pumpkin Pie

3Processing, IgG and feeds required

Whole colostrum products provide a valuable source of nutrients, in particular fat – which provides a highly digestible and readily available source of energy for the young ruminant . These products also contain non-nutritive (growth) factors which support early growth and gut development as well as the establishment of the microbial population in the gut . A whole colostrum replacer is high fat and high in IgG . Many colostrum powders sacrifice fat for a high IgG content, or viceversa . In some processes, they ‘de-fat’ the product to increase the IgG concentration . In taking out the fats, an important energy source for the newborn is gone . Other products are ultra-filtrated to achieve higher IgG concentration . While this helps to ensure a high intake of IgG, the ultra-filtration process can remove many of the important hormones and other growth factors usually found in colostrum . In the case of low IgG products (with high fat content), you must feed considerably more colostrum to achieve passive transfer of immunity (10g of IgG/kid or lamb, or 100g IgG/calf) .

AgriVantage’s Launchpad18 is a whole colostrum replacer.

Made from first milking colostrum, it is frozen, transported, thawed and spray dried . Proprietary processing methodology ensures that, although the colostrum is pasteurised, key colostral components are maintained . Containing a minimum of 18% fat and 18% IgG, Launchpad18 is balanced, high energy and will help achieve successful passive transfer . One 200mL feed of reconstituted Launchpad18 (or 2 x 100mL feeds) will ensure a lamb or kid receives 10 .8g IgG in the first 12 hours of life .

When it comes to colostrum replacers, your decision is an important one – you only get one chance to start an animal off well.

Article supplied by AgriVantage

Rustic NZ Gruyere and Pumpkin Pie Serves 4-6

Kathy Paterson was inspired by a recipe from TheGuardian . com food writer Anna Jones but added her own twist using NZ cheese and making a couple of tweaks . This is the perfect dish to make the most of the autumn pumpkin harvest . • 1 tbsp olive oil • 25g unsalted butter • 1 onion, thinly sliced • 450g pumpkin, peeled and cut into 15mm cubes • 1 tsp coconut or light brown sugar • 2 tsp balsamic vinegar • 3 eggs, lightly beaten, 1 is for brushing • Salt and freshly ground black pepper • 120g NZ gruyere, grated • 25g NZ cheddar, freshly grated • A small bunch of sage leaves, fried For the pasty • 300g flour • 30g NZ edam, grated • 150g unsalted butter, chilled, chopped For the pastry, put the flour, edam and butter in a food processor with a pinch of salt . Process until the mixture resembles fine crumbs . Add 80ml chilled water and process until the mixture comes together to form a smooth ball . Wrap in cling film and chill for 30 minutes . Meanwhile, make the filling . Fry the onion in the oil and butter over a low heat for 5 mins, or until soft . Add the cubes of pumpkin and cook, stirring occasionally, for 2-3 mins . Add about 125ml water and bring to a simmer . Cover, return the heat to low and cook for 20 mins, or until the pumpkin is soft . Stir in the sugar and balsamic vinegar, then allow to cool . Preheat the oven to 200°C . Line a large baking tray with baking paper . Roll out your pastry on a lightly floured board into a 30cm disc and put this on the prepared baking tray . Put the cooled pumpkin mixture in a large bowl and mash it roughly, leaving a few bigger pieces for texture . Add 2 beaten eggs and season well with salt and black pepper, then stir in half the gruyere . Sprinkle the remaining gruyere over the pastry, leaving a 2cm border . Fill the centre of the pastry with the pumpkin mixture, then fold over the 2cm border and roughly pleat . Brush the pastry edge with the remaining beaten egg and sprinkle with cheddar . Bake for 30 minutes or until golden and cooked through . Serve the pie warm, garnished with fried sage leaves, if using .

Find more recipes on the Cheese Lovers NZ website.