With the new Wiki on “Hay Milk” we explain these in detail
It is quite possible that for many people the name “Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. milk” is recognized as a concept of marketing and advertising and thus completely misunderstood. It is very important for us to be aware of the difference between conventional Cheese milk is the milk intended for the production of cheese, also with the concomitant use of buttermilk products, cream products, sweet whey, sour whey and whey cream (whey cream) and Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain., as this is the basis for the high Detecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. of the cheese products of our alpine dairies.
Here is the current spot from www.heumilch.at:
Hay milk contains the most valuable of the Alps
Incredible 50 grasses, herbs and more are contained in the hay milk. This is one of the reasons why the farmer keeps the cows on the alps during the summer. Even if these alpine grasses are available as hay for feeding during the cold season, the fresh alpine grass and herb directly on the alps is another treat. So don’t be surprised if you can enjoy a completely new cheese experience after months of maturing alps cheese.
Our hay-milk Wiki with the first grasses and herbs is now at your disposal. We will continuously expand this knowledge database in the following days and weeks. Soon you will enjoy a bundled knowledge of herbs and grasses of the Austrian Alps. You will be amazed!
Extract of our hay milk cheese in the cheese shop