HAY MILK, the basis for the production of top cheese quality

Hay milk from herbs and gras

With the new Wiki on “Hay Milk” we explain these in detail

It is quite possible that for many people the name “hay 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 milk and hay milk, as this is the basis for the high quality 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!

» To the hay milk Wiki from Alpen Sepp

Extract of our hay milk cheese in the cheese shop

from: 30.36
OLD HARD CHEESE
from: 34.16
HARD CHEESE
from: 23.43
HARD CHEESE
from: 21.89
For you!
HARD CHEESE
49.84 41.00
from: 34.49
8.32
20.79
from: 36.14
from: 39.44

YOU ARE MERCHANT?
YOU ARE GASTRONOMY?

Then register with us as merchant or restaurateur. Benefit from our special B2B services and prices for dealers and the catering industry.

HERE it goes directly into the area for merchants & gastronomy!

YOU ARE MERCHANT?
YOU ARE GASTRONOMY?

Then register with us as merchant or restaurateur. Benefit from our special B2B services and prices for dealers and the catering industry.

HERE it goes directly into the area for merchants & gastronomy!
Merchant & Gastronomy