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

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

It is quite possible that for many people the name “hayHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info 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 milkCheese 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) » More info and hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info, as this is the basis for the high qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info of the cheese products of our alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info 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