Hay milk – fresh grass and sun-dried grass – nothing else
Alpine secret: 100% natural alpine milk.
Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain.
For our alpine dairy, one consciously abstains from milk due to silage feeding. So a “silage milk” would affect the quality of the Alpine cheese too negative.
The share of hay milk in total milk production in Europe is only about 3%.
Previously, this milk was also called silage-free or hard cheese suitable milk.
What’s so special about hay milk?
Hay milk is much healthier than milk and dairy products made of silage milk.
In the trend: There are now many products that are made with pure hay milk: butter, cheese, whipped cream, fruit yoghurt, even chocolate.
Hay as feed for dairy cows
Hay is a natural, herb-rich feed for the dairy cows. In our Bregenzerwald area this comes directly from the alpine meadows of the region.
The result is healthy cows with significantly longer life expectancy and healthy, harmless milk.
The so-called “duration of use of dairy cows” (= the number of calves they can get) is more than 10 calves, which is three to four times (!) Of silage-fed cows.
Healthy ingredients of hay milk
Compared to silo milk, hay milk contains much less germs and about twice the amount of omega-3 fatty acids.
Likewise, hay milk contains about twice as much conjugated linoleic acid (CLA) and many other antioxidants, which has been analyzed in several studies (for example, at the University of Natural Resources and Applied Life Sciences in Vienna by Dr. Buchgraber and Dr. Ginzinger).
Omega-3 fatty acids cause:
- a better cell metabolism
- an improvement in cholesterol levels
- a reduction in body fat while increasing muscle
- and also lead to improved thinking and learning.
Furthermore, CLA strengthen the immune system, improve the resistance to bacteria and viruses, have antioxidant and anticarcinogenic (protection against cancer and cardiovascular disease).
Hay milk in particular contains a high amount of both Omega 3 fatty acids and CLA – twice as much as silage milk.
In the meantime, food chains have recognized the importance of hay milk and sometimes offer milk and milk products from hay milk.
Discover our 100 % hay mild prodoucts – silage free milk
Alpine hard cheese