Advantages of hay milk and hay milk farming for cheese – with video

Hay milk farming in the alps

Hay milk is fashionable – what is so special about hay milk?

We are currently experiencing a real consumer boom in hay milk dairy products. If the milk or milk product consists exclusively of hay-milk, this is now very clearly marked on the packaging of hay-milk products.

There are now many foods that are made with pure hay-milk: Butter, cheese, whipped cream, fruit yoghurt, even chocolate.

Our alpine cheese - all made from 100% hay milk
Our alpine cheese – all made from 100% hay milk

The labelling of hay milk products also has its good reason

Answering the why is very simple. Hay milk and hay milk products are much healthier. Detailed information on hay milk and health HERE

  • Within the EU, only 3% of farmers are engaged in hay-milk production
  • Within Austria, only 15% of farmers are engaged in hay-milk farming – mainly in mountain areas.

Hay milk is rightly described as the purest enjoyment. The production of hay milk is the most original form of milk production. It is the only way to produce milk in such a natural and traditional way.

Your benefit with hay milk products:

  • Pure nature
  • More variety – more taste
  • A first-class raw material
  • Good for body and soul

Video Hay Milk Campaign Austria

Historical background: For many centuries the feeding of dairy cows has been adapted to the four seasons. In summer the cows come to the Alps, eat fresh grasses and herbs and thus prevent the forest from growing over. In the meantime the meadows in the valley are mowed, the grass is dried and stored in barns for the cold season.

Natural hay or meadow grass as fodder for dairy cows

Hay as feed for hay milk
Natural hay as feed for hay milk

Hay is a natural, herb-rich feed for dairy cows. The result is healthy cows with healthy, safe milk. Furthermore, the life expectancy of cows fed exclusively on hay is many times higher than that of cows fed silage.

Hay drying as an alternative to silo production

The reason why many farmers use silage instead of hay is simple. Silage is largely weather-independent and can be produced in large quantities and in a short time.


Our hay milk cheeses in Alpensepp cheese shop

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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!
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