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 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 comes from cows that are fed exclusively with fresh grassland feed, hay and little grain.

Here in AustriaSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info, we call our fresh, naturalHere in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) - in Germany it is different. » More info 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 for our cheese production hay milk (hay mild standard) – in Germany it is different.

The large round holesThe large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.). » More info (round holes, fermentation holes) are caused by fermentation gases of bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. (for example, the propionic acid bacteria in Emmentaler, etc.).

The 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 is made to clotThe milk is made to clot by adding rennet or lactic acid bacteria. The milk protein casein from the milk is felled - the basis for producing all sorts of cheese. » More info by adding rennetNatural rennet is a mixture of the enzymes chymosin and pepsin, which is obtained from the abomasum of young ruminants in milk-drinking age. » More info or lactic acid bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese.. The milk proteinCasein is a constituent of the protein (protein) of cow's milk, which is obtained for cheese production. » More info casein from the milk is felled – the basis for producing all sorts of cheese.