Healthy hay milkHay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain. » More info comes from cows that are fed exclusively on fresh grassland feed, 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 and grain. 

Ripened cheese likes it cool and moist. The best is a temperature of about 8-10 ° C at about 90% humidity.

The alpineThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info cheese is best located in a cellarThe alpine cheese is best located in a cellar with high humidity. » More info with high humidity.

To protect the cheese wheel, it is put into salt bath or turned into dryThe dry matter refers to that portion of the cheese that remains after removal of the water contained. The more water is removed from the cheese, the lower its dry matter and vice versa. » More info salt. The salt removes water from the cheese and it dries faster. So the rindTo protect the cheese wheel, it is put into salt bath or turned into dry salt. The salt removes water from the cheese and it dries faster. So the rind is formed. » More info is formed.

WheyWhey is the watery greenish-yellow liquid that results from cheese making. » More info is the watery greenish-yellow liquid that results from cheese making.

Since 2004, ARGE HeumilchSince 2004, ARGE Heumilch Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies. » More info Österreich has been bringing together around 8,000 hay-milk farmers and more than 60 dairies.