Hay milk comes from cows that are fed exclusively with fresh grassland feed, hay and little grain.
Here in Austria, we call our fresh, natural milk for our cheese production hay milk (hay mild standard) – in Germany it is different.
The large round holes (round holes, fermentation holes) are caused by fermentation gases of bacteria (for example, the propionic acid bacteria in Emmentaler, etc.).
The 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.
