🏖 Vacation starting July 29
All orders will be shipped by July 28, 10 PM. After that, weekly fresh shipping resumes on August 19.
Alpine secret: 100% 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 alpine 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.
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 qualityDetecting cheese defects and quality - on the cheese dough. Recognizing cheese defects requires some practice. » More info 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-freeHealthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. » More info or hard cheeseThe Vorarlberger Bergkäse (mountain cheese) is a regional cheese specialty from the Austrian province Vorarlberg. » More info suitable 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 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.
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:
Furthermore, CLA strengthen the immune system, improve the resistance to bacteriaBacterium Linens (red culture bacteria) are brushed with salt water on the cheese. » More info and viruses, have antioxidant and anticarcinogenic (protectionTo 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 against cancer and cardiovascular diseaseTo kill off any germs present in the milk, it is briefly heated and then immediately cooled again. » More info).
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.
When you visit any web site, it may store or retrieve information on your browser, mostly in the form of cookies. Control your personal Cookie Services here.