Healthy hay milk comes from cows that are fed exclusively on fresh grassland feed, hay and grain. 

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

The alpine cheese is best located in a cellar with high humidity.

To 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.

Whey is the watery greenish-yellow liquid that results from cheese making.

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