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Landschaftliches Kulturerbe

Hay milk tastes lovely because of its rich biodiversity

What is hay milk, actually? Hay farming is the most original form of milk production. Hay milk cows feed on fresh grasses and herbs in summer and hay in winter. The hay milk quality label guarantees that only the best milk is used to make the products, which are manufactured entirely without fermented feedstuffs such as silage.
Landschaftliches Kulturerbe
Protecting tradition. The EU quality label TSG.
Hay milk TSG – a traditional speciality guaranteed, promises even more quality and authenticity. A special protection that preserves the traditional manufacturing method.

Good for the body and soul

According to a study by the University of Natural Resources and Applied Life Sciences in Vienna, milk products contain around twice as much omega-3 fatty acids and conjugated linoleic acids (CLA) as conventional dairy products and help people to stay healthy.

A first-class natural resource

Cheese can only be matured for a longer period if it is made of premium ingredients. Hay milk possesses these attributes and is therefore the ideal raw material for cheese specialities.

Greater variety – more flavour

Numerous taste tests confirm it to be true: More biodiversity in the feed produces better diversity and the hay milk’s incomparable aroma

Nature pure

The particularly gentle and extensive farming methods of hay-milk farmers have a positive effect on nature and make a decisive contribution to the protection of the environment and the preservation of biodiversity.

Good for the body and soul

According to a study by the University of Natural Resources and Applied Life Sciences in Vienna, milk products contain around twice as much omega-3 fatty acids and conjugated linoleic acids (CLA) as conventional dairy products and help people to stay healthy.

A first-class natural resource

Cheese can only be matured for a longer period if it is made of premium ingredients. Hay milk possesses these attributes and is therefore the ideal raw material for cheese specialities.

Greater variety – more flavour

Numerous taste tests confirm it to be true: More biodiversity in the feed produces better diversity and the hay milk’s incomparable aroma

Nature pure

The particularly gentle and extensive farming methods of hay-milk farmers have a positive effect on nature and make a decisive contribution to the protection of the environment and the preservation of biodiversity.

More benefits
Originally good to nature

Is hay milk good for nature?

Yes! Hay milk, biodiversity, sustainability and animal welfare are closely linked and the reasons are numerous. Details here.

Originally good to nature

Is hay milk good for nature?

Yes! Hay milk, biodiversity, sustainability and animal welfare are closely linked and the reasons are numerous. Details here.
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Promoting biodiversity

The natural methods of traditional hay farming promote biodiversity in fields, meadows and pastures.
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More animals welfare with the Kuhwohl Initiative (Cow Well-being Initiative)

Hay milk farmers care deeply about animal welfare. They don’t just keep livestock, they give their animals good lives. Their focus is on species-appropriate feeding, exercise and bovine health.
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Sustainable actions

Sustainability is not a trend for hay milk farmers but a part of their longstanding tradition. A passing fad. Sustainable farming methods that have evolved over generations preserve resources and protect the environment.