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
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.