Haymilk has been produced in the Land of the Alps since time immemorial. It is a very natural and traditional method of milk production. Haymilk cows are fed exclusively on grasses and herbs: either fresh in the meadows or dried in the form of hay.
In the Land of the Alps, over 8,000 Haymilk farmers produce around 500 million litres of Haymilk per year, which 60 processors convert into valuable Haymilk products. The main production areas are Vorarlberg, Tyrol, Salzburg, Upper Austria and Styria. In Austria, 16% of the total milk production is Haymilk. Throughout the rest of Europe it is only 3%.
The most natural way of milk production
Haymilk production is particularly input-intensive. In the summer, the animals graze on local meadows and mountain pastures. Here, there is fresh air, clean water and a variety of lush flowers, grasses and herbs. More than 60 different plant species thrive on one square metre of mountain meadow. They are fed on hay for the remainder of the year. This is grass which has been cut and dried by the farmers and stored at the farm.
Traditional Speciality Guaranteed
In 2016, Haymilk was the first protected traditional speciality of its kind in the entire German-speaking region to be awarded the EU “Traditional speciality guaranteed” (TSG) seal of quality. It guarantees the traditional composition or traditional method of production of a food product. As a result, Haymilk enjoys special protection and consumers appreciate its guarantee of origin and controlled quality.
Other themes
Alpine cheese has a long tradition in the Land of the Alps. Generations of farmers have sought ways of preserving and refining milk, an especially valuable commodity.
In the Land of the Alps, speck ham (air dried ham) is an alpine speciality with a long tradition. Its production requires a great deal of experience, patience, knowledge and natural raw materials.
Austria is number one in the EU for organic farming. Around 26% of the country is farmed organically and every fifth farm is organic.