The Zillertal is for many the epitome of beautiful natural landscape with lush meadows and rustic pastures, which is maintained and maintained thanks to the sustainable management by the farmers.
Every day, more than 270 farmers lovingly to their cows and deliver their fresh hay milk to the Zillertal hay milk dairy. The Zillertal hay milk dairy is a cooperative, meaning that the farm is owned by the farmers.
Our ultimate goal is the pursuit of highest product quality, closely linked to the well-being of our homeland, the Zillertal. That's why our company processes exclusively purest, GMO-free hay milk from the mountain farmers of the Zillertal.
The production of hay milk is the most original form of milk production and is adapted to the course of the seasons. In the summer, hay-milking cows spend their time in the local pastures and mountain pastures where, in addition to fresh air and clear water, they can enjoy plenty of juicy herbs and grasses. Even in winter they are offered top quality food: they are supplied with sun-dried hay. As a supplement, they receive mineral-rich cereal meal.
Feed from silage such as fermented grass or fermented corn is guaranteed not in the trough. The particularly gentle and extensive farming of haymilk farmers also has a positive impact on nature and contributes significantly to the protection of the environment and the preservation of biodiversity.
Decisive for the special quality and the taste of hay milk is the plant wealth. In Austria's meadows, pastures and mountain pastures grow almost 1.000 grasses and herbs. These areas are a true land of milk and honey for the hay and the basis for the high quality hay milk.
Whether meadow fescue, meadow grass, white clover, cocksfoot grass, meadow foxtail, red clover, fencing peach, ribwort or dandelion, just to name a few: nature provides a varied diet. And that not only tastes the hay milk cows. The higher the biodiversity, the higher the flavor and quality of the raw milk.
The near-natural feeding of hay milk cows during the year with fresh grasses and herbs in summer and sun-dried hay in winter is reflected in the high quality of the milk. This high-quality raw material is refined into various dairy products and convinces with its excellent taste. Even cheese masters swear by hay milk.
Because only by consistently refraining from fermented feed can cheese be produced without the addition of preservatives and without intensive mechanical treatment. In addition, the quality of the milk is particularly important for longer matured cheeses. Only a high-quality raw material can be used to produce cheese that is suitable for a longer maturation. Hay milk has this property and is therefore the ideal raw material for cheese specialties.