Life in green

What we find in “hay milk” is the real milk taste of long ago.

Pure milk, the closest thing you’ll find to traditionally produced milk.

2017.03.17

The current move towards ever more natural foods has led us to seek out products that are as simple as possible and above all as close as possible to the flavours and production methods of long ago.

Milk is one of the fundamental components of our diet and therefore the quality of this milk is important in terms of safeguarding our health.

Since the 1960s, following the industrialisation of the farming sector and the consequent mechanisation, the production of silage or fermented fodder for use as farmyard animal fodder became increasingly widespread, which led to a reduction in the production of natural dry fodder.

The main difference between hay milk and the milk that you normally find in the shops lies precisely in the kind of food with which the cows that produce the milk are fed. Unlike the case of industrial milk production, hay milk is produced in the natural, old-fashioned way, in other words without the use of silage, so this milk tastes better and contains a number of beneficial elements that our bodies need.

The forage that the animals eat is seasonal. In summer the farmers let the livestock out to graze in the alpine pastures while the calves remain in the alpine farmsteads. What they eat changes with the seasons. During the summer grazing season the animals eat fresh alpine grasses flowers whereas during the winter they are fed on a combination of hay and approved, non genetically modified fodder. The cows from which the milk is obtained are not fed any kind of genetically engineered feeds, fodder, fermented hay or baled hay.

The cows are only fed grain-bulk that is rich in minerals and grass that is simply cut, left to dry and the resulting hay is then stored for use during the winter. The pastures contain a wide variety of grasses, indeed somewhere between 30 and 50 different types. Not only do the animals enjoy this wide variety but it also expands the flavour and improves the quality of the milk they produce.



These hay-origin products contain high levels of omega-3 fatty acids, unsaturated fatty acids that our bodies are unable to produce but are extremely useful to us, so we have to get them from what we eat or drink. More importantly, these kinds of foods also have a positive effect on our cardiovascular system.

All this combines to create a virtuous circle from which not only we humans but also the animals and the environment benefit.

 

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