The hay milk cow, the gourmet among the cows

are cows ruminant. A specialized digestive tract allows them to digest plants and turn them into high-quality foods like milk and meat. The natural nutritional basis for hay milk cows is therefore species-appropriate feeding with grass and in winter with hay. This type of feeding is the most original and has been handed down for generations. Cows spend seven to nine hours a day eating, up to 100 kg of grass end up in their stomach or stomachs every day because they have several. In total, they chew about 30.000 times a day. Hay milk cows enjoy the best of the meadows in summer, namely particularly juicy grass, flowers and aromatic herbs. Altogether up to 1.000 different grasses and herbs to grow. Fermented feed such as silage is strictly prohibited.

ruminant

In winter, the species-rich summer fodder is on the cow's menu in dried form as fragrant hay. A hay milk cow gets up to 20 kg of it per day. In addition, possibly some mineral-rich grain meal.

Of course, fresh water is also very important. A cow needs 30 to 120 liters per day. The cows spend a large part of their time digesting their food, “rumination”.

Vegetable food is difficult to digest. In addition, the cows swallow the grass or hay immediately after they have hardly chewed it. The cow later takes its time, regurgitates portions of the food it has eaten and chews it back with relish. She therefore spends many hours, mostly lying comfortably on the meadow or in the stable chewing the cud.

 

Why does hay milk cheese taste so incomparable?

Hay milk farming means that the cows are fed with the cycle of nature. They enjoy a variety of grasses in fresh or dried form, flowers and herbs.

The cows thank you for this with a very special kind of milk, hay milk. Because the naturalness and diversity of this "feed cocktail" is reflected in the high quality of the milk and the particularly full aroma of the Hay milk cheese specialities.