Haymilk (German : Heumilch; Italian : latte fieno) is a dairy milk produced from animals that have mainly been fed fresh grass and (dry) hay, rather than fermented fodder. The milk is thus produced according to the tradition in the Alps. The term haymilk is registered as a traditional speciality guaranteed in the UK and the European Union, and can only be used for milk produced corresponding to those specifications. [1] [2] [3]
The milk can only be produced from animals that received mainly hay (winter) and "fresh grass, leguminous plants and foliage" in summer, but also roughage like green rapeseed, green maize, green rye and fodder beets is permitted. For a maximum of 25%, also cereal crops (wheat, oats, rye, etc.) and beans, field peas, lupins, oleaginous fruits. [1] Products like fallen fruit, urea and potatoes can not be used as feed, and sewage sludge can not be used as a fertilizer on the land. [1]
Three different products were registered as a traditional speciality guaranteed, depending on the animal that is the source of the milk. In each case the name is registered in 5 languages, while a 2021 amendment request has been published to also include the name in Slovenian. [4]
| Animal | Date of Registration | Code | Name (English) | Name (German) | Name (Italian) | Name (French) | Name (Spanish) | Name (Slovenian) |
|---|---|---|---|---|---|---|---|---|
| Cow | 2016 | TSG-AT-1035 | Haymilk | Heumilch | Latte fieno | Lait de foin | Leche de heno | Seneno mleko |
| Sheep | 2019 | TSG-AT-2289 | Sheep's Haymilk | Schaf-Heumilch | Latte fieno di pecora | Lait de foin de brebis | Leche de heno de oveja | Ovčje seneno mleko |
| Goat | 2019 | TSG-AT-2290 | Goat's Haymilk | Ziegen-Heumilch | Latte fieno di capra | Lait de foin de chèvre | Leche de heno de cabra | Kozje seneno mleko |
Several cheeses must be made from haymilk: for example the protected designation of origin cheeses Vorarlberger Bergkäse, Vorarlberger Alpkäse, Tiroler Bergkäse and Tiroler Almkäse. [5]
Mozzarella is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way.
A traditional speciality guaranteed is a traditional food product protected under European Union and/or United Kingdom law. This label differs from the geographical indications protected designation of origin (PDO) and protected geographical indication (PGI) in that the TSG label does not certify that the protected food product has a link to a specific geographical area, and thus a product can be produced outside the area or country from which it originates.
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect names of agricultural products and foodstuffs, wines and spirits. Products registered under one of the three schemes may be marked with the logo for that scheme to help identify those products. The schemes are based on the legal framework provided by the EU Regulation No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs. This regulation applies within the EU as well as in Northern Ireland. Protection of the registered products is gradually expanded internationally via bilateral agreements between the EU and non-EU countries. It ensures that only products genuinely originating in that region are allowed to be identified as such in commerce. The legislation first came into force in 1992. The purpose of the law is to protect the reputation of the regional foods, promote rural and agricultural activity, help producers obtain a premium price for their authentic products, and eliminate the unfair competition and misleading of consumers by non-genuine products, which may be of inferior quality or of a different flavour. Critics argue that many of the names, sought for protection by the EU, have become commonplace in trade and should not be protected.
Café au lait is coffee with hot milk added. It differs from white coffee, which is coffee with cold milk or other whiteners added.
Burrata is an Italian cow's milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and clotted cream, giving it an unusual, soft texture. It is a speciality of the Puglia region of southern Italy.
Bergkäse refers to a number of varieties of cheese produced in the Alps. This includes products of mountain farming, the cultivation of alpine pastures as well as the milk processing of local producers in dairies. The term does not say much about the type or production method of the product called mountain cheese, which is usually a hard or semi-hard cheese with no or little holes, usually with a natural rind, but there are also semi-hard cheeses and soft cheeses under this designation. The term is used also generically for Swiss-type or Alpine cheeses, which resemble these in taste and texture but do not come from one of the traditional cheese making regions. The texture is rather hard, sometimes with small holes or cracks, the flavour strong and often a bit nutty.
Skilandis or Kindziukas is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's stomach or bladder, but today may be contained in other skins. The sausage is dried and cold-smoked. Skilandis dates back to at least the 16th century - the word skilandis is referred to in documents from various locations across the Grand Duchy of Lithuania as early as in the 16th-18th centuries.
Neapolitan pizza is the version of the round pizza typically prepared in the Italian city of Naples and characterised by a soft, thin dough with high edges. The tomatoes are traditionally either San Marzano tomatoes or pomodorini del Piennolo del Vesuvio, which grow on the volcanic plains to the south of Mount Vesuvius, and the cheese is traditionally mozzarella di bufala campana or fior di latte di Agerola. Pizza napoletana is a traditional speciality guaranteed (TSG) product in the European Union and the United Kingdom, and the art of its making is included on UNESCO's list of intangible cultural heritage.
Rupjmaize is a traditional dark bread made from rye and is considered to be the staple of the Latvian diet. The first written references to Latvian rye bread are found in a recipes book dating back to 1901.
Prague Ham is a type of brine-cured, stewed, and mildly beechwood-smoked boneless ham originally from Prague in Bohemia. When cooked on the bone, it is called šunka od kosti, considered a delicacy. It was first marketed in the 1860s by Antonín Chmel, a pork butcher from Prague's Zvonařka on the Nuselské schody.
Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice. Nowadays the cheese has become one of the symbols of Latvian culture.
The KäseStrasse Bregenzerwald is a non-profit organisation and route which links cheese-producing businesses of the Bregenz Forest in Vorarlberg (Austria).
Boerenkaas is a Dutch cheese, most of which is handmade from raw milk. The milk may be from cows, goats, sheep or buffalo; at least half of it must be from the farm where the cheese is made. The cheese may also contain cumin or other seeds, herbs, and spices.
The regional cuisine of different regions of the Alps is called Alpine cuisine. Despite clear regional differences, this cuisine has been characterised throughout the entire Alpine region for centuries by the isolated rural life on the alpine huts and in the mountain villages. The staple foods that are still available today include milk and dairy products, cereals and desserts, as well as meat preserved by drying and smoking.
Vorarlberger Bergkäse is a regional cheese specialty from the Austrian state of Vorarlberg. It is protected within the framework of the European designation of origin (PDO).
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