Photo: BMLFUW/Rita Newman
Zillertaler Heumilchkäse
Record Number: 62
Disclosure Date
Since primeval times dairy cows have been fed with hay in the Austrian mountain areas.
As early as in the 16th century the region of Zillertal was known for the processing of fat cheese.
Photo: BM...
Zillertaler Heumilchkäse
(Zillertaler hay-milk cheese)
Abstract or claim
Traditional processing of various types of cheese with hay-milk in the region of Zillertal, Tyrol.
Hay-milk is the term used for milk which is obtained from cows that are fed green fodder in summer and hay in winter. Silage fodder is banned.
Hay-milk has taste components which are directly related to the local diversity of alpine plants and herbs.
Zillertaler Heumilchkäse derives its characteristic taste both from the quality of hay-milk and the traditional knowledge of artisan cheese making.
Due to the extensive dairy-cow keeping the regional production of Zillertaler Heumilchkäse contributes to the sustainable preservation of the alpine and mountainous landscape and the floral biodiversity of its meadows and pastures.
Name of product, Product class
Cheese, milk products
Name of region
Zillertal, Tyrol, Austria
Field of search
Food and Agriculture
Name of information provider
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Name of applicant for title
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Holder of knowledge or associated resources
700 - 800 hay-milk producers, 4 dairies in the region of the region Zillertal
Grantee(s), holder(s),
assignee(s) or owner(s) of title, if any
---
Descriptors
- History:
Since primeval times dairy cows have been fed with hay in the Austrian mountain areas and this method of production is still in use in the region of Zillertal.
As early as in the Middle Ages cheese was produced from hay-milk on "Schwaighöfen" (farmhouses) in the foothills and mountains of Tyrol. “Schwaig” is a Middle High German word which refers to a special type of settlement and, even more, farming, in Alpine regions. Often "Schwaighof" farmhouses were established as permanent settlements by sovereigns themselves and used especially for the purpose of dairy farming (in particular for cheese production). They have been documented in Tyrol and Salzburg since the 12th century. Later, the term “Schwaige” was sometimes used to refer to alpine pastures used only during the summer months. Dairymen and dairymaids are sometimes called "Schwaiger" and "Schwaigerin". The farmers had to deliver part of the cheese as a due to the landlord.
As early as in the 16th century the region of Zillertal was known for hay-feeding of dairy cows and the processing of fat cheese while in other parts of Tyrol the production of cheeses low in fat prevailed up to the 19th century. Since then, dairy farmers in the Zillertal have passed down the knowledge of hay making and hay feeding in winter for generations.
It was only in the second half of the 19th century that the production of fat cheese started to boom.
Cheese production in Tyrol has benefited above all from its geographical position within the north-south trade-route Munich (Germany)-Innsbruck (Austria)-Bolzano-Milan (Italy).
Up to the 19th century, the processing of cheese was largely restricted to farms. Cheese was predominately produced for farmers’ own consumption and as landlord dues.
The agricultural and climatic conditions favoured the development of cheese varieties typical of specific regions.
Also numerous monasteries enhanced the knowledge on cheese making and contributed to the development of a cheese culture.
In 1921 the “Bergkäserei Zillertal” (mountain cheese dairy Zillertal) was founded.
In the middle of the 20th century the use of silage fodder increasingly diminished in favour of feeding hay and, finally, the Zillertal area was declared a prohibited zone for silage fodder.
Since 1995, after Austria’s accession to the European Community, the abandonment of silage fodder has been funded within the framework of the Austrian Agri-Environmental Programme (ÖPUL).
In 2004, delegates from Vorarlberg, Tyrol, Salzburg, Upper Austria, and Styria founded the “Österreichische ARGE Heumilch” (Austrian consortium for hay-milk) in Innsbruck, Tyrol. This consortium is the umbrella organisation of hay-milk associations in the Austrian Federal Provinces and a voluntary association of Austrian dairy farmers and cheese dairies processing hay-milk.
Hay-milk is a rare speciality. Only about 3 % of the milk produced in Europe is hay-milk. In Austria, on the contrary, the percentage is approximately 20 %.
- Region:
Photo: BMLFUW/Rita Newman
It is situated in the political district of Schwaz, Tyrol, at an altitude between 550 - 3509 m and encompasses 25 municipalities.
Climatic conditions:
The Zillertal has climatic conditions typical of high mountains. It is characterized by an annual precipitation of about 975 mm. Strong foehn winds may occur in spring and summer and inversion temperatures during winter. Warm foehn winds allow for a rapid drying of plants and soils. Distinct temperature differences between day and night favour the growth of strong and healthy plants.
Soil conditions:
Slightly brashy and sandy soils allow good aeration and warming of soils as well as easy soil cultivation. Soils and climatic conditions provide optimal conditions for cattle breeding and hay making.
Flora:
The alpine pastures of the Zillertal are located at altitudes between 900 and 2,000 m.
The mountain flora is the result of local soil and climatic conditions and is characterized by a rich diversity of alpine plants, such as blue alpine daisy (Aster alpinus), alpine toadflax (Linaria alpine), arnica, gentian, and globeflower (Trollius sp.).
The specific diversity of alpine grasses and herbs in the green fodder and the hay produced therefrom provide the basis for the unique taste of Zillertaler Heumilchkäse.
- Hay milk:
Hay milk is raw milk which is obtained from cows that are fed with grass in summer and hay in winter. Silage fodder is banned.
The local diversity of alpine plants and herbs is directly related to the quality of hay milk.
Hay milk is characterized by its very small number of Clostridia spores. The presence of clostridial spores is undesirable in cheese processing, as their outgrowth in raw milk may cause butyric acid fermentation, the late-blowing defect in cheese. Moreover, clostridia spores are especially harmful to infants and toddlers. Clostridia can multiply in silage fodder, but are unable to grow in dry hay.
Austrian hay milk contains very few clostridia spores (less than 200/ litre milk). Thus hay milk can be used directly for cheese processing without using preservatives or additives. For this reason, hay milk has gained a particular reputation as a special milk for the production of hard cheeses.
In contrast, standard raw milk obtained from cows fed with silage fodder has to be treated in order to remove or suppress clostridia spores as they are able to survive pasteurization. This is done by a special centrifugation or by means of preservatives (nitrate or lysozyme).
Photo: BMLFUW/Rita Newman
Austrian Hay-milk Regulation (“Heumilchregulativ”):
The Austrian Hay-milk Regulation lays down the production prerequisites for milk termed hay-milk as follows:
Banned are:
- production and storage of silage fodder or silage balls on the dairy farm, feeding of silage fodder
- production and feeding with moist hay or fermenting hay
- feeding with residues from breweries, distilleries, or cideries from the food industry (e.g. draff or
wet chips)
- soaked feedingstuffs
- feedingstuffs of animal origin (milk, whey, meat-and-bone meals etc.)
- feeding of kitchen, garden and fruit wastes, potatoes and urea
- feedingstuffs with added antibiotics, chemotherapeutic substances or hormones.
Feedingstuffs allowed for milk cows are:
- Green rape, green rye and fodder beet as supplementary feed up to 25% of the dry mass required
by dairy cattle.
- Wheat, barley, oats, triticale, and maize as provender. Up to 25% of the provender can be field
beans, field peas and extracted shreds.
- Up to 1 hectare of green maize as stock for cases of seasonal green-fodder shortage.
Exemption: registered feedingstuff in dry condition: non-molassed dry shreds.
Fertilization provisions:
The spreading of sewage sludge or its products and of compost from municipal solid waste on all agriculturally used areas of the dairy farm is banned.
Between fertilization and the use for fodder production a minimum waiting period of three weeks is to be observed.
Application of chemical substances:
The area-wide application of pesticides on all fodder-fields of the dairy farm is not permitted.
The application of registered sprays against flies (diptera) in stables is allowed only when cows are not present.
Substances for udder disinfection have to be applied in a manner which excludes any contamination of the milk.
Milk delivering bans:
It is not permitted to deliver milk during the first ten days after the birth of calves and prior to the end of the mandatory waiting period of medicinal products.
- Zillertaler hay-milk cheese:
Photo: BMLFUW/Rita Newman
Zillertaler Heumilchkäse is produced from hay milk (silage-free milk) obtained from cows of the region. During summer the cows graze the plants and herbs on the mountain slopes and pastures. During winter the cows are fed with hay and corn produced on-farm.
Around 700-800 dairy farmers deliver about 30 million kg of hay-milk to the local alpine dairies annually.
Today a range of hay-milk cheese varieties are produced in the region, among them brands like Zillertaler Bergkäse or Almkäse, Zillertaler Emmentaler, Zillertaler Graukäse, Zillertaler Bauernkäse, Zillertaler Rahmlaib, Zillertaler Gold, Zillertaler Schmugglerkas, Edelweiß Frischkäse or Kirchtagskäse.
Additionally, local small alpine cabins produce cheese from hay-milk which is known as Zillertaler Almkäse.
Quality control:
The quality of hay milk is controlled three times per month by the Federal Research Institute for Alpine Dairying at Rotholz, Tyrol.
Quality labelling:
Zillertaler Heumilchkäse is marketed under the quality label “Qualität Tirol”, held by Agrarmarketing Tirol. The quality label stands for sustainable agriculture on small-scale farms and high-quality products characterized by excellent taste and exquisite aroma. Additionally, the label ensures that the product originates and is processed in Tyrol.
- Marketing:
Zillertaler Heumilchkäse is marketed by ARGE Heumilch Tirol, wholesale, retailers, the hotel and catering industry, or directly on-farm.
Connection with the geographical area and Traditional Knowledge:
- Specific soil and climate conditions in the alpine region of Zillertal result in a richness of native
alpine flora which enables extensive management of milk cows on alpine pastures.
- Strong link with the area: Milk cows are grazed on alpine plants and herbs and/or are fed with
grass and hay produced on the holdings.
- The special, unique flavour and the spicy aroma of Zillertaler Heumilchkäse are directly related
to the local alpine flora fed to the dairy cows.
- Traditional artisanal cheese production in small-scale alpine cheese dairies.
- The production of Zillertaler Heumilchkäse is the result of Traditional Knowledge passed on
from generation to generation: The Traditional Knowledge and expertise of dairy cow farmers
(adapting the management of herds to environmental constraints, methods of keeping dairy cows
in mountain areas, methods of hay making, methods of feeding with green fodder and hay,
avoiding silage fodder) and of alpine dairies (production, ripening and storage of cheese).
- Utilization:
Zillertaler hay-milk is not only a perfect raw material for the production of cheese, but, due to its excellent taste, is also perfectly suited for use as fresh milk.
- Protection:
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Key Words
Food and Agriculture, Traditional Knowledge, Austria, Tyrol, region, Zillertal, milk, Hay milk, cheese, hay-milk cheese, Zillertaler Heumilchkäse, Zillertaler hay-milk cheese
Bibliography / References
- EHRLICH, M. (2006): Untersuchung von Molkereimilchprodukten aus Deutschland auf gesundheitlich
bedeutsame Fettsäuren (Omega 3, Omega 6, CLA) unter Berücksichtigung des eingesetzte
Maisfutters; Universität Kassel, Witzenhausen, June 2006.
- GINZINGER, W.; KUPFNER, B.; TSCHAGER, E.; ZANGERL, P. (1995): Trockenschnitte als Futtermittel
für hartkäsetaugliche Milch; Milchw. Berichte 125, 184 – 186.
- GINZINGER, W.; TSCHAGER, E. (1993): Einfluss der Fütterung auf die Qualität von Milch und
Milchprodukten; Österr.Braunvieh 23, 4-6.
- MOREL I., WYSS U., COLLOMB M. (2006): Grünfutter- oder Silagezusammensetzung und
Milchinhaltstoffe; Agrarforschung 13, 228 - 233.
- Codex Alimentarius Austriacus, Chapter B 32: Milk and milk products
- Proceedings ALFA Annual Meeting 2001, 29 - 31 May 2001, Wolfpassing, 163 – 165.
- SCHREIBER, M. (2002): Gehalt an konjugierten Linolsäuren (CLA) in österreichischer Trinkmilch
unterschiedlicher Provenienz; Diploma thesis at the Federal Research Institute for Alpine Dairying
at Rotholz
- TSCHAGER, E., GINZINGER, W., DILLINGER, K. (2001): Fettsäurespektrum des Milchfettes in
Abhängigkeit von Fütterung und Haltung.
- TSCHAGER, E.; ZANGERL, P.; SEBASTIANI, H.; KNEIFEL, W.; LANG, C.; LEGNER, H. (1994):
Organoleptische, technologische und ernährungsphysiologische Eigenschaften von Almmilch;
Milchwirtschaftliche Berichte 120, 152-157.
- ARGE Heumilch Österreich
http://www.heumilch.at/index.php
- ARGE Heumilch Tirol
http://www.tirolkaese.at
- Das Zillertal
http://www.mayrhofen.at/ferienregion/zillertal.html
- Die Pflanzenwelt im Hochgebirgs-Naturpark
http://www.naturpark-zillertal.at/index.php?id=1077
- Käsegeschichte Österreichs
http://www.kaesesommelier.at/fileadmin/vksoe/downloads/Kaesegeschichte.pdf
- Heumilch-www.heumilch.at
http://www.ama-marketing.at/index.php?id=1027
- Zillertal
http://de.wikipedia.org/wiki/Zillertal
- Tirol
http://aeiou.iicm.tugraz.at/aeiou.encyclop.t/t531390.htm
- Der Bezirk Schwaz (SZ)
http://www.tirol.gv.at/fileadmin/www.tirol.gv.at/themen/gesellschaft-und-soziales/integration/downloads/Landeskunde/schwaztext.pdf
- Waldtypisierung und Waldstratifizierung Tirol
http://www.waldtypen.at/downloads/nordtirol/vortraege/Teil_Allg_WT.pdf
- Zillertaler Heumilchkäse
http://www.genuss-region.at/article/archive/11809
- Sennerei Zillertal – Das Unternehmen
http://www.sennerei-zillertal.at
- Bergkäserei Zillertal
http://www.bergkaeserei-zillertal.at
- Steckbrief Zillertal
http://www.mayrhofen.at/fileadmin/mayrhofen/Bilder/Download_Area/Steckbrief_Zillertal.pdf
- Zillertal du bist mei’ Freud (käse.pur 1/07)
http://www.genuss-magazin.eu
- Zillertler Heumilchkäse
http://www.amtirol.at/index.php?id=288&topId
All internet references last accessed on 20 October 2008.
Language Code
German
Product of www.genuss-region.at
Yes
Regional contact
Sennerei Zillertal
Hollenzen 116
6290 Mayrhofen,
Phone: 0043 5285-63906
Fax: 0043 5285-63712,
E-Mail: office@sennerei-zillertal.at
www.sennerei-zillertal.at
Autoren: Mag. Eva Sommer, Mag. Doris Reinthaler, Dr. Erhard Höbaus
12.07.2010, Lebensministerium III/4