Alpbachtaler Heumilchkäse

 
Record Number: 63
 
Disclosure Date
Since primeval timesdairy cows have been fed with hay in the Tyrolean region of Alpbachtal. As early as in the 16^th  century the region of Alpbachtal was known for hay-feeding of dairy cows and the processing of fat cheese.
 
 

Photo: BM...

Title
Alpbachtaler Heumilchkäse
(Alpbachtaler hay-milk cheese)
 
 
Abstract or claim
Cheeses produced from traditional hay-milk obtained from dairy cows of the region.
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.
Alpbachtaler Heumilchkäsederives 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 Alpbachtaler 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
Alpbachtal, Tyrol, Austria
 
Field of search
Food and Agriculture
 
Name of information provider
---
 
Name of applicant for title
---
 
Holder of knowledge or associated resources
About 65 hay-milk producers and the alpine dairy Reith im Alpbachtal.
 
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, to date, this method of production is in use in the region of Alpbachtal.
 
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 12^th  century. Later, the term “Schwaige” was sometimes used to refer to the 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 due to the landlord.
 
As early as in the 16^th  century the region of Alpbachtal 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 19^th  century. Since then, dairy farmers in the Alpbachtal have passed down the knowledge of hay making and hay feeding in winter for generations.
 
It was only in the second half of the 19^th  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 19^th  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 of cheese making and contributed to the development of a cheese culture.
 
In the middle of the 20^th  century the use of silage fodder was increasingly reduced in favour of feeding hay and, finally, the Alpbachtal area was declared a prohibited zone for silage fodder.
 
In 1945 the dairy Reith im Alpbachtal was founded.
 
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, by contrary, the percentage is approximately 20%.
 
- Region:
The Alpbachtal is a side valley of the Inn valley and is located in the political district of Kufstein, Tyrol, at altitudes between 510 and 2400 metres. The region derives its name from the river Alpbach (= Alp brook) which runs across the entire valley. The two main municipalities are Reith im Alpbachtal at the entrance of the valley and Alpbach.
 
Climatic conditions:
The Alpbachtal area is characterized by climatic conditions typical of low mountain ranges. Winters are long lasting, summers are short and rather chilly. The annual average temperature is 8.1^o C. In winter temperatures reach -1.8°C – 3.9°C, in summer 13.5°C – 17.6°C.
The annual average precipitation is about 1,300 mm.
 
Soil conditions:
Silicate and limy soils are predominant in the region.
 
Flora:
The alpine pastures of the Alpbachtal are located at altitudes between 1,100 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 alpina), arnica, gentian, and globeflower (Trollius sp.).
This specific diversity of grasses and herbs in the green fodder and the hay produced therefrom provide the basis for the unique taste of the Alpbachtaler hay-milk cheese.
 
- Hay-milk:
Hay-milk is raw milk which is obtained from cows that are fed green forage 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 but very few Clostridia spores. The presence of clostridial spores is undesirable in cheese processing as their outgrowth in raw milk may cause butyric acid fermentation and thus late-blowing defects in cheese. Moreover, clostridial 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).
 
The use of hay-milk for cheese processing accommodates consumer demands for food products close to nature. Furthermore, the high calcium content (100 g hay-milk cheese cover the RDA - recommended daily allowance for adults) and the high levels of the nutritionally and physiologically important conjugated linoleic acids (CLA) and omega-3 fatty acids are to be highlighted.
 
Austrian Hay-milk Regulation (“Heumilchregulativ”):
The Austrian Hay-milk Regulation lays down the production requirements for hay-milk.
Banned are:
- production, 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, cideries of the food industry
  (e.g. draff or wet chips)
- soaked feedingstuffs
- feedingstuffs of animal origin (milk, whey, meat-and-bone meal etc.)
- feeding of kitchen, garden and fruit waste, 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
  matter portion required by dairy cattle.
- Wheat, barley, oats, triticale and maize as provender. Up to max. 25% of the
  provender in terms of weight can be field beans, field peas and extracted shreds.
- Up to 1 hectare of green maize as stock in cases of seasonal green-fodder shortage.
Exemption: Registered feedingstuffs in dry condition: non-molassed dry shreds.
 
Fertilization provisions:
The spreading of sewage sludge or its products and of compost from municipal solid waste is banned on all agriculturally used areas of the milk supplier.
Between fertilization and the use for fodder production a waiting period of three weeks is to be observed.
 
Application of chemical substances:
The area-wide application of pesticides on the forage areas of the milk supplier is strictly prohibited.
 
The application of registered sprays against flies (diptera) in dairy barns 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 within the first ten days after calving and during the mandatory waiting period of medicinal products.
 
- Alpbachtaler hay-milk cheese:
The term Alpbachtaler Heumilchkäse is used in the context of the Austrian Regions of Delight for hard cheeses and semi-hard cheeses.
 
Alpbachtaler Heumilchkäse is produced from hay-milk (silage-free milk) obtained from cows in the region of Alpbachtal. During summer the cows graze plants and herbs on mountain slopes and pastures, during winter they are fed with hay and corn produced on-farm.
 
About 75 dairy farmers, 27 thereof organic farmers, provide the alpine dairy Reith im Alpbachtal with hay-milk.
The dairy processes about 2.1 million litres of milk into various milk products.
 
Method of production:
Today a range of hay-milk cheeses is produced in the region. This includes both hard cheese and semi-hard cheeses.
Depending on the cheese variety, the production methods of Alpbachtaler Heumilchkäse differ and, subsequently, the cheese products have specific matrices, forms, sizes, and characteristic flavours.
Cheeses are sold under trademarks such as Alpbachtaler Bergkäse, Alpbachtaler Kellergold, Alpbachtaler Hornkäse, Alpbachtaler Bierkäse, Alpbachtaler Stangenkäse, Alpbachtaler Dorfkäse, and Alpbachtaler Rahmtilsiter.
 
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:
Alpbachtaler 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:
Alpbachtaler Heumilchkäse is marketed by “ARGE Heumilch Tirol” (hay-milk consortium Tyrol), directly or by retailers.
 
Connection with the geographical area and Traditional Knowledge:
- Specific soil and climate conditions in the alpine region of Alpbachtal 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 Alpbachtaler Heumilchkäse are
  directly related to the local alpine flora fed to the dairy cows.
- The production of Alpbachtaler 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:
Alpbachtal hay-milk is not only used for the production of cheese, but also for producing butter and fresh milk.
A culinary speciality are cheese dumplings (Kasknödl) made from hay-milk.
 
- Protection:
-
 
Key Words
Food and Agriculture, Traditional Knowledge, Austria, Tyrol, Kufstein, Alpbachtal, milk, Hay milk, cheese, hay-milk cheese, Alpbachtaler 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 eingesetzten 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.
- Alpbach – Schönstes Dorf Österreichs
  http://www.alpbach.at/
- Alpbachtal (Tyrol)
  http://de.wikipedia.org/wiki/Alpbachtal
- Alpbachttal & Tiroler Seenland – Orte/Städte
  http://www.tiscover.at/at/guide/5,de,SCH1/objectId,RGN131665at,folder,CITY,season,at1,selectedEntry,city/city.html
- Alpbachtaler Heumilchkäse
  http://www.genuss-region.at/article/archive/11814
- Alpenpflanzen der Südwestalpen
  http://www.oeav-events.at/service/Zeitungen/austria-zeitung/an34_04/an4.html
- Willkommen bei der ARGE Heumilch Österreich
  http://www.heumilch.at
- ARGE Heumilch Tirol
  http://www.tirolkaese.at
- Die forstlichen Wuchsgebiete Österreichs: Wuchsgebiet 2.1: Nördliche
  Zwischenalpen – Westteil
  http://bfw.ac.at/300/1185.html
- „Genussregion“ bezeichnen. Ausschlaggebend  dafür ist der Alpbachtaler
  Heumilchkäse.
  http://www.alpbach.tirol.gv.at/system/web/news.aspx?detailonr=217873442&sprache=1
- Folder der Genussregion Alpbachtaler Heumilchkäse
  http://www.genuss-region.at/article/archive/11816
- Heumilch – Das Original
  www.dasmondseeland.at/aktuell/documentdownload.php?id=87
- Käse aus dem Alpbachtal
  http://www.agrarnet.info
- Käserei Reith i.A.
  http://www.kaeserei-reith.at
- Klima Kufstein
  http://www.kufstein.at/system/web/fakten.aspx?detailonr=65462
- Klimadaten von Österreich 1971 – 2000: Kufstein
  http://www.zamg.ac.at/fix/klima/oe71-00/klima2000/klimadaten_oesterreich_1971_frame1.htm
- Kalkhaltiger Boden
  http://de.wikipedia.org/wiki/Kalkhaltiger_Boden
- Reith im Alpbachtal
  http://www.reithimalpbachtal.tirol.gv.at/system/web/fakten.aspx?menuonr=218625945
- Silikat und saure Böden
  http://www.berge2002.ch/exp/enc/non-living/geology/silikat.html
- Tirol – Hinweise
  http://www.tiscover.at/at/guide/32330sy,de,SCH1/objectId,RGN16at,adviceObjectId,ADV472153at,curr,EUR,folder,ADVICE,season,at1,selectedEntry,hint/hint.html
- WS 2005/2006: Pflanzenökologie - Teil: Mineralstoffhaushalt
  http://www.homepage.steudle.uni-bayreuth.de/lectures/WS200405/MineralstoffhaushaltB.pdf
 
All internet references last accessed on 16 October 2008.
 
Language Code
German
 
Product of www.genuss-region.at
Yes
 
Regional contact
Tourismusverband, Alpbachtal & Seenland
Zentrum 1
6233 Kramsach
Phone: 0043 5336-600 600,
Fax: 0043 5336-600 699
www.alpbachtal-seenland.at
e-mail: info@alpbachtal-seenland.at
 
Authors: Mag. Doris Reinthaler, Mag. Eva Sommer, Dr. Erhard Höbaus
 

01.03.2011, Lebensministerium III/4