The production of haymilk is the most primitive form of milk production that is adapted to the changing seasons. Austria's principal production areas are Tyrol, Salzburg, and Styria. Dairy cows spend their summer grazing on domestic pastures, where they can enjoy fresh air, clean water and plenty of various herbs and grasses.

Even in winter, they are fed with the highest quality of nutrients, particularly sun-dried hay. The abundance of plants in this area is crucial for the exceptional quality and flavor of the milk, which is rich in healthy Omega-3 fatty acids. Used in the production of hard cheeses and chocolate, this high-quality raw milk delights with its refined and outstanding flavor.

Classified as fresh cheese, this skimmed milk cheese is one of Poland’s most famous products. This white cow cheese is often compared to curd, quark, or cottage cheese, but twaróg is a unique creation not found anywhere else in the world.

It is white in color, springy and lumpy in texture, and has a slightly tart flavor. Twaróg can be more or less sharp depending on how it is made, and three different skimming techniques result in the partially skimmed półtłusty, fully skimmed chudy, and full-fat tłusty. 

Traditionally made in the Belgian Ardennes since the 1800s, Beurre d'Ardenne is a type of butter made from cow's milk. It is crafted in a similar manner even today and produced within the provinces of Luxembourg, Namur and Liège, where the cows graze on lush Ardenne pastures.

In order to preserve the quality and authenticity of the final product, the entire process, including the production of the milk and the maturing and churning of the butter must take place within the designated area. Beurre d'Ardenne is marketed in two varieties, Doux (sweet or unsalted) and Salé (salted).

Produced in Luxembourg since the 1930s, Beurre Rose - Marque Nationale du Grand-Duché is a variety of butter made exclusively using sour cream without the addition of salt. The milk used in its production comes from cows whose nutrition is based on the vegetation of the area.

The aromas of the plants transfer to the taste and smell of this exquisite butter. It is marketed only in 250 and 500-gram packs. Beurre Rose is produced year round and undergoes chemical and organoleptic analysis 15 times a year. It is advisable to keep it in a dark and very cool place to enjoy its taste longer. 

Crème de Gruyère, is a rich, thick dairy product from the Swiss canton of Fribourg, known for its luxurious texture and high fat content (at least 45%, often reaching 50%). Traditionally, cream naturally rises to the surface of fresh milk and is skimmed off by hand, a method still practiced in mountain pastures.

In modern cheese dairies, centrifugal separation extracts the cream mechanically, followed by standardization to adjust fat levels. The cream is then either pasteurized (heated to 75°C for 20-30 seconds) or UHT-treated (135-150°C for 2-6 seconds) to extend shelf life. 

Ländle rheintaler is a semi-hard cheese made with cow's milk. It is firm, smooth, melts, and a bit spicy. The cheese typically ages about four months and comes in 8 kilos (17.6 lbs) wheels. It is often enjoyed as part of a cheese platter, in cooking, or simply on its own.

The cheese's production follows traditional methods, ensuring a high-quality product that reflects the culinary heritage of the region.