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.

Leche certificada de Granja is the certified farmhouse milk produced across Spain according to a strict set of rules and guidelines ensuring the best quality and characteristic properties. This milk is produced on small farms by pure-bred cows.

To preserve its natural characteristics, this milk is minimally processed and is only pasteurized and immediately packaged on the farm. Leche certificada de Granja can also be sold raw because of the high hygienic standards that are kept on certified farms. 

Sitaka is a traditional dairy product that originates from the Dodecanese islands in Greece, particularly from the island of Kasos. It is a unique soft cheese with a yogurt texture, made from goat's or sheep's milk. Sitaka is known for its rich, creamy texture, which is similar to clotted cream, making it spreadable and perfect for a variety of uses.

The flavor of sitaka is tangy and slightly sour, with a buttery undertone that comes from the slow fermentation process. Its production involves cooking milk gently until it thickens, allowing the cream to rise to the top. After straining the mixture, the fat is skimmed off, resulting in sitaka. 

Camel herding is deeply rooted in the life, culture, and tradition of the Karrayyu, an ancient nomadic pastoralist tribe living in Ethiopia. Karrayyu herders residing in the Fantalle district have a long tradition of camel milking, camel milk production, and consumption of fresh camel milk, which, along with barley, has been an essential food source for the tribe.

Milking typically happens twice a day, and the milk is traditionally collected in grass-woven vessels before being sold in nearby towns. Distinguished by a unique, savory, and aromatic flavor, fresh Karrayyu herder’s milk has a pure white color and thick foam on its surface. 

Montasio fresco is a semi-hard, unpasteurized cow's milk cheese produced following traditional methods dating back to the 13th century. The cheese is aged for a minimum of 60 days (and up to 120), resulting in a delicate, creamy flavor with lactic notes reminiscent of fresh milk, yogurt, and cream.

Its texture is compact and straw-colored, featuring a smooth rind. Montasio fresco pairs well with fruits like apples and grapes, and complements wines such as Sauvignon Blanc. It's also a key ingredient in traditional dishes like "frico," a cheese and potato pancake from the Friuli region.