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. 

Kiselo mlyako, also known as Bulgarian yogurt, is often cited as one of the oldest and the first types of yogurt that appeared in the world. It is made without any additives, typically from cow, sheep, buffalo, goat milk, or a mixture of these and the two types of probiotic bacteria – Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which was discovered by the Bulgarian microbiologist Stamen Grigorov.

Kiselo mlyako is praised for its rich, creamy flavor and great nutritional value. It is a staple in Bulgarian cuisine and it although it is commonly enjoyed as a drink, it is also often used as an ingredient or a condiment. This dairy beverage is also popular in North Macedonia, Serbia, and Bosnia and Herzegovina.

Devonshire clotted cream is a traditional thick cream characterized by its high butterfat content (64%). Clotted cream has been a staple of both Devon and Cornwall for a long time, and it's been a cause for friendly rivalry for as long as anyone can remember.

The product is nowadays made with centrifuges, but in the past full-fat raw cow's milk or cream was first heated in shallow pans, and it was then moved to a cool place so that the thin skimmed milk can sink underneath the thick cream. The watery milk was removed, and the rest was layered in pots, creating clotted cream in the process. 

Beurre d'Isigny is a butter made from pasteurized milk and cream in the Veys Bay and surrounding valleys in France. No additional colorings, creams or substances can be added to the product. The butter is golden yellow in color due to the high amounts of carotenoids in it.

The Veys Bay and the surrounding area are made of chalky, clay soil near the sea and have top quality pastures where the grass is very rich in iodine and beta-carotene. The soil and pastures give the milk a unique taste, color and high mineral salt content, all of which can be seen and tasted in the final product - d'Isigny Butter. 

Žemaitiškas kastinys is a traditionally made sour cream product which is produced throughout Lithuania and well known in the Žemaitija region in western Lithuania. Sour cream and butter are heated, stirred with circular hand movements and cooled until the final product develops a thick texture that melts in the mouth. Kastinys is yellow and has a mild, delicate, acidic, slightly salty and sour taste.

Additionally, various herbs and spices can be added to the mixture, such as black pepper, caraway, dill, garlic, onion or allspice. It is perfect with a variety of hot dishes like pasta, dumplings and potatoes, and when melted, it becomes a flavorsome, savory sauce.

Often referred to as one of the oldest fermented ingredients in the world, yogurt is produced by bacterial fermentation of milk. This versatile ingredient can vary in texture and consistency, depending on the origin, choice of milk, and techniques involved in its production, but its flavor is usually subtly tangy.

The widely accepted belief is that yogurt was discovered by accident when fresh milk was transported in animal skins. The enzymes present in the skin enabled milk to ferment and curdle, creating yogurt. It is estimated that its discovery dates back to 6000 BC, and though the word stems from Turkish, it was probably invented simultaneously in different places, mainly in the Middle East, Central Asia, and the Balkans. 

Greek yogurt is a type of strained yogurt that is denser and more creamy than regular yogurt. It is made from cultured and fermented milk that is strained, usually through fine mesh strainers or cloth bags, until the whey is separated from the solids and the yogurt reaches its desired consistency and texture.

The result is a white, creamy, soft, and smooth yogurt with a clean, slightly tart flavor. It is easily spreadable and incorporated into various dishes. Strained yogurts are known under different names, and they are common in numerous Balkan and Middle Eastern countries. 

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.