Organic farmers since 1978

Whole milk blueberry yoghurt with organic “Haymilk TSG” - YO250MI
Whole milk blueberry yoghurt with organic “Haymilk TSG” - YO250MI
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Whole milk blueberry yoghurt with organic “Haymilk TSG” - YO250MI

250g
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Only organic Italian "Haymilk TSG" is used for Alce Nero yoghurt.

Only organic Italian "Haymilk TSG" is used for Alce Nero yoghurt: a milk from cows which feed almost exclusively on fresh grass or hay (dried grass). Milk is collected every day and turned into yoghurt within 48 hours from milking, without modifying its natural fat content in any way.

  • Legal name

    Organic whole milk blueberry yoghurt with "Haymilk TSG" (82%)

  • Ingredients

    Whole yoghurt (whole "Haymilk TSG"* with live cultures of Streptococcus thermophilus and Lactobacillus bulgaricus), blueberry preparation* 18% (blueberry purée* 50% amounting to 9% of finished product, cane sugar*). *Organic.

  • Conservation method

    Keep refrigerated between 0° and +4°C.

  • Place of production

    Produced at the factory in: Via Innsbruck, 43 - 39100 Bolzano, Italy.

  • Average nutrition declaration per 100 grams
    • Energy :412kJ/98kcal

    • Fats :3,7g

      of which saturated :2,1g

    • Carbohydrates :13g

      of which sugars :12g

    • Fibre :Fibre

    • Protein :3,1g

    • Salt :0,09g

  • Allergens

    Milk.

Narrative Label

Only organic Italian "TSG haymilk" is used for Alce Nero yoghurt. This milk comes from cows that feed almost exclusively on fresh grass or hay (dried grass).

Milk is collected every day and turned into yoghurt within 48 hours from milking, without modifying its natural fat content in any way.

The “TSG haymilk” used to produce Alce Nero yoghurt comes from a group of farms known locally as ‘masi’ (farmsteads), located in the Alpine area of Alto Adige, or more specially in Val Venosta, Val Sarentino, Val Pusteria and Altopiano del Renon. The farmsteads are generally at an altitude of 1200 metres. Their milk is used to produce the yoghurt at the Mila laboratories in Bolzano, in accordance with Alce Nero principles.

There is perfect integration between man and nature in the areas in which “TSG haymilk” is produced. On the alpine farmsteads, care and attention for the animal stems from a deep-rooted respect for the land. And this is why those living on the farmsteads truly feel like farmers. First, they focus on sowing and tending the meadows, cutting the grass and drying it to make hay. They take care of the woods and are careful to maintain a balance between the number of cows and the hectares of land used for pasture, thus preventing the land from deteriorating and guaranteeing the cows freedom of movement, essential to their health.

This method of animal farming has been passed down for many generations and guarantees the extraordinary Alpine landscape as well as the intense flavour of the "TSG haymilk” produced.

Approximately fourteen to each stall, the cows on the farms that produce “TSG haymilk" are always guaranteed free grazing. Their diet comprises roughly 85% fresh grass and non-ensiled hay and is enriched with organic GMO-free feed.

This breeding method results in 18-20 litres of milk per day per cow. The farms mainly keep French Brown cows, but also Pezzate Rosse, Holstein Friesian and Tyrol Grey breeds.

  • Characteristics

    Only organic Italian "TSG haymilk" is used for Alce Nero yoghurt. This milk comes from cows that feed almost exclusively on fresh grass or hay (dried grass).

    Milk is collected every day and turned into yoghurt within 48 hours from milking, without modifying its natural fat content in any way.

  • Area

    The “TSG haymilk” used to produce Alce Nero yoghurt comes from a group of farms known locally as ‘masi’ (farmsteads), located in the Alpine area of Alto Adige, or more specially in Val Venosta, Val Sarentino, Val Pusteria and Altopiano del Renon. The farmsteads are generally at an altitude of 1200 metres. Their milk is used to produce the yoghurt at the Mila laboratories in Bolzano, in accordance with Alce Nero principles.

    There is perfect integration between man and nature in the areas in which “TSG haymilk” is produced. On the alpine farmsteads, care and attention for the animal stems from a deep-rooted respect for the land. And this is why those living on the farmsteads truly feel like farmers. First, they focus on sowing and tending the meadows, cutting the grass and drying it to make hay. They take care of the woods and are careful to maintain a balance between the number of cows and the hectares of land used for pasture, thus preventing the land from deteriorating and guaranteeing the cows freedom of movement, essential to their health.

    This method of animal farming has been passed down for many generations and guarantees the extraordinary Alpine landscape as well as the intense flavour of the "TSG haymilk” produced.

  • Farming

    Approximately fourteen to each stall, the cows on the farms that produce “TSG haymilk" are always guaranteed free grazing. Their diet comprises roughly 85% fresh grass and non-ensiled hay and is enriched with organic GMO-free feed.

    This breeding method results in 18-20 litres of milk per day per cow. The farms mainly keep French Brown cows, but also Pezzate Rosse, Holstein Friesian and Tyrol Grey breeds.

Whole milk blueberry yoghurt with organic “Haymilk TSG” - YO250MI

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Günter Wallnofer

On my farm the future is about continuing organic production, ensuring even more respect for the animals and producing for fair distribution

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