A2/A2 Milk Announcement
We are excited to announce we are producing 100% A2/A2 Jersey milk! Over the last 13 years, we have improved our herd genetics to provide a higher quality of milk for our cheeses. Research suggests that A2/A2 milk is easier to digest. This means that people with a dairy protein allergy or dairy sensitivity may be able to digest our products more easily.
What is A2/A2?
Milk is made mostly of whey protein and casein proteins. The beta-casein protein is made up of two variants: A1 and A2. It is suggested that all dairy cows were A2 but over time a genetic mutation of A2 caused the A1 variant to form in the cow’s genomic profile. There is no difference in taste, texture, or nutritional value with A2/A2 milk! It’s simply easier to digest!
Our A2/A2 Decision
In 2010, we started seeing more documentation about the health benefits of A2/A2 milk. From that point, we decided to start breeding our cows to only A2/A2 bulls. Over the last 13 years, we have worked diligently to achieve our goal of becoming A2/A2 by selecting the best A2/A2 genetics as well as genotyping each of our heifers on our farm.
Research has shown health benefits for those consuming A2/A2 milk products. The authors of the studies suggest that more research needs to be conducted as there is more interest in the demand for A2/A2 milk. Here are a few published articles on A2/A2 milk.
Our A2/A2 Cheese Update
As we continue to produce A2/A2 milk from our cows, the inventory of our A2/A2 cheese will increase. Currently, products that are A2/A2 are Plain Cheese Curds, Garlic Herb Cheese Curds, Gouda, Tipsy Cheddar, Sriracha Cheese Curds, Quark, Strawberry Quark, and Herb Quark. Look for the “Made with 100% A2/A2 milk from our Jersey Cows” sticker! We will update our website as we build our A2/A2 cheese inventory.