Our A2 Milk


Always raw and cream top

Our milk is never heated and non-homogenized. It goes from the cow to the milker to the refrigeration tank and into the bottle.

Always 100% grass-fed

In the warmer months, our cows eat fully grown alfalfa grass in the fields. They are moved to fresh pasture 3x per day. In the colder months, our cows eat hay enriched with an organic nutrient blend made of kelp and essential vitamins and minerals to make sure they stay healthy. We never feed our cows grain of any kind.

Always humanely raised

This means that our cows are treated with the utmost respect. They live a happy life, spend ample time roaming outside every day, and are never given hormones. If a cow does get sick, we treat them with homeopathic remedies and exhaust all options before resorting to the rare case of antibiotics.

Why A2?

In 2016, after reading the book Devil in the Milk by Keith Woodford, the farmer became interested in A2/A2 cow’s milk. This interest arose from two experiences: (1) The farmer noticed that the calves fed A2/A2 cow’s milk grew faster and did not get diarrhea; and (2) The farmer’s baby Hannah was quite unhappy and did not want her homemade formula until the family starting using A2/A2 cow’s milk. After switching to A2/A2 cow’s milk, she immediately took the bottle and was very content and happy!

Thousands of years ago, there was a genetic mutation in cows in Europe. This mutation made them produce a new type of beta-casein protein – A1. Before this point, cows (just like humans and most mammals) produced milk strictly with A2 beta-casein protein. Over time, those European cows have been selectively bred (and now, in some cases, genetically engineered) into the white and black spotted Holstein cow. They made their way to the US, Australia, and New Zealand and now dominate the dairy industry. Basically, all milk found in American grocery stores is A1/A2.

Modern research shows that humans cannot fully digest the A1 beta-casein protein and that it has an opiate effect on the body.  In some cases, humans have developed chronic digestive problems from drinking A1/A2 milk, particularly those from countries like India, where cows were not affected by genetic mutation so long ago.

It’s pretty easy for us to tell what kind of milk a cow produces. First, we know that the Jersey and Guernsey varieties of cows produce milk with a higher concentration of A2 beta-casein protein. Our farm has 80% Jersey and 20% Jersey crosses. Second, we do a simple genetic on every one of our cows using a hair sample. This test tells us which proteins the cow produces.

Over the past year, the farmer has successfully converted his herd to 100% A2 cows. He sold some A1/A2 cows and bought some new A2/A2 cows. And, once we sell the rest of our aged A1/A2 cheese (swiss, farmers, mozzarella, and cheddar), 100% of our cow dairy products will be 100% A2. We are so thrilled about this. We have heard so many success stories from our members. People who were suffering from chronic digestive issues are now able to drink milk again and eat their native diet.