Our Practices
Why Our Milk is Different
Low-temperature vat pasteurized: Lower temperature kills harmful bacteria but preserves enzymes like lactase, helping some lactose-intolerant people digest our milk.
Creamline: Non-homogenized, so the cream rises to the top. Some people have a hard time digesting homogenized fats, and this also allows for the utilization of the cream for dishes.
A2A2: A2A2 cows produce only the A2 beta-casein protein. Most mammals make A2, but a mutation in some dairy cows led to A1 protein, present in many common breeds. Some people struggle with digesting A1, mistaking it for lactose intolerance. The difference is just one amino acid, affecting digestion. We test and breed only A2A2 cows, excluding A1 producers.
These three practices, combined with seasonal grazing and as much homegrown feed as possible, have allowed us to create a truly great product that more people can enjoy without any adverse effects. By carefully managing these elements, we ensure quality and sustainability in every step.