When a dairy company wants to produce A2 cow’s milk, there’s quite a bit of work involved. Every cow in the herd has to be DNA-tested to find out which type of beta-casein she produces. Only the A2 cows are milked for A2 milk, and the herd is gradually bred over many years to remove the A1 gene.
Sheep never needed any of that.
The genetic change that introduced A1 beta-casein happened in cattle, not sheep. The beta-casein in sheep milk is naturally the A2 type. It always has been. Every ewe, every flock, every drop.
That means there’s no testing, no special selection and no separate supply chain. Our milk is A2 because that’s simply how sheep make it.
It’s one of the things we love most about sheep milk. It isn’t a modern product with a clever process behind it. It’s one of the oldest foods people have ever eaten, and it’s been A2 the whole time.
So if you’ve been paying extra for A2 cow’s milk, sheep milk gives you the same A2 protein naturally, plus a whole lot more (we’ll get into the protein and calcium numbers soon).
