Made With A2 Milk

Demystifying the new buzzword on your cheese label

Made With A2 Milk

Since the earliest days of American artisan cheese, the type of milk used to make curd has evolved rapidly. At first, it was all about goat, with pioneering Francophiles like Laura Chenel and Judy Schaad turning the country onto fresh Chevre. Then, still borrowing from European traditions, raw became a focus; then organic, then grass-fed. We’ve seen a renewed interest in vegetable rennets, followed by a push to turn almonds, cashews and coconuts into vegan artisan cheese.

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