One of the cornerstones of our product line is our exclusive Guernsey milk. Farmer Edward Keim of Wilmot has a small herd of only 30 Guernsey cows. The Guernsey cow is a smaller breed of dairy cow known for its rich, golden colored milk. The milk is high in protein and butterfat, making it also ideal for artisan cheese making.  

Edward grazes his cows on pasture all growing season and grows his own non-gmo corn, beans, and hay for winter feeds. If you have ever been on the Fresh Fork farm tour in the fall, you have likely stopped at Edwards and milked these beautiful ladies and seen the care Edward has for his cows. 

One of the important aspects of our Guernsey milk is that Edward's herd is exclusively A2A2. What that means is that one of the milk proteins, beta casein, is of the A2A2 orientation. The easiest way to think about this is that the protein can have to configurations, lets say a right hand (A1) and a left hand (A2). A2 is the original orientation found in older genetics; A1 is a variation found in more modern dairy breeds. The protein's makeup can be that of A1A1, A1A2, or A2A2. The A2A2 is known to be easier to digest for humans. 

Why is this important? Many consumers think they are lactose intolerant. Lactose is milk sugar. But what could be happening is that the consumer is actually beta casein intolerant, causing inflammation in the body. We have many customers who previously couldn't drink milk until they had the A2A2 milk. 

Besides all the benefits of A2A2 milk, Edwards Guernsey milk is delicious. The milk is minimally pasteurized using vat pasteurization (think a crock pot) and non-homogenized, so the cream rises to the top.  We are very fortunate to have found him years ago and be able to offer this milk to you. Half-Gallon: $4.00 Case(2 gallons): $15.00

Special Orders need to be placed & paid for in full by Tuesday at midnight to be delivered on this week's routes.