Can Cheese Be A2? The Guide to A2 Protein Dairy

Over thousands of years, a natural genetic mutation caused most dairy cow breeds to produce milk containing a mix of A1 and A2 beta-casein proteins, a mix now found in the vast majority of milk and cheese. However, a growing number of producers are now sourcing milk from cows that only produce the more ancient A2 protein, creating a distinct option for cheese lovers.

Quick Summary

A2 cheese is a real product made from milk containing only the A2 beta-casein protein, offering a potentially more digestible option for people sensitive to A1 protein dairy. It is available in many varieties and can be identified by dedicated branding, but contains similar lactose and nutrients to regular cheese.

Key Points

• A2 Protein in Cheese: Yes, cheese can be made with A2 milk, which only contains the A2 beta-casein protein, offering a potentially gentler option for digestion.

• Not for Allergies: A2 cheese still contains dairy proteins and lactose, so it is not a solution for milk allergies or lactose intolerance.

• Digestive Comfort: The A1 beta-casein in regular dairy is linked to digestive discomfort in some people, while the A2 protein does not cause this reaction.

• Variety is Available: A2 cheese is produced in many forms, including cheddar, mozzarella, gouda, and feta, maintaining traditional flavors.

• Easy to Identify: To get A2 cheese, look for clear labeling from producers who source from genetically tested herds, ensuring no A1 protein is present.

• Same Nutritional Value: The overall nutritional profile of A2 cheese, including vitamins, minerals, and lactose content, is similar to regular cheese.

Understanding the 'A2' Difference in Milk and Cheese

For consumers, the difference between A1 and A2 dairy comes down to a small structural variation in a major milk protein known as beta-casein. While conventional dairy milk typically contains a mix of both A1 and A2 beta-casein, A2 milk comes from specially selected cows that only produce the A2 type.

The key distinction lies in how the body breaks down these proteins. When A1 protein is digested, it can release a peptide called beta-casomorphin-7 (BCM-7). This compound has been linked to digestive issues like bloating, discomfort, and inflammation in some sensitive individuals, though research is still ongoing. The A2 protein, in contrast, breaks down differently and does not release significant amounts of BCM-7, which is why many find it easier to digest. This easier digestibility is the primary reason for the rising popularity of A2 dairy products, including cheese.

How A2 Cheese is Made

The process of making A2 cheese is fundamentally similar to making any other cheese, but with one crucial difference: the milk source.

• Sourcing the Milk: The process begins with sourcing milk from specific cow breeds known to be high in A2 beta-casein, such as Guernsey, Jersey, and various Indian breeds like Sahiwal and Gir. Farmers may also genetically test their herds to ensure purity.
• Collection and Separation: Milk from A2-verified cows is collected and kept separate from standard milk to prevent contamination with A1 protein.
• Standard Cheesemaking: From there, the cheesemaking process follows the traditional steps of coagulation with rennet or acid, separating curds and whey, and then pressing and aging the cheese.
• No Flavor Compromise: The use of A2 milk does not significantly alter the final taste or texture of the cheese, allowing for the creation of delicious artisanal products without the potential digestive issues for some individuals.

Comparing A2 Cheese with Regular Dairy Cheese

While both A2 cheese and regular cheese provide similar nutritional benefits, their key difference is in the type of beta-casein protein and its effect on digestion.

Feature	A2 Cheese	Regular Dairy Cheese
Beta-Casein Protein	Contains only the A2 type.	Contains a mixture of both A1 and A2 types.
Digestion	May be easier to digest for those sensitive to A1 protein.	Can cause digestive discomfort in sensitive individuals due to BCM-7 release.
Nutritional Content	Generally similar vitamin, mineral, and lactose content.	Similar overall nutritional profile.
Flavor	Taste and texture are comparable to traditional cheese.	Wide range of flavors and textures depending on the cheese type.
Sourcing	Requires sourcing from specific A2-verified herds.	Sourced from conventional dairy herds.

What Kinds of A2 Cheese Exist?

Just like regular cheese, A2 cheese is available in a wide variety of forms. Artisanal and specialized dairy producers are creating numerous types, catering to different tastes and culinary uses. Available options include:

• Cheddar
• Gouda
• Mozzarella
• Colby
• Feta
• Cottage cheese
• Raw-milk A2 cheeses

This variety means that switching to A2 cheese doesn't mean giving up your favorite textures and flavors. Whether for a cheese board, a savory recipe, or a simple snack, there is likely an A2 option available.

Conclusion: The Rise of a Kinder Dairy Option

The ability to make and purchase A2 cheese is a direct response to consumer interest in more digestible dairy alternatives. While it is not a solution for lactose intolerance or milk allergies, it offers a compelling option for those who experience mild digestive discomfort from regular dairy due to A1 beta-casein sensitivity. As research continues and awareness grows, the availability of A2 products, including cheeses, is likely to increase. Exploring A2 cheese allows consumers with mild sensitivities to once again enjoy the rich, creamy flavors of dairy without the associated digestive distress. For more information on sourcing and the science behind A2 dairy, consult reliable resources like the a2 Milk Company and medical publications on milk proteins.

Frequently Asked Questions

What is the key difference between A2 cheese and regular cheese?

The main difference is the type of beta-casein protein. Regular cheese contains a mix of A1 and A2 proteins, while A2 cheese is made from milk that contains only the A2 protein, which some find easier to digest.

Can I eat A2 cheese if I am lactose intolerant?

A2 cheese is not lactose-free and is not intended for people with lactose intolerance. While the protein may be easier to digest for those with A1 protein sensitivity, it still contains lactose, which is the primary issue for people who are lactose intolerant.

Does A2 cheese taste different than regular cheese?

No, A2 cheese generally has a similar taste and texture to regular cheese. Any subtle flavor differences are typically due to the milk source (e.g., cow breed), not the A2 protein itself.

How do I know if a cheese is A2?

The cheese packaging will specify that it is A2 or made with A2 milk. Reputable producers test their herds and their milk to ensure that it meets the A2 standard, which is clearly advertised.

Is A2 cheese suitable for people with a milk allergy?

No, people with a true milk allergy must avoid all dairy products, including A2 cheese. A2 cheese still contains milk proteins and should not be consumed by those with a confirmed milk allergy.

What types of cows produce A2 milk for cheese?

Certain breeds like Guernsey and Jersey, as well as Indian breeds such as Sahiwal and Gir, are known to have a higher prevalence of the A2 gene. Many dairy farmers also specifically test their cows to create pure A2 herds for production.

Are all goat and sheep cheeses A2?

Yes, milk from goats, sheep, and other non-bovine animals naturally contains only the A2 beta-casein protein, making cheese from their milk a natural A2 option.