SAY ... CHEESE!

The milk from our cows is directly transformed in our dairy into cheeses, traditional italina fresh dairy products, and yogurt. Our cheeses are made with organic certified raw milk. Do not miss the sweet delights such as panna cotta, Dolcelatte (Dulce De Leche Spread), our ice creams and the liqueur of the Farm!


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Have you ever heard of the A2 protein found in our milk?
Scroll to find out more!

A2 ORGANIC MILK 

Some researchers and cow milk producers have made interesting discoveries on the evolutionary history of dairy cows which, at a chemical level, translates into the so-called difference between betacasein A1 and betacasein A2.

It seems that between 5,000 and 10,000 years ago all cows produced milk containing beta-casein A2, when suddenly a mutation took place that prompted one of them to produce a milk rich in beta-casein A1; the human being, who was able to easily absorb A2 milk, would not yet have fully adapted his body to metabolize A1 milk, which would have some side effects and would not be considered completely healthy.

It all began in the 1980s, when some researchers focused on why some digestive problems related to milk consumption were so widespread. In New Zealand it was found that these chronic discomforts were mostly related to the beta-casein A1 protein.

Basically caseins are complex phosphoproteins, which require specific enzymes to be metabolized and, apparently, while the human digestive system has evolved to produce enzymes suitable for digesting beta-casein A2, it would not be able to digest with successful betacasein A1.

Nowadays, due to trade conflicts, various independent researches have been started and, although there is no evidence that the consumption of A1 milk with type 1 diabetes is certain, it seems true that many discomforts related to the consumption of A1 milk are due to the absence of enzymes capable of dissolving beta-casein A1.

More recent studies would show that some digestive wastes of A1 milk would be toxic or, at least, unhealthy, specifically they would cause oxidation of the tissues, inflammation of the blood vessels and would have an antagonistic action towards insulin, favoring the onset of diabetes.

Although some oxidative problems of this kind, linked above all to cardiac deficits, are linked to the consumption of milk tout-court and not only to A1 milk, there is a slight difference between A1 and A2 milk which would favor the consumption of the latter.

The popularity of these studies, the interest of public opinion and the marketing of A2 milk as a brand is growing, so much so that even in Europe, especially in France and the United Kingdom, more and more farmers are replacing their cattle favoring the cows capable of producing type A2 milk.


{ Articolo tratto da curenaturali.it }