About Our Dairy
Who are we?
Heritage Farms is a first generation Raw Milk Dairy. Matt and Crystal Whitefield began this small farm in June 2020. We are a family operating with 4 children helping at every step. The small family farms may be a memory of the past, but at Heritage Farms it is a daily reminder. We are passionate about connecting people to their food. We would love to have you out for a farm tour. Contact us to set one up!
What do we do?
Heritage Farms is a Raw Milk Dairy located in Cuero, Texas. We are a Texas State Licensed Grade A Dairy. We raise and milk A2/A2 Registered Jersey Cows. We are a pasture-based dairy and never skim off any cream. During any given time, we will have only 8 to 10 cows in milk making us a big homestead with alot of family milk cows and not a scaled down commercial dairy.
Heritage Farms also provides private and group classes allowing people to learn skills to better become “from scratch” cooks. Crystal offers classes ranging from sourdough to sauerkraut, with hands on classes and community support.
Heritage Farms is always open to farm tours and connecting producers with consumers. Please contact Matt and Crystal to set up a tour.
What is A2/A2 Milk?
Casein is the largest group of proteins in milk, making up about 80% of the total protein content. There are several types of casein in milk, and beta-casein is the second most common. Beta-casein exists in at least 13 different forms.
The two most common forms of beta-casein are:
A1 beta-casein: Milk from breeds of cows that originated in northern Europe is generally high in A1 beta-casein. A1 milk comes from breeds like the Holstein, Friesian, Ayrshire and British Shorthorn.
A2 beta-casein: Milk that is high in A2 beta-casein is mainly found in breeds that originated in the Channel Islands and Southern France. This includes breeds like the Guernsey, Jersey, Charolais and Limousin.
Regular milk contains both A1 and A2 beta-casein, but A2 milk contains only A2 beta-casein.
Some studies indicate that A1 beta-casein may be harmful, and that A2 beta-casein is a safer choice. This is the reason for the "A1 vs A2" debate.