If you’ve ever felt uneasy after drinking milk but can happily enjoy a good slice of Gruyère or Comté, you’re not imagining it. The difference may come down to a tiny milk protein — and how Alpine cheese makers have been naturally ahead of the curve for centuries.
What’s the story with A1 and A2?
Cow’s milk contains several proteins, one of which is beta-casein. There are two main types: A1 and A2.
Most modern dairy cows (especially Holstein-Friesians) produce A1 milk, which can release a peptide called BCM-7 during digestion. Some people find this causes mild digestive discomfort or bloating.
By contrast, A2 milk — from breeds like Brown Swiss, Simmental or Jersey cows — doesn’t produce BCM-7 and is often easier to digest.
Why Alpine cheeses are naturally A2-friendly
High in the Swiss and French Alps, traditional cheese makers have always relied on local mountain breeds — Simmental, Brown Swiss, Fribourg, Tarine and Abondance cows — all of which produce milk that’s largely A2.
Add to that the magic of the cheese-making process: fermentation, bacterial cultures and long ageing. These steps naturally break down most of the casein proteins, including any traces of A1, making aged Alpine cheeses far gentler on the system than fresh milk.
Cheeses that are low in A1 protein
Here are some of the best examples of naturally A2-leaning cheeses:
- Gruyère AOP – Firm, nutty and aged 18 months or more. Made from A2-rich mountain milk.
- Emmentaler AOP – The classic “holey” cheese from Brown Swiss cows. Mild and digestible.
- Comté AOP – From France’s Jura Mountains; buttery, complex and naturally A2.
- Beaufort AOP – The “Prince of Gruyères,” made with Tarine and Abondance milk.
- Raclette du Valais AOP – Semi-soft, aromatic and easily melted — gentle on digestion.
- Sbrinz AOP – Switzerland’s oldest cheese, aged up to 36 months; virtually free of intact casein.
And if you prefer to avoid cow’s milk altogether, sheep and goat cheeses (like Pecorino or Valençay) are naturally 100% A2.
So should you switch?
If you’re sensitive to milk but love cheese, Alpine varieties are a safe and delicious choice.
Their combination of A2 milk and long ageing means you can enjoy their flavour and nutrition with little to worry about.
As always, everyone’s tolerance is different — but few things are as reassuringly wholesome as a wedge of well-aged Gruyère.
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