After learning about A2 milk and beta-casein protein ... We created that. We ran into the owner of Cedar Grove Cheese (Bob Wills) at the World Dairy Expo. We liked the cheese he made.

We're here in Door County, and we're about to meet Chris Renard, a third-generation artisanal cheesemaker who's been making cheese his entire life. They're going to show us how milk turns into ...

but lightly soured milk is perfect to use for making cottage cheese. I poured that milk into a pan and heated it to 185 degrees Fahrenheit. I was careful not to let the milk get hotter than that ...

My family is among those. So these “bergamini” families started to turn milk into cheese, blue cheese for us. How? Basically, after making the cheese, it was left to age in natural caves.