Guernsey milk and butter is famous for its deliciously smooth taste. The fat percentage of the milk used to make this rich butter is very high at almost 6 percent, which is probably connected to it’s high beta-carotene content. The Guernsey cow converts what she eats into beta-carotene in her body and it is released directly into her milk thus ensuring a milk rich with beta-carotene (pro-vitamin A). This is in turn converted into vitamin A in the human body. Vitamin A is a key immunity booster, important for growth, eyesight, bones, teeth and skin. The high percentage of carotene is reflected in the rich golden colour of the skin, fat and milk of the Guernsey cow. Full of A2 milk protein, 95% of Guernsey cows produce milk with the famous beta-carotene A2xA2. By way of comparison: the percentage of Holstein-Friesian cows producing A2 milk protein is only 25 percent and Jersey cows, 40 percent. Particularly rich in the essential fatty acid omega 3, Guernsey milk contains three times more omega 3 than, for example, the milk of Holstein-Frysian cows. Guernsey milk naturally also has a better balance between omega 3 and omega 6. Guernsey is located near French Normandy in the Gulf of St. Malo. The island is lapped by the Gulf Stream and has warm summers and mild winters. Here the Guernsey cow enjoys grazing on lush green grass almost all year round.