Hi! On the weekend I bought a small-size generic milk product...

Hi! On the weekend I bought a small-size generic milk product (won't mention the name) and I cannot believe how my taste buds can pick up the difference - A2 is definitely tastier, it's milk for gourmets, if nothing else.
Maybe all this fuss about butter years ago (remember people were warned that butter was bad for the heart!?) was actually based on fact, namely the butter then was made from the 'normal' mixed A1 and A2 milk, hence in the light of new insights it actually was bad for you. I don't eat much butter, but use it from time to time in baking, so now the question is, do A2M also produce butter? I haven't seen any yet - I tend to buy the imported Danish butter. All this has ramifications for the company to increase its market share by going into butter (I have seen A2 cream on the shelves), even cheeses. Their expansion into other lines is only restricted by the amount of milk their A2-specialised dairy farmers can produce.
I still haven't got shares in A2M, but I intend to become a shareholder and please forgive me for making this thread sound like a recipe page in a women's magazine!
Cheers
Taurisk