Abstract

Kingsmeade has been at the forefront of sheep dairying and innovative cheese-making practises in New Zealand since its inception in 1996. Breeding East Friesian sheep for temperament, type, and productivity has resulted in ewes, including hoggets, capable of achieving lactation lengths in excess of 250 days. A purpose-built factory on their 11-hectare Wairarapa farm currently produces 8.5 tonnes of sheep cheese annually. A further 8.5 tonnes of cow cheese is also produced on-site. Sustainable business practises have been created to ensure minimal wastage and environmental damage. Sales of cheese occur predominantly in the North Island and have been focused on long-term customer relationships by supplying smaller, more exclusive retailers and wholesalers with a unique, artisan product. Further expansion is dependent on acquiring local sheep milk producers. Export is planned with increased cheese production.

ME, King, JE King, and CB Powell

Proceedings of the New Zealand Society of Animal Production, Volume 74, Napier, 58-61, 2014