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Kingsmeade Cheese, Masterton

Posted on August 19, 2014 by Jo Freeman

Since 1998, artisan cheesemakers Miles and Janet King have quietly created a broad range of supreme ewe and cow's milk cheeses on their idyllic 30-acre farm on the outskirts of Masterton in the Wairarapa. Kingsmeade started out making ewe’s milk cheeses with milk sourced from their own flock of East Friesian sheep. Later, cow’s milk (from cows on a neighbouring farm) and blended cheeses were added to the range.

Calm and quietly spoken, Miles is hands-on – from the first steamy breath of the newborn lambs to the twice-daily milking, cheesemaking, cutting and packaging. Wild herbs like chicory, plantain and lucerne cover broad, green meadows where the sheep graze – they are big, contented and full of personality – no need to round them up at milking time, they hear Miles’ voice and come on their own. Each batch of cheese is handmade in the small factory on the farm which makes for delightful subtle differences.

Compared to cow or goat's milk, sheep milk can often be consumed by the lactose intolerant, it can ease asthma & excema, and very likely lowers blood pressure. It is richer in vitamins, proteins and amino acids as well as the right kinds of fats, ie: Omega 3 and 6.

Kingsmeade believes that contented animals, gently cared for, will produce the finest cheese. "Our sheep are truly contented – well looked after and well fed on lush green pastures. You can taste it in our cheese.”

Kingmeade Cheese are winners of the Supreme Award of the Mindfood Producer's Awards 2014.

For more information, click here to visit the Kingsmeade Artisan Cheese website.

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