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Kingsmeade Cheese is a Finalist in the Outstanding Producer of the year Awards 2




We are a finalist in the Outstanding NZ Food Producer Awards 2017 with our Tinui Blue!

See the Tinui Blue Story Below...





The sheep that make Tinui Blue come from our 11 hectare farm in the sunny Wairarapa, N.Z.  They eat very well on fine clover and herbs.





First the sheep must be with child.

They frequently ask, “Does my bump look big in this?"

Then it is time to give birth.  Sometimes more lambs than expected.





Then it is time to give birth. 

Sometimes it's a lot more lambs than expected!

milking sheep





After a few weeks our ewes we will be milked in a very sustainable way.

This is the business end.

sheep milking





Milking happens in a ten aside herringbone shed and is a happy time.

dog wash hygiene





Hygiene is important... especially a daily wash!

sun protection sheep







Protection from the environment is also essential.

happy sheep





As well as regular business meetings!


tinui blue




Milk is then pumped into the factory to be harvested. 

The milk has culture, rennet and salt added.

Tinui Blue matures for 40 days and 40 nights.





Timing is everything.

Farmer's Markets






It's then released on the public!!


Kingsmeade Cheese Award Winners




We are so proud to be winners of the:


Mindfood Sustainable Business (twice) and Supreme Awards

Farmer’s Market Dairy Product of the Year

Ballance Farm Environment Awards

Centrepoint Business Excellence Award

Breaking News!!!!!

First Kiwi Dairy Sheep Breed Established

New Zealand has produced a number of valuable sheep breeds such as the Coopworth over the last hundred years, but none of them were specialist milking sheep breeds. The special health benefits of sheep milk and its value in producing highly regarded cheeses, yoghurts and other specialty products has led to a surge in establishment of milking sheep flocks in New Zealand. However New Zealand has not had a sheep breed selected for milk production, which could be used to build the genetic merit of the dairy sheep industry.


That problem has now been solved with the establishment of the DairyMeade breed and its adoption on 30 June 2016 as one of the breeds recognized by the New Zealand Sheep Breeders Association. Establishment of the breed is the culmination of twenty years selective breeding of milking sheep by Miles and Janet King of Kingsmeade Artisan Cheese Company in Masterton. Kingsmeade has won many awards for its cheeses and its company management, but in the background it has also been developing its own sheep breed. Based principally on the European East Friesian breed, it also had an infusion of Coopworth and Border Leicester stock in the mid-1990s to enhance its suitability for New Zealand conditions. Following establishment of the foundation flock in 1996, selective breeding for both milk yield and number of lambs (up to 4 per lambing for some ewes) has been undertaken continuously, with full pedigrees being maintained on all breeding stock throughout the twenty years. 


All of this historical data is now stored in a computer database, reaching 5,000 animals this year. The flock has been progressively moved to selection on objective appraisal, and has installed electronic milk meters to record yield regularly for all ewes. The flock improvement program has been designed with assistance from Professor Roger Morris, and the latest genetic analysis methods are now being used by geneticist Professor Nicolas Lopez-Villalobos of Massey University to rank all animals on their genetic merit, using their own and their ancestors’ records.


With daughter flocks now developed by other Wairarapa breeders who are members of the DairyMeade breeding group, the number of sheep in the genetic improvement program will grow steadily, and the breeders will be able to supply other sheep milk producers with breeding stock of known pedigree and objectively measured genetic merit. This will make a valuable contribution to the growth of the dairy sheep industry in New Zealand.


Since 1998, artisan cheese makers 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, New Zealand.


Kingsmeade started out making ewe’s milk cheeses with milk from their own flock of East Friesian sheep. Clover, 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.

Today, Kingsmeade makes 14 different varieties of cheese, half from ewes' milk and half from cows'. All are uniquely hand crafted, ranging from the aged hard varieties to the deliciously soft.

Calm and quietly spoken, Miles is hands-on from the first steamy breath of the newborn lambs to the daily milking, cheesemaking, cutting and packaging. Each batch of cheese is hand made in the factory on the farm, right next to the family home. Just down the road in Lansdowne Janet runs the Kingsmeade shop, cheerfully selling cheese and other delights while dispatching orders all across New Zealand.