Kingsmeade started out making ewe’s milk cheeses with milk sourced from their own flock of East Friesian sheep. 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.
Later, cow’s milk and blended cheeses were added to the range
–cow’s milk is provided by the Jersey herd on a neighbouring farm.
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. Each batch of cheese is hand made in the small factory on the farm, and is appealingly non–uniform.
Down the road, Janet runs the Kingsmeade deli, cheerfully selling cheese to locals in the know while dispatching orders across New Zealand and overseas.
Kingsmeade Cheese is available from selected supermarkets and delis nationwide, or directly from Janet at the Kingsmeade deli.
Castlepoint Feta
Traditional, salty with underlying richness.
Crumble into green salad with vinaigrette.
Grasslands Gouda
Rich, soft & smooth.
Mingle with roast nuts or melt on caramelised onions.
Mt. Bruce Havarti
Creamy, delicate flavour with a lemony bite.
Slice with ginger pieces or fresh berries.
Opaki Manchego
Flavoursome, Spanish hard cheese.
Try on tapas or toss across a simple pizza.
Tinui Blue
Robust with a delicate, crumbly texture.
Taste with feijoa or pear & shiraz.
Wairarapa Jack
Hard pressed, flavour deepens with maturity.
Eat with pears, ginger or anything lemony.
Lansdowne Gouda
Creamy with a slight acid bite & fresh aftertaste.
This will suit most palates.
Ngawi Brie
French style, mushroomy with soft centre.
Try with capsicum pickle & crusty bread.
Palliser Parmesan
Traditional, milder than most.
Crumble under the grill on toasty baguette slices.
Rimutaka Red
A deep, buttery flavour.
Taste from a cheeseboard with an oaked chardonnay.
Sunset Blue
Warm, buttery texture with a hint of lime.
Savour by itself or with winter fruit & port.
Woodside Emmental
Handmade in New Zealand for Kingsmeade.
Sharp & fruity with a sweet wine aroma.
Squeeze to release perfume, eat with a young riesling.
White Rock Halloumi
Cypriot style, hand stretched cooking cheese.
Combine with green salad or cold meats.
To order or enquire email Janet at the Kingsmeade deli
or telephone (06) 3787178.
Click here for information on gift baskets.
