Many people with lactose intolerance find they can tolerate the sheep's milk cheeses moreso than the cow's milk cheeses. Due to the long matuation period of many of our cheeses, and the actual cheese making process (which elimninates a large percentage of the lactose), the vast majority of lactose in the cheese will have turned to lactic acid by the time it comes to you. There may be trace levels of lactose present.
Yes. We use vegetable rennet in all of our cheeses, including the parmesan (which is very rare!)
Yes. All our cheeses are gluten free.
Yes! Please click here for detailed information about the nutritional benefits of sheep's milk.
Pull the cheese out of the fridge about an hour before you want to eat it and remove any wrapping. Ideally you should cover it with a clean damp cloth. Let it come to room temperature. This lets the cheese warm up to it's full flavour and softness.
Yes, most of our cheeses are perfect for cooking because they have plenty of flavour. For lots of simple cooking ideas please see our recipes.
The times vary for each cheese, however a basic rule is that if the cheese remains unopened in it's sealed wrap, it will last for as long as the 'best before' date stamped on the wrap. This can be months. The Wairarapa Jack and Palliser Parmesan will last for a lot longer, while the Brie and other soft cheeses will have a shorter shelf life. Generally, the flavours will just become more bold as time goes on. Once you open the cheese, it's best to keep it refrigerated and eat it within a few days, or see the storage advice below.
Ideally any Kingsmeade Cheese is best kept in a cellar (which would have similar conditions to our own cheese store). However, most of us don’t have a cellar so the fridge is the best alternative. Once opened loosely wrap the remaining cheese in wax paper or cling film to allow it to breathe.
Pull the cheese out of the fridge about an hour before you want to eat it, and let it come to room temperature. This lets the cheese warm up to it's full flavour and softness.
We use a natural food colour called Annato (see picture above), which comes from the seed from the Aciote trees of the tropical and subtropical regions of the world. It's scent and flavour are described as "slightly nutty, sweet and peppery". This is a very traditional way to colour cheeses.