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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.

After years of hands on care, selective breeding and genetic studies, Miles' flock has developed into New Zealand's first registered sheep milking breed - Dairymeade.

Today, Kingsmeade makes 14 different varieties of cheese, half from ewe's milk and half from cow's. 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. Janet runs the distribution, cheerfully dispatching orders all across New Zealand.