A natural alternative
A flock of Strathclyde Stud sheep is changing the way we milk in New Zealand on serene farmland between the Waimakariri and Rakaia rivers in Canterbury.
This part of the world has a long history of running sheep, pretty much since the ovine beasts were introduced to our shores in 1843. Since then, they’ve thrived both for wool and meat production.
However, there’s a family who saw another way. The Joneses (Matt, Tracey, Annabelle, Gabrielle, and Samantha) are the folks behind Jones Family Farm, which produces sheep milk and sheep milk products, from creams to cheeses.
Though not a new concept globally, it’s not very common in New Zealand. But there are plenty of reasons why the Joneses think it’s the next big thing.
With lactose sensitivities in their family, Matt and Tracey Jones needed to find a dairy alternative. They wanted a dairy product that was both gentle on the stomach and on the environment – what they found was sheep milk.
It is more easily digestible, better for gut health, and has more vitamins and minerals than cow’s milk. Though it does contain lactose, sheep milk contains only type A2 beta caseins and no A1 protein – A1 is the protein commonly associated with gut discomfort.
Now, after pouring years of research and dedication into developing sheep milk breeds, optimising land use, and understanding the nutritional values that can be harnessed from their flock, they’ve got a product that they say is among the best in the world.
Their Stathclyde Stud graze all year round, and the quality of the flock’s milk is directly related to their diet and environment – grazing on the lush, green pastures of the northern Canterbury Plains.
The Jones family also believes that sheep milk is a sustainable alternative with a significantly lower environmental footprint compared to conventional dairy systems.
Sheep are well known to survive and thrive on marginal land, often unsuitable for other grazing animals or cropping.
They are also actively working to reduce greenhouse gas emissions, taking steps to minimise their impact on the environment.
In addition to its environmental credentials, it contains plenty of good stuff – and it tastes good.
In addition to being more easily digestible, sheep milk is high in calcium and protein. It contains nearly double the calcium and protein of other animal milk. Plus, it’s packed with other vitamins and minerals. One serving of sheep milk contains 11.8 grams of protein – that’s a lot. One serving of sheep milk contains 49 per cent of an adult’s recommended daily intake of calcium.
Sheep milk is also packed with essential amino acids. It contains all nine essential amino acids, which are vital to various bodily functions and aren’t found in plants.
Why does it taste so good? Sheep milk is naturally homogenised. This means the fat droplets are small and evenly dispersed, and the cream won’t separate and rise to the top. This is why sheep milk has an exquisite, velvety creaminess. Other milk varieties require pressure or mechanical homogenisation.
Currently, Jones Family Farm produces five varieties of cheese: Creamy Havarti, Classic Gouda, Peppered Havarti, Aged Cheddar (all with Gold Awards from the NZ Artisan Awards in 2023), and Pecorino. They also produce A2 Sheep Milk. All are available at various supermarkets around the country and online.