7/25/2023 0 Comments Plymouth artisan cheese factory![]() "Alternatively, the property could be converted back to a straight dairying operation capable of sustaining about 280 cows." "From that perspective, there is the potential to grow wider distribution networks: through the domestic market, exporting of existing products, for an experienced cheese-maker, or by adding new styles and types to the existing Wangapeka cheese range. Related articlesĪ herd of A2 cows produces milk to make Wangapeka cheese products. "The farm's A2 whole milk is rich and creamy and the subsequent cheeses have a depth of flavour and texture that highlights the significance of being hand-made. "Minimal processing of the raw ingredient means that the milk and the resulting Wangapeka cheeses are as close to 'natural' as they can be," Johnston says. ![]() Wangapeka Family Dairy's cheese operation is accredited to the National Food Safety Plan and its cheeses are sold by retail outlets and supermarkets throughout New Zealand, the Nelson Farmers' Market and via an online shop. a range of sheds for implement, animal, and hay storage.a four-bedroom manager's residence and.a main three-bedroom farm-style homestead heated by a wood burner and electric heaters.a refurbished and upgraded 16-aside herringbone milking shed.a 165sq m purpose-built cheese factory on a concrete slab, with chillers, processing room, multi-racked refrigerated storage space, an office and staff room amenities.The gourmet Wangapeka brand has won multiple New Zealand awards for its cheeses over the past five years. The farming operation and associated cheese-making business employ five full-time staff. Under Wangapeka's cheese-production business model, the freehold block milks up to 40 cows in the winter, increasing that number with up to 70 cows in summer. Packed with probiotics and beneficial bacteria, Kefir is classified as one of Nature's sought-after super foods, he says. Johnston says Wangapeka Family Dairy Farm has branched out into the production of Kefir – referred to as the 'Champagne of Milk' – a fermented drinking yoghurt with a thick creamy texture and a refreshing 'bubbly' mouthfeel. "Cows are milked just once-a-day rather than the industry standard twice-a-day cup connection, and calves are left longer with their mothers to instill a greater sense of calmness for both generations." The farm runs an organic practice employing holistic production which is based on a high degree of animal welfare – and it really does show in the final product," Johnston says. "The farm's Jersey, Friesian-Cross, and Normandy cows are carefully bred for the quality of their milk. Leeon Johnston of Bayleys Motueka says the gourmet Wangapeka brand has won multiple New Zealand awards for its cheeses over the past five years in various categories - ranging from washed rind, European-style or jacketed cheeses, through to fresh unripened cheeses, Feta and Camembert. The dual-pronged Wangapeka Family Dairy farm with cheese factory operation is now being marketed for sale by Bayleys Motueka through a deadline process, with offers closing at 4pm on February 28. Wangapeka Family Dairy Farm encompasses a 187ha farm with a herd of A2 cows producing milk to make Wangapeka cheese and dairy products. In Wakefield, 27kms southwest of Nelson, one of New Zealand's few integrated dairy farms and artisan cheese-making operations has been placed on the market. The Wangapeka Family Dairy Farm in Wakefield, southwest of Nelson, is for sale with its artisan cheese-making operation.
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