Whitestone Cheese has lost its supply of sheep’s milk and its delicious Mt Dasher and Stoneyhill fetas are now endangered.
Whitestone managing director Bob Berry said the company could process up to 100,000 litres of sheep’s milk a season.
Sheep produce 1.5 to 2 litres of milk a day so that would require a flock of 150 to 200 sheep.
Whitestone has found a supply of goats’ milk though, and will be launching goats’ milk cheeses soon – a couple of semi softs and a pyramid.
I have no doubt they will be up to the company’s usual high standards but that won’t solve the problem of no sheep’s milk feta which is so delicious on pizzas and in salads.
Whitestone was a product of the 1980s’ ag-sag. You can read how it started here and can view an advertisement which captures Bob’s passion for his produce and North Otago here. If you watch very carefully and don’t blink at the wrong time you’ll see our cows.
The cheeses are named after North Otago places, the photos at the top of each page on the website were used in the company calendar a couple of years ago and most were taken by John Lamb.