After 3 years of breeding the right type of sheep finally Bill finds the right milky sheep. he has crossed East Fresian, Romini and Texal to get the right mix. He had noticed the milkness in his sheep and decided that there was potential here for his farm. Where you are producing meat you're producing milk............
So a parlour was built on the sloping hillside half an hour from Lake Taupo. they don't milk all year round but freeze when there is a glut. They make soft and hard cheese : feta, blue vein, pecarrino, mozarella and camembert. Only producing 3 tonnes of cheese. only milking from August to March and even might shorten the season.
I meet Bill at a Beef and Lamb New Zealand meeting talking about the lake and the environmental impact farmers have on the lake water. Bill is very forward thinking and a driving force behind this Maroi owned farm. He sells product to high end supermarkets, New World and Pack n save, plus delicatessens and restaurants. He sees sheeps milk as the most adventurous of all his products and with the most potential of anyof his businesses. His lambs are making him the most money though he admits, but when you wean them why not utislise their milk?
Having a few hours to kill travelling on a bus from North Island to South Island I happened to be sitting next to a Kiwi fruit farmer who told me about some issues facing these fruit farmers. I wanted to learn more about kiwi fruit and PSA.
She farmed in Te Puke, in the bay of Plenty, the kiwi capital of the world. At the time they were fighting a bug called PSA which attacks the golden variety which was probably brought in through imported pollen. She said that the government was spending $25 million to research how to stop this disease.
She told me of how kiwi fruit growing had been good, originally called the 'Chinese gooseberry', after rebranding kiwis has sold this fruit and the vines around the world.
Zespri was the marketing board she sold to, she sold per tray and got $4 per try. the kiwis are picked when green and are picked in May/June and are Autumnal fruit.
Her main costs were in the spraying then the picking and packing.
Originally a dairy farmer's daughter she had married a Scottish immigrant and they saved for a farm. Her husband had died of cancer 5 years earlier (she blamed the sprays). Now her son looked to carry it on but the farm just supported her, she was looking for other income so that he could come home to farm. Could they grow a mix of crops? Lemons? She worried who would market a new fruit off of her farm. She worried about the future of her farm.
Having a few hours to kill travelling on a bus from North Island to South Island I happened to be sitting next to a Kiwi fruit farmer who told me about some issues facing these fruit farmers. I wanted to learn more about kiwi fruit and PSA.
She farmed in Te Puke, in the bay of Plenty, the kiwi capital of the world. At the time they were fighting a bug called PSA which attacks the golden variety which was probably brought in through imported pollen. She said that the government was spending $25 million to research how to stop this disease.
She told me of how kiwi fruit growing had been good, originally called the 'Chinese gooseberry', after rebranding kiwis has sold this fruit and the vines around the world.
Zespri was the marketing board she sold to, she sold per tray and got $4 per try. the kiwis are picked when green and are picked in May/June and are Autumnal fruit.
Her main costs were in the spraying then the picking and packing.
Originally a dairy farmer's daughter she had married a Scottish immigrant and they saved for a farm. Her husband had died of cancer 5 years earlier (she blamed the sprays). Now her son looked to carry it on but the farm just supported her, she was looking for other income so that he could come home to farm. Could they grow a mix of crops? Lemons? She worried who would market a new fruit off of her farm. She worried about the future of her farm.
Having a few hours to kill travelling on a bus from North Island to South Island I happened to be sitting next to a Kiwi fruit farmer who told me about some issues facing these fruit farmers. I wanted to learn more about kiwi fruit and PSA.
She farmed in Te Puke, in the bay of Plenty, the kiwi capital of the world. At the time they were fighting a bug called PSA which attacks the golden variety which was probably brought in through imported pollen. She said that the government was spending $25 million to research how to stop this disease.
She told me of how kiwi fruit growing had been good, originally called the 'Chinese gooseberry', after rebranding kiwis has sold this fruit and the vines around the world.
Zespri was the marketing board she sold to, she sold per tray and got $4 per try. the kiwis are picked when green and are picked in May/June and are Autumnal fruit.
Her main costs were in the spraying then the picking and packing.
Originally a dairy farmer's daughter she had married a Scottish immigrant and they saved for a farm. Her husband had died of cancer 5 years earlier (she blamed the sprays). Now her son looked to carry it on but the farm just supported her, she was looking for other income so that he could come home to farm. Could they grow a mix of crops? Lemons? She worried who would market a new fruit off of her farm. She worried about the future of her farm.
First having found myself in Hawkes bay and blown away by all the vineyards glistening in the sunshine, I thought it well worth visiting some wineries and then having a few days spare in Malborough in South Island, thought it right and proper to go on a wine tour of vineyards. So I met some others from the youth hostel and off we went on the bus rather than drive. The bus driver said that it was rather amusing to see his party getting merrier as the afternoon progresses.
The first visit was to Lawson's Dry hills , Blenheim, Malborough. I then visited 3 more in 1 afternoon including River Farm WInes.
We tried Sauvignon blanc in their wine show room served by a suave aproned assistant keen to part us with our money, in shimmering wine glasses. We are told to swirl the wine in our glasses to smell the aroma or nose of the wine and then to sup. We then tried Riesling, Pinot Gris (similar to Pinot grigio from Europe), Gwurztriminer, Unoaked chardonnay, Chardonnay, Pinot Rose, Pinot Noir and Late Harvest Riesling. Yes I am still standing at this point.
Now a good sauvgnon blanc should smell of BO(yes I do mean body odour) or have a 'gymnasium smell' I was told, it does however have an crisp palate and tastes I think of tropical fruits. Riesling has floral spice notes, pinot Gris has spiced apple and peach flavours, Gewurztraminer ( this is the first time I have tried this grape variety) is like rose petals and lychees and great with oriental food.
I am learning alot today and perhaps can impress some friends with a little grape knowledge. Why does a pinot Noir taste rounded with silky tannins and has an aroma of black cherry and spicy oak and chardonnay tastes citrusy and peachy and tropical? The grape varieties simply remind us of these flavours so we liken them to this, nothing to do with soils etc.
I have had fun, and made friends on my wine tour, to soak up the grapes we are having a joint super in the youth hostel after, I am accompanied by a barrister called Tessa from London and a German girl who works in Holland and we are putting some tapas together.
Also been told we have a glut of sauvgnon blanc this year, over production of New Zealand grapes alas. Who buys this wine where does it go, mostly to Australia. I have bought a souvenir from today a bottle of Late Harvest Riesling, which I shall save for a special day!