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INSIDE THIS ISSUE: Courtenay A&P Update
2
Economic Plan
2
The Journey
3
Finalists In Business Awards
3
Locals Need Support
4
Drop-in Meetings With Sam
4
Wonderful Garden Market
5
Darfield ITM Fishing Comp 2021
6
Final Spring Open Garden Day
7
Successful Display
7
Cricket Is In The Blood
8
Jones Family Farm (continued)
9
Student Photography Comp
9
Agri Training
11
Te Ara Kakariki Plantout
11
Darfield Premier Cricket
12
Darfield Gun Club
12
Golf Results
12
Running Boar
12
Public Notices
13
Save The Date
13
Classifieds
13-15
Trades
15-16
Email Column
16
Weekly Newspaper ♦ Business Cards ♦ Photocopying ♦ LaminaƟng ♦ Binding ♦ Typeseƫng ♦
Kirwee sheep farmers, the Jones’, are leading the way in the sheep milking industry. Matt, Tracey and daughters Annabelle, Sam and Gabrielle, have recently unveiled a Havarti and Gouda cheese, as well as bottled pasteurised milk. These products will complement their already popular sheep milk skincare products, Sabelle, which got its unique name by combining the three girls names! Sabelle has also been named as a finalist in the 2021 Westpac Champion Business Awards in the Champion Producer/ Manufacturer - Small Category. These new products were designed and created out of a dietary necessity, with Gabrielle having food allergies, as well as being dairy intolerant. Tracey started using goat milk powder when Gabrille was young, but she didn’t really like it. Frustrated by a lack of options for
ISSUE 1,011 Friday 29th October 2021
Tracey and Matt Jones from Kirwee. easily digestible milk, Tracey started researching dairy alternatives from plant-based to other animal-based systems. She researched dairy that could be digested by someone who was lactose intolerant, that could support gut health, not exacerbate eczema and also provide a nutritional drink for her toddler. The deeper Tracey dug, the more certain she was that sheep milk was the answer
to Gabrielle's problems. People have been milking sheep for thousands of years, and while it is not new in many cultures it is relatively new to New Zealand. “It did take some finding, but what really surprised us was how good it tasted. There wasn’t the gamey taste associated with goat, it was more like cow’s milk, only with a silky texture,” commented Tracey. So passionate in her belief that this was the solution her daughter needed, Tracey and Matt decided to start a new experience of milking sheep
themselves. They both come from a sheep farming background and searched the world for the best milking genetics, brought them to New Zealand and started a sheep milk farm on the Canterbury plains. They are currently milking a combination of approximately six hundred East Friesians, French Manech and Mountain Awassi. The sheep are treated like princesses and each one produces approximately 2 litres of milk each day, milked through a 12aside herringbone shed. Continued on page 9...