Perfect as it is
Proudly sourced from local farmers who put their animals and the environment
at the forefront of every decision, Anabelle’s milks contain the A2 casein protein
which is known to be gentle on our digestive system.
We collect straight from the farm after which the milk is filtered of large particles,
then pasteurised at low temperatures (68degC for 2mins).
We do not standardise or homogenise our milks! As a result, all the nutritious elements
are retained: minerals, proteins, lactose and fat… ideal for making cheese!
Easy on tummies
We source our goat milk from Saanen goats.
New Zealand is fortunate to have access to this beautiful milk all year round, and with a diet of fresh grass, the result is pure white milk with a subtle flavour.
Once fermented, it forms a fragile curd that is softer than cow or sheep curd.
Goat milk’s popularity is due to a lower fat and protein content,
with smaller fat globules than cow milk it is easier to digest.
New Zealand’s best-kept secret
Sheep milk is a rarity in New Zealand, yet it is highly nutritious and sweet tasting with a delicate
What’s not to love?
Anabelle sources sheep milk produced by East Friesian ewes which graze on fresh pasture.
As with goat milk, the fat globules are smaller than cow milk, and easier to digest.
When fermented, sheep milk produces a strong curd which is perfect for making cheese.
Sheep milk has a seasonal secret too, producing a delicious silky milk
between August and March.
White gold, it’s rich
Sourced from certified organic farms, Jersey Cow milk has a lovely golden hue
and tastes like vanilla!
Jersey Cows produce one of the most nutritious cow milks, with a high protein and fat content.
Fat globules remain intact, as we don’t homogenise our milk
and the resulting cheeses carry rich flavours.
It is available all year round.