After successful launches overseas, Waikato’s Spring Sheep has turned its attention to the local market.
“In New Zealand, most people associate sheep with high-value wool and high-quality meat, but this is changing,” marketing and innovation director Andrea Wilkins said.

Sheep, Goat and Buffalo milk testing
Students at Massey University’s open day expanded their milk horizons by taste testing sheep, goat and buffalo milk.
“As Kiwis have become more aware, we’ve seen a dramatic increase in people asking us where can we buy grass-fed New Zealand sheep milk, most of whom have issues digesting cow’s milk or have children who cannot tolerate cow’s milk.
With interest steadily growing, the company was moving to stock its full cream sheep milk in selected supermarkets from early next year.
Spring Sheep chief executive Scottie Chapman said sheep milk had been around for thousands of years and was popular across Europe.
Most of the global sheep milk supply went into cheese production, but people were starting to see how it could be used elsewhere, he said.
“Consumers are becoming more educated and aware of the different options available and are actively looking for alternatives with beneficial health properties.
“Sheep milk may be an ideal option for those who want the great taste of dairy but have trouble digesting cow’s milk.”
Wilkins said sheep milk had about twice the protein of cow’s milk and was easier to digest.
“It’s also naturally an A2-type milk, free from the A1-beta-casein protein found in most cow’s milk, which has been associated with digestive discomfort such as painful cramps and bloating”.
Since it was set up in 2015, Spring Sheep has launched high-value sheep milk products in several Asian markets including Malaysia, Vietnam and Taiwan.
In May the company called for more suppliers to keep up with growing demand from overseas customers.
At the time, Spring Sheep had 4000 sheep being milked and had had more than 300 people through its Cambridge farm to learn more about the industry, business manager Thomas Macdonald said.
“Not a week goes by where we are not having conversations with prospective farmer suppliers, which is quite exciting,” Macdonald said.
“Heading into our fifth dairy season we are noticing a lot more interest in the industry. Last year I might have received around one inquiry a month from a farmer looking at their options, but those inquiries are now coming in thick and fast.”