farm to plate
Meet James & Kate Clairmont
James and Kate Clairmont, with their two school-aged kids, Theo and Lily, follow pasture-fed, ethical farming practices in order to bring you fresh, healthy sheep milk products.
Currently we are milking 150 dairy-breed ewes daily, we allow the lambs to stay with their mum until they’re about six weeks old and ready to be weaned as this is much kinder and healthier for both ewe and lamb. The ewes then graze all day on the green pastures or snooze under a shady tree before meandering down to the milking shed.
Sheep milk is naturally homogenised, therefore it is lovely and creamy with a velvet-like texture. Almost twice the calcium, and much higher in protein and amino acids than cow milk, sheep milk is an A2 milk and generally suitable for people who have lactose sensitivity.
The environmental footprint of a sheep is also significantly different to that of a cow as they do not like to wade in waterways and are only milked for 5-6 months a year.
The natural creamy qualities of sheep milk make beautiful cheese and we are thrilled to be working with the talented team at Hohepa only 20min from our farm gate.
Widely renowned for producing the best cheese in the Hawke's Bay, the vast experience of the Hohepa cheesemakers brings out the absolute best in our milk and we are very proud to work alongside such an inspirational organisation.
We currently have Feta, Halloumi, Blue, Pecorino and a Spanish-style Manchego available. In addition to the cheese, Craggy Range Sheep Dairy are bottling fresh, healthy milk, available in one litre bottles during the milking season.