Our specialty cheeses are winning us awards and attention on the world stage.
But the markets for goat and sheep milk have been turbulent, both domestically and overseas, with the number of businesses in New Zealand thinning remarkably in the last few years.
Simon Lamb from Cranky Goat cheese in Marlborough joins Emile Donovan.
Cranky Goat started off making halloumi and feta, and now offers a range of goat and cow cheeses. Photo: Cranky Goat
