Boutique dairy milking in NZ | Murray Lloyd Photography

My image of life as a dairy cow reached new highs when I first sighted this delightful milking shed bathed in the early morning light. Owned by an American couple who left the US when George Bush was elected in 2000, the milking operation near Dunedin numbers between 16 and 20 cows.

With a backdrop of faded washing hanging from the roof of the milking shed, a yodel-like call brought the cows running. Once inside the milking shed each cow knew exactly which bay to head for. One cow, who left the property for two years, still remembers which bay was originally hers.

The cows are milked using a bucket system. Before the milk is taken from the cow each one receives individual grooming (to remove muddy patches) and the udders are hand washed with a cleansing solution.

The milk – straight from the cow - has less than 10% of the maximum allowed limit of bacteria found in milk (pasteurised and homogenised) sitting in your supermarket fridges.

With National Radio broadcasting, and a breakfast of local Harraway oats mixed and sweetly scented lucerne the cows looked very contented. As did the customers who could take away milk, cream, ghee, cottage cheese, quark or even a mango flavoured lassi.

Hohepa Biodynamic Cheese in NZ | Murray Lloyd Photography

Multiple awards in the Cuisine cheese awards establish Hohepa as one of New Zealand's preeminent boutique cheese making operations. The staff at Hohepa could not have been more generous with their time while I photographed the cheese making operation in Hawkes Bay. I particularly like the vintage Danbo and the fenugreek flavoured cheese.

Bio dynamic cow

Bio dynamic cattle

Bio dynamic jersey cow

Mother cow licking new born calf

Calf at Hohepa

Milking at Hohepa

Bio dynamic cattle being milked

Milker at Hohepa Cheese

Milk at Hohepa Cheese

Packaging the cheese

Cutting cheese

Cumin flavoured cheese

Cutting mature cheese

Inacio Guimares the Cheese maker at Hohepa

Hohepa cheese