THE GIBBSTON VALLEY CHEESE RANGE
At Gibbston Valley Cheese we supply a range of hand-crafted cheese styles made in the traditional European way.
We use only vegetarian rennet and our cheeses are all GE free. Our milk is sourced from small farms around the lower South Island.
Our cheese range is listed below.
SHEEP MILK CHEESE
Sheep milk products are highly sought after by those who are unable to tolerate traditional cow milk foods. Sufferers of conditions such as eczema, asthma and poor digestion often find their symptoms are lessened when they switch from cow to sheep milk. Ditching cow milk in favour of sheep milk products is also said to alleviate headaches, sore stomachs and assist with epilepsy, heart disease, cystic fibrosis and gall stones.
Sheep milk is much easier to digest than traditional cow milk due to its high levels of casein protein – three times more than is found in cow milk. And even for those who are lactose intolerant, hard sheep cheeses are still an option as the sheep milk lactose is discarded with the whey.Sheep milk products are a good option for those watching their cholesterol or keen to ensure a high level of nutrition. Sheep milk contains much higher levels of Vitamins A, B, and E, calcium, phosphorus, potassium, magnesium and short-chain fatty acids/triglycerides than found in goat or cow milk. In addition, sheep milk boasts high levels of magnesium, zinc, thiamin, riboflavin, vitamins B6 and B12, vitamin D, linoleic acids and all 10 of the essential amino acids.While sheep milk does have a higher fat content than cow or goat milk, the smaller globules means it is more easily digested and it’s much lower in saturated fats than other milks.
Our sheep milk cheeses include:
COW MILK CHEESE
High quality Friesian and Jersey Cows' milk is used to produce a variety
of dairy cheeses. With a constant milk supply throughout the year we are
not limited in the quantity of cows' milk cheese that we are able to produce.
Our Cow Milk Cheese Range includes:
GOAT MILK CHEESE
Goat milk flavours are sharp and salty with a sweetness that appears when cooked. Goat's milk is a very good source of calcium and the amino acid tryptophan. It is also a good source of protein, phosphorus, riboflavin (vitamin B2) and potassium.
Some people who cannot tolerate cow's milk are able to consume goat's milk without any problems.