“ Mooi River Cheese has five farmers supplying milk, which varies according to the season, running up to 40 000 l per day in season and sometimes seven days a week. These farmers were selected based on the yield you get in terms of butterfat and protein content of the milk. New Zealand crossbred cows provide fantastic sources of protein and butterfat.“ Next are Jerseys and Ayrshires, and lastly Holsteins. They have volume but lower fat and protein. You are then buying lots of milk but with the least yield. To be a successful cheesemaker economically, you must get yield from the milk that you buy or use.”
“ The quality of the milk is what a cheesemaker needs. When surplus milk is produced, it influences the whole price chain and can force the prices of cheese and milk down, to the detriment of everyone in the chain. We need stability in the market, which should be dictated by supply, demand and quality. If you skip any of those, you are in trouble,” Leigh warns.