If you’re going to set out to make the world’s finest dairy from a converted shipping container in the Bay of Plenty, it goes without saying you’re not taking the most conventional route. Surely the country making the world’s best dairy produce, had to be the one given the greatest head-start by mother nature.
A blue sky softened with white clouds in the morning light.
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A blue sky softened with white clouds in the morning light.
A warm grey that is perfect with Creamy Strawberry Milk
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A warm grey that is perfect with Creamy Strawberry Milk
Taken from Mark Smith’s photo of a farm in dairy country, colours that are familiar to us all.
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Taken from Mark Smith’s photo of a farm in dairy country, colours that are familiar to us all.
Butter, butter, creamy, yellow-y, New Zealand butter.
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Butter, butter, creamy, yellow-y, New Zealand butter.
Here in New Zealand, a country which doubles as any self-respecting dairy cow’s dream home with its endless rolling green hills, we were importing butters all the way from Europe. Absolute madness. So we quietly set about restoring natural order to the world, we bought an Italian butter churn and set it up in a converted shipping container. And from that shipping container, in Lewis Road, in the Bay of Plenty, we began their quest to make the world’s very best dairy.