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Spring Sheep cheese on display at the New York Fine Food Show.
photo: Spring Sheep
New Zealand sheep milk company Spring Sheep is vying for a share of the US cheese market.
Chief Executive Officer Nick Hammond is promoting the company’s products at the New York Fine Food Show.
“We sell three types of cheese – we have Pecorino, which is a harder cheese; we have Aristetti, which is a medium-hard cheese; and our new New Zealand version, Havarti, which is a very soft, buttery cheese.”
Hammond said the U.S. market has been very enthusiastic about grass-fed cattle.
“We feel like the New Zealand brand resonates really well with consumers here and the grass-fed system rates us very highly, even higher than organic in terms of quality.”
Buyers look at Spring Sheep cheeses on display at the New York Fine Food Show.
photo: Spring Sheep
He said entering the U.S. market was a huge opportunity for the company because the market was already developed and growing.
“The market is much bigger than people think, with the US importing around 25 to 30 million kilograms of high-quality feta cheese every year, and it’s a very stable and growing market.
“Europe isn’t particularly well served either and they’ve been struggling to keep up with goat milk production, so it’s a really good opportunity for us to come in here and build a major growth platform.”
Hammond said the first sheep’s milk cheese produced in New Zealand will enter US specialty stores later this year.
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