Allan and Jacy Ramsay will continue to offer an alternative A2 cheese product for people with their boutique Hipi Cheese range. PHOTO TONI WILLIAMSJacy and Allan Ramsay have sold their sheep milking flock, which was part of a boutique operation on the edge of Ashburton, producing milk for their Hipi Cheese business. We were thankful we were not dealing with a fresh product.”There were a couple of things that helped with the decision to sell the sheep. Hipi Cheese, owned and operated by the couple who also had other jobs, started more than six years ago as they worked through their sheep milking processes. It is placed into a ‘‘cheese cave’’ for maturation for four to 24 months, getting turned regularly.

Source: Otago Daily Times May 27, 2021 02:03 UTC