Our Milk
The original dairy
People have milked sheep for ten thousand years — long before anyone thought to milk a cow. The world's most treasured dairy still comes from ewes: Roquefort, Pecorino, Manchego, proper Greek yoghurt. We simply brought that tradition to ice cream.
The solids of cow's milk
Ewe's milk is naturally concentrated — richer in milk solids, litre for litre, than cow's milk. That's why our ice cream needs no thickeners to be dense and creamy: the texture is the milk's own.
Naturally A2-type
Ewe's milk contains no A1 beta-casein — it is naturally an A2-type milk, the way all milk once was.
Single origin
One flock, one farm, one place: Tihoi, on the volcanic plateau above Lake Taupō. We know every ewe whose milk goes into every tub — most of them by name.
In season, like all good things
Our ewes milk with the grass, from spring to autumn. Guthrie is made in season — when it's gone for the winter, it's gone.
The Craft
Rich by nature, not by additive
Most premium ice cream is built up — extra cream, milk-powder solids, stabilisers — to reach the richness that ewe's milk simply arrives with. We churn slowly, with less air, and let the milk speak. If you've never tasted sheep's milk before, start here: it is sweeter and cleaner than you expect, and it makes cow's-milk ice cream feel like a first draft.
Taste it in the flavours