THE DEER MILKER
In 2016, Deer Milking NZ was established. Under the pioneering guidance of expert Deer and Dairy farmer Mark Faulks, the first drops of milk were extracted from the hinds on the stunning Lincoln Hills Farm in Mid Canterbury. Mark and business partner, deer farmer Graham Carr, began to invest into the milking operation and refine the process further. It wasn’t long before Mark had his hinds milking beautifully in their purpose-built, world first, deer milking facility. Only a handful of deer milkers have been trained to undertake this specialist task. It has become apparent that you can’t just milk any hind. Through careful testing and selection, the specialist hinds have been placed into their own section of the farm, and nurtured throughout the year in preparation for the deer milking season. The hinds are milked from December to April.
The expert cheese making team from Talbot Forest Cheese in Geraldine have put their heart and soul into making this world first cheese since 2016.
The Deer Milker has engaged Callaghan Innovation in Wellington, New Zealand, to undertake a series of research into the scientific make up of deer milk. The results have been astonishing across lipid, protein and carbohydrate content, with the milk showing specific results far superior to any other mammal milk, including goats, sheep and cows milk.
More testing is currently being performed to dig deeper into the specific health benefits. To date, there is significant evidence deer milk may have significant benefits to gut, brain and immune function.