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Miel Meyer ( Meyer Gouda Cheese)
The amount of whey produced from each half-tonne batch of cheese would be about a third of the volume, so 1000–2000 litres of whey from 4000–5000 litres of milk.

Whey is actually quite toxic for the environment, so if you were to pour it in one spot, it will create a subsoil layer of fat, which is really bad for the soil – plants won’t grow and therefore the cows won’t be able to eat and produce milk. So what we do is we have a rotational policy where we do spread the whey onto the farm, which is cheap, effective and gives a bit of nutrition to the paddocks, but it’s important that we rotate the spreading of that whey so not to create that subsoil layer of fat.

Nowadays, especially in the large-scale manufacturing, whey is actually quite a valuable commodity. There’s a huge nutritional value so there’s huge developments going on. You can produce whey powders for body building in gyms or infant formulas and things like that, so it could be something for us in the future – instead of dispose our whey onto the farmland to actually make it into something.

Your place in Puna Aronui is funded by NZASE and NEX. This requires participants to meet the following commitments of the course:

• Be an active participant in the online forum

• Attend the 3 live sessions

  • Week one: online live session – Monday 17 March, 6:45 –7:45 pm

  • Week two: online live session – Tuesday 25 March, 6:45–7:45 pm

  • Week four: online live session – Thursday 10 April, 6:45–7:45 pm

• Approximately 2–3 hours per week commitment

Acknowledgement
Dylan Campbell