Buzz
When dining in Auckland, New Zealand, you might encounter a unique culinary innovation: cheese, yogurt, and crème brulee crafted from deer milk, hailed as a groundbreaking addition to the food scene.
Pamu, a New Zealand-based company, is pioneering this unconventional approach. They are raising deer by hand in the Southland region to explore alternative agricultural opportunities. Using red deer and specialized milking equipment, they produce a milk that boasts lower sugar and higher protein content compared to cow’s milk. The product is available in powdered form for easy use.
Why hasn’t deer milk gained traction in the U.S.? One factor is its limited yield: Pamu harvests only a few hundred liters per deer each season, whereas a dairy cow can produce up to 8700 liters in the same period. Additionally, countries with low venison consumption have little incentive to domesticate deer on a large scale, limiting the potential milking population. Historically, deer have also proven less cooperative than cows, making the milking process more challenging.
The success of deer milk in Auckland hinges on public reception to these innovative deer-based dishes. As for the flavor? Those who have tried it report a distinctly savory taste.
