In 1972 Val McMillan was given a three-day-old Alpine kid and her love affair with the breed began.

Val McMillan's recommends only buying goats that are certified disease free.

“I love their nature, their looks, their milk.  Just everything really,” Val told Rural Living.  

Dairy goats, Alpines are a tall, elegant goat with a short, sleek, black coat and white face and leg markings.  From the French side of the Alps, in France Alpines come in many colours but here in New Zealand sandy white markings or anything less than jet black is considered a fault.

“Alpines don’t give as much milk as Saanens but they give good quality milk with a longer more even supply,” said Val who is who is the current president of  The  New Zealand’s  Dairy Goat Breeders Association.

While there are some bigger commercial herds in New Zealand with as many as 500 milking goats, most are smaller and provide milk to the boutique cheese market.

“Most of them are milking for cheese making or household milk supply.”

Alpine goat milk has very high total solids count that – something dairy product manufacturers all over the world are seeking. In New Zealand, protein tests usually average over 3.0% and milkfat tests over 4.0% giving Alpine milk its high nutritional value and good flavour.  As a household milk supply, Alpines have the advantage of milking through for two years without kidding.

“There are hundreds of varieties around the world. In America I’ve seen some wonderful milking goats.”

The New Zealand Dairy Goat Breeders Association runs a classification scheme recognising Saanens, Toggenbergs, Sables, Anglo-Nubians, and Alpines.

For people considering getting some Alpines – or any goat, Val recommends they first decide what they want to do with their animals and then to get in touch with an organisation like the NZDGBA to get as much information and help as possible.

“And don’t buy anything unless you can get a certificate proving it is disease free.”