Volcanic Creamery

20/10/2026

30/09/2026

Why isn’t your milk as creamy as before?

We’ve had this question a few times lately.

Because we don’t standardise our milk, the fat content naturally changes through the year depending on the season, weather, pasture and cows.

When spring arrived, the warmer weather made our grass take off. Sounds great - but lush spring grass is basically high-octane, watery salad for cows.
It’s young, soft and packed with protein and energy, but it contains less of the mature fibre that helps cows produce milk fat. It also moves through them faster.
At the same time, cows often produce more litres of milk in spring, so that fat gets spread across a larger volume.

Fast-growing spring grass + less fibre + more milk = a temporary drop in fat percentage.

The good news is it’s already climbing again. Milk going out this weekend is sitting at around 4.5% fat, compared with a low of about 3.8%.
For comparison, standard supermarket whole milk is typically around 3.3% fat.

29/09/2026

How awesome that we are part of a Rotorua swappa system where you can return your empty salad box to use it against a milk bottle deposit - awesome work Brown Owl Organics

25/09/2026

Beauty day at the Creamery today!

21/09/2026

A massive shout out to these guys Prograde Refrigeration. They have done some serious work to keep our factory and vehicles running over the last few months. Icey cold milk!
We can highly recommend them!

10/09/2026

Nothing but creamery 🥛
We use local milk from Volcanic Creamery
It goes beautifully in a hot cuppa ☕️

Be sure to call in on your way past ☀️

197 Hamurana Road

07/09/2026

Check out Sammies Coffee Co at the bottom of Oturoa Road/Hamurana! They have great coffee and great milk 😎😎

Nothing beats a beautiful brisk morning like this ☀️
Pop in grab a cup of Volt Espresso to kick off your day ☕️
See you all at 197 Hamurana Road

Volt Espresso Volcanic Creamery

07/09/2026

Twice in one week!! We have sold out of Volcanic Creamery milk, yoghurt and/or cream.

What is in the water! Everyone's switching to dairy this week..

We are now topped back up thanks to Jase and the team 🥛👌

Remember, if you want to make sure we have what you need, give us a ring or message as soon as you think of it and we'll keep some aside on the next delivery 😊 (especially for cream/yoghurt)

14/08/2026

Kawakawa, Boysenberry and Volcanic Creamery milk gelato 😍

Two new flavours. Two very different stories. Both made from scratch and both landing at the Tauranga Food Show this weekend and at our Bayfair Gelateria. 🍨

Kawakawa & Boysenberries Gelato

Main ingredient in this new flavour is full cream A2 milk from Volcanic Creamery, a small family-owned farm in Hamurana, just outside Rotorua. Fresh, gently batch pasteurised, nothing added and nothing removed. The kind of milk that actually tastes like milk.

Into that we've infused kawakawa — a native New Zealand plant sourced from Native Tree Farm, a certified organic grower in Whakatāne. Kawakawa has a warm, slightly peppery, grounding character that's entirely its own. Paired with the deep sweetness of boysenberries, it's something genuinely new — Italian technique meeting New Zealand ingredients, and finding they have a lot to say to each other.

Apple and Rhubarb Sorbet

Tart, bright, clean, and naturally vegan. A sorbet that reminds you what happens when you start with good fruit and don't get in the way. No artificial anything — just flavour doing exactly what it should.

Both flavours are available to try at the Tauranga Food Show this Saturday and Sunday at Mercury Arena Baypark. Come find us, try both, and tell us which one wins. 🇮🇹

📅 Saturday 15 August, 10am–5pm
📅 Sunday 16 August, 10am–4pm
📍 Mercury Arena Baypark, Tauranga

— Federico & Stefano, Cuore di Gelato

26/07/2026

The secret of a good gelato starts from its foundations 🙌🏼

Milk contains almost all of the essential nutrients needed to support growth such as carbohydrates, fats, proteins, vitamins, and minerals, making it one of nature's most complete food. This is why when we carefully select the milk for our gelato, we choose only the best.

Volcanic Creamery A2 protein milk is a non homogenised cows milk that contains only A2 beta-casein protein, and as Volcanic creamery says "it tastes like milk should".
Nothing is removed, nothing is added, only the goodness of their New Zealand cows and the love for a product that is perfect and complete as it is. And because it contains only A2 beta-casein protein, it is easier to be digested and assimilated. This means that can be a valid alternative for some people with mild lactose sensitivity.

New Zealand product, Italian tradition, and a common love for quality and authenticity. This is our gelato 🫶🏼💞🇮🇹🇳🇿