Mahoe Cheese - a Northland Champion of Cheese
A true family run farmhouse cheesery, Mahoe was established at Oromahoe, near Kerikeri by Anna and Bob Rosevear in 1986.
Today Anna and Bob remain at the heart of the business and three of their four sons - Jake, Jesse and Tim all play a role in creating the distinctive award-winning selection of Mahoe cheese. Even the staff who work with them feel like family; Jake’s partner works in the business and their original cheesemaker Tony van Stokkum still works part time.
Mahoe has a long and proud record of wins at the New Zealand Champions of Cheese Awards. In 2021 Mahoe Very Old Edam was named New World Champion of Champions Cheese for a mid-sized company. A multi-award winning cheese, Mahoe Very Old Edam was a New Zealand Champions of Cheese Awards Champion in 2012, 2013, 2014 and 2015 proving it’s consistently good year after year. In 2019 Mahoe won the NZ Champion of Champions of Cheese Award for its cumin gouda. Mahoe Cheesemaker Jake Rosevear was named New Zealand Champion Cheesemaker for two consecutive years in 2012 and 2013.
Cheesemaker Jake Rosevear picks up the family story. “I started turning cheese for a bit of money in the school holidays and it just carried on from there. Once I left school I needed something to do and it coincided with our original cheesemaker Tony needing support. So I’ve been making cheese since 2000. You never stop learning with cheesemaking.”
“What I really love about cheesemaking is feedback from customers, seeing the look on someone’s face when they taste of our old edam.”
The Rosevears and their team are always busy, as well as cheesemaking since the business started in the 1980s they have run a Factory Shop and they attend three Farmers’ Markets each week. Visitors to the winterless north will find Mahoe cheese at the Whangārei, Paihia and Kerikeri Farmers’ Markets.
In the tradition of farmhouse cheese, the milk for Mahoe’s cheese comes from their cows which are on the same farm as the cheesemaking factory. Tim is the farmer and he’s responsible for looking after the family’s colourful, cross-bred Friesian herd of about 60 cows. The cows graze on the farmland surrounding the cheesery, therefore our milk does not have to be transported – after each milking it goes directly into the cheese vats. The fresh milk is pasteurised and turned into cheese straight away.
Jake Rosevear believes having such fresh milk is part of the reason for their success. “All I have to do is pump fresh milk through the wall from the vats in the milking shed. Having fresh milk on hand plays a big part in our cheese.”
Mahoe’s cheese recipes and making techniques hail from the traditional Dutch Gouda and Edam. Over the years they have refined and adapted their cheese making, creating a Kiwi-style of Gouda and Edam.
New World Champion of Champions Cheese, 2021 Mahoe Very Old Edam, is aged for a minimum of 10 months, becoming wonderfully sweet on the palate. It is beautifully balanced and finishes with a light nutty aftertaste.
Where to buy Mahoe cheese
Mahoe is available at their Farmhouse Cheese Shop State Highway 10, Pakaraka, 70km north of Whangarei as well as through their website mahoecheese.co.nz. When in Northland visit the Whangārei, Paihia and Kerikeri Farmers’ Markets to try Mahoe and meet one of the family. Alternatively you can purchase Mahoe at Top NZ Cheese Shops; Sabato in Auckland and C’est Cheese in Featherston, as well as specialist cheese stores throughout New Zealand.
“Some Mahoe cheese always stands up on top of the podium or near the top of the podium during the NZ Champions of Cheese Awards each year. This year was no exception. Their cheese is world-class…” NZ Champions of Cheese 2021 Master Judge, Jason Tarrant.