Mahoe Cheese

People come from miles to buy their Very Old Gouda, and to try the other seven hard cheeses they make at their Oromahoe factory, 15 minutes south of Kerikeri. They also make a much acclaimed Greek style yoghurt, a regular yoghurt, quark, mascarpone, mozzarella and two types of feta.

Milk used to make Mahoe cheese couldn’t be fresher: the cows are milked next door to the cheese factory. The company, which began in 1986, is nationally respected as a top cheese producer and has won “piles of awards”, according to Anna, although the most coveted is the Supreme Award from 2000 for Mahoe’s Very Old Edam.

In the early days Bob Rosevear made all the cheese but the company employed Tony Van Stokkum as cheesemaker as Bob took on the role of general manager with Anna doing the marketing, filling in for staff when needed, and selling at markets in the weekends. Son Jake is now the second cheesemaker.

The company is small, which is the way the Rosevears prefer it. “We’re busy enough and we’d rather stay small and manageable,” says Anna.

Kiwis are still a little unsure how to use quark but Anna says it’s a versatile product. She describes it as “continental cottage cheese” and recommends mixing a little with chopped herbs, garlic and salt and pepper to spread on toast or crackers. “Or try it simply with a little orange juice and chopped fruit. And it’s a great alternative to cream cheese in a cheesecake as it’s not as rich.”

Mahoe Cheese stand at the Bay of Islands Farmers' Market

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