Background
The cheese factory was built by Anna and Bob Rosevear in 1986, on the
family farm. Brother-in-law Stewart Hambrook has been the farm manager
since 1984 and provides the beautiful top-grade milk from which the award
winning Mahoe range of cheeses are made.
Stewart
uses biological farming practices which incorporate organic and conventional
methods. Highest on his list of priorities is the well-being and happiness
of his cows.
The herd is small, around 100 cows, and stocking rates are low. None
of his calves get sent to the freezing works. Some are hand-reared and
some are raised by nurse cows. Later the surplus calves are sold as dairy-beef.
All of the cheese factory staff have worked with us for many years. Cheese maker Tony van Stokkum has been with us almost since the beginning while both Fu Ming Yao and Jo-Ann Hardwick-Smith have worked here for almost 15 years.
Sons Tristan and Timothy have both done stints and now the two youngest
of the Rosevear family, Jesse and Jacob (who will become the main cheese
maker when Tony retires) are working full time in the family business.
