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.

Stuart and the Mahoe cowsStewart 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.

Awards

Mahoe cheese has won more than it’s share of awards and medals in the annual national competitions. In particular our Very Old Edam won the award for best cheese in it’s category for 4 years running and then was judged SUPREME CHAMPION in the 2000 Cheese Awards.