Meet the cheese makers

Mahoe  Farmhouse Cheese

BIG CHEESES: Jake Rosevear, centre, with others from the team at Mahoe, south of Kerikeri, from left, Fu Ming Yao, Jake's parents Bob Rosevear and Anna Rosevear and Jo-Ann Hardwick-Smith.


Anna and Bob Rosevear

Mahoe Farmhouse Cheese is situated in the Bay of Islands and has been operating as a family business since 1986

The milk for all the cheeses and fresh products comes from their own, small herd of cows. Their son Tim, takes care of 60 fresian cross cows, paying special attention to their health and wellbeing. The cows are milked twice daily. Mahoe follows mainly organic principles in their farming and animal care.

The cheesery is adjoined to the milking shed so there is no need for milk transportation. The fresh milk is pasteurised and then turned in to cheese the next morning.

Two of the Rosevear’s other sons, Jesse and Jake, along with cheesemaker, Tony, are constantly working on improving the cheese making and maturing technique to achieve the finest quality artisan cheeses.


Evansdale Farmhouse Cheese

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Evansdale Cheese started in 1978, with the Dennison family cow. Now Evansdale cheese is still a family owned and operated business, which has grown from 150 litres of milk a day to 1,500 litres of milk each day.

A lot has changed since Evansdale first started, but Evansdale Cheese continue to be a small, family run business, and the Dennison family members continue to make cheese by hand, recognising that with a little care and consideration, something beautiful, delicate and delicious can be shared and enjoyed by many.
Evansdale Cheese now produce 20-30 different varieties of cheese that are naturally preservative and calf rennet free. With a wide range of robust and delicate flavours; from curds to blue, to hard cheeses, and soft brie cheeses.
100% New Zealand owned and operated, you can visit Evansdale Cheese and the Dennison family cheese factory at Hawksbury village, just outside of Dunedin.


Mercer Cheese

Albert Alferink is of Dutch heritage and has been making cheese in Mercer, one hour south of Auckland, since 1981.

Having learned how to make cheese in his homeland of Holland, Alfred came to NZ where he was working on a farm in Paihiatua when he decided he would start his own business making cheese.

Today Alfred makes fifteen types of cheeses in his Onewhero based cheese factory with many going on to win awards at the New Zealand Cheese awards.


Kapiti Cheese

Born in the Lower North Island almost 30 years ago, we changed the New Zealand palate forever.  Our cheeses were new, exciting and memorable. New Zealand original cheeses exquisitely aromatic, tasty, individualistic and handcrafted that took us way beyond the familiar favourite block of yellow cheddar.

At Kapiti, we are passionate about the pleasures and principles of good food. Whether inspired by the ingredients, our heritage, the flavours, or by the land itself, every product we make is unique – each has its own story and each is worth discovering.



Thorvald owner director David Barrett, right, with master cheese maker Francis Bigot who produces sheep milk cheeses for Thorvold.


Nestled in the charming Neudorf Valley, among green rolling hills with the magnificent backdrop of the the Mt Arthur range. It is here that Thorvald crafts their  delicious sheep milk yoghurt and cheeses.

Their breed of dairy sheep has been created using the two highest milk producing breeds in the world – the East Friesian and the Awassi, along with a careful selection of other breeds in the mix to ensure good genetics for healthy, happy sheep.


Cranky Goat

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Simon and Hellene Lamb

Based in Linkwater in the picturesque Marlborough sounds. Cranky Goat creates hand crafted fresh cheeses using traditional methods and recipes.

Sourcing their high quality goat’s milk from a neighbouring farm in the Marlborough Sounds, all their cheeses are 100% vegetarian.


New cheesemakers coming soon...