Mahoe Cheese: A Visitor’s Guide to Kerikeri’s Award-Winning Cheesery
Stop number one on the New Zealand cheese trail is a working dairy farm in the Far North. Mahoe Cheese makes Dutch-style Gouda and Edam at a small Kerikeri cheese factory just outside town, using milk from a small herd that grazes beside the cheesery. You can drop into the farm shop, taste the range and meet the cheeses that keep winning national awards.
This guide covers the story behind Mahoe Farmhouse Cheese, the cheeses to try and how to visit. It is also the first article in our series that follows the New Zealand cheese trail map from Northland to Southland.
Mahoe Cheese at a glance
| Where | State Highway 10, Pakaraka, near Kerikeri, Bay of Islands |
| Started | 1986, as a family business |
| Known for | Dutch-style Gouda and Edam, Mahoe Blue, Montbéliarde |
| Milk | Its own herd of about 60 cows |
| Farm shop hours | Monday to Friday 8:30am to 5pm, Saturday 8:30am to 3:30pm |
| Phone | +64 9 405 9681 |
| Also find it at | Farmers’ markets in Paihia (Thu), Kerikeri (Sun) and Whangārei (Sat) |
Hours and market days can change, so confirm them with the cheesery before you go.
The story behind Mahoe Farmhouse Cheese
Mahoe Farmhouse Cheese began in the early 1980s, when Anna Rosevear started experimenting with cheesemaking in her home kitchen. Neither she nor her husband Bob ever planned to run a cheese factory. However, the experiments grew, and the family business has operated since 1986.
Today the next generation runs it. Brothers Jake and Jesse make the cheese, while their brother Tim looks after the herd of about 60 mixed-breed cows. The cows graze on the farmland around the cheesery. Because of this, the milk never needs transporting. After each milking, it goes straight into the cheese vats.
That closed-loop approach keeps the milk fresh and the operation small, which suits a family business focused on quality.
Why Mahoe Cheese stands out on the New Zealand cheese trail
Dutch-style cheese isn’t what most visitors expect to find in subtropical Northland. Yet that is exactly what makes Mahoe special. The family builds its recipes and techniques on the original Dutch method for Gouda and Edam, then adapts them to its own farm and herd.
The cheesemakers also bring in European influences. Jesse developed a hard, natural-rind cheese after visiting small Alpine cheesemakers, and Jake created a blue to round out the range. As a result, Mahoe offers far more than a classic Gouda.
That craftsmanship has earned recognition. Mahoe’s cheeses have won national awards, which makes it a worthy first stop on the New Zealand cheese trail.
What to taste at Mahoe Cheese
The range splits into matured cheeses, fresh cheeses and yogurt. Here are the highlights.
| Cheese | Style | Try it if you like |
|---|---|---|
| Very Old Edam | Dutch-style, matured at least 10 months | Firm, crunchy, nutty cheeses |
| Mahoe Blue | Semi-firm, creamy blue | Mild, fruity blues |
| Gouda and Edam | Matured from 3 to over 12 months | Everyday cheeseboard classics |
| Komijnekaas | Gouda with cumin seeds | Spiced, savory cheeses |
| Montbéliarde | Hard cheese with a natural washed rind | Alpine cheeses such as Comté |
| Feta, Volcanic, Farmer’s Fresh | Fresh cheeses | Salads, grilling and snacking |
Mahoe Very Old Edam
Mahoe Very Old Edam is the cheese the family is proudest of. It matures for at least 10 months, and the recipe has been refined over many years. It has repeatedly won the Cuisine Champion Artisan Cheese title. Expect a firm, crunchy texture with sweet notes and a nutty finish.
Mahoe Blue
Mahoe Blue stayed a quiet secret until 2020, when it won the Champion Blue Cheese trophy at the New Zealand Specialist Cheesemakers Association Awards. It is semi-firm yet creamy, with fruity aromas and a smooth, sweet finish. Jake created it to add a blue to the family’s Dutch-style repertoire.
Gouda, Edam and flavored Goudas
The family matures its Gouda and Edam wheels on site for anywhere from 3 to well over 12 months. That gives you a wide range of textures and flavor intensities, from mild and supple to sharp and crystalline. Look out for the Gouda with chives and garlic too. Remember to remove the coating before you eat.
Montbéliarde
Montbéliarde is the cheese that shows off Jesse’s Alpine training. He developed it over many years, and it takes a long time to mature. It is named after a breed of cow found in the European Alps, which the family has also added to its herd.
Fresh cheeses and yogurt
Mahoe also makes feta, Volcanic, Farmer’s Fresh, yogurt and quark. Volcanic is named after the volcanic rock on the farm. You can slice and fry it like halloumi, but it is very salty, so rinse it first. Fresh cheeses need constant refrigeration, so buy them last on your day out.
Mahoe Cheese farm shop opening hours and how to visit
The Mahoe Cheese farm shop sits on State Highway 10 at Pakaraka, a short drive from Kerikeri. Visiting this Kerikeri cheese factory is a relaxed affair. It is a working farm, so expect a friendly local shop rather than a large visitor center.
Opening hours: According to the cheesery’s website, the shop opens Monday to Friday from 8:30am to 5pm and on Saturday from 8:30am to 3:30pm. Call +64 9 405 9681 to confirm before you drive out.
What to expect:
- A warm welcome and the chance to taste cheese before you buy.
- Cheeses sold directly from the farm, at factory-shop prices.
- Plenty of Gouda and Edam, from young to very old.
Visiting tips:
- Bring a cool bag, especially for fresh cheeses and yogurt.
- Check your airline and home country’s rules on bringing dairy products home.
- Contact the cheesery directly for groups or special orders.
- Allow time for a short stop, because the farm shop pairs easily with other sights nearby.
Without your own transport, this is a stop best made by car. Browse our rental car options, or read our guide to driving in New Zealand before you set off.
More places to find Mahoe Cheese
You don’t need to visit the farm to try the cheese. Mahoe sells at local farmers’ markets:
- Paihia: Village Green, Thursday mornings.
- Kerikeri: Outside the post office, Sunday mornings.
- Whangārei: Water Street car park, early on Saturday mornings.
Kerikeri’s Old Packhouse Market has also carried Mahoe cheese in its deli area. Check the cheesery’s list of stockists for shops across New Zealand. Mahoe also asks customers to contact it directly about individual orders.
Best cheeses to try in the Bay of Islands
If you have time for just a few tastes, here is a simple plan for the best cheeses to try in the Bay of Islands:
- Mahoe Very Old Edam: the signature cheese and a good place to begin.
- Mahoe Blue: the award winner for blue-cheese fans.
- Gouda with cumin (Komijnekaas): a savory, spiced favorite.
- Feta or Volcanic: fresh options for a picnic or salad.
Pick up a loaf of bread, some fruit from a roadside stall and you have a Northland picnic.
Make a day of it around Kerikeri
Kerikeri is easy to explore, and most sights sit within a short drive of the cheesery. Combine your cheese stop with:
- Kerikeri Basin: Walk the historic waterfront and see the Stone Store.
- Rainbow Falls: Take a short walk to a pretty waterfall.
- Local wineries: Pair your cheese with a tasting at a nearby cellar door.
- Bay of Islands cruises: Add a day on the water from nearby Paihia.
For more ideas, explore Northland and the Bay of Islands, our Bay of Islands cruises and other food and wine experiences. History fans will enjoy our heritage and art picks too. Wine lover? See our New Zealand wine tours.
Next stop on the Northland cheese trail
The Northland cheese trail doesn’t end at Mahoe. The next stop on the map is Whangārei, about 90 minutes south of Kerikeri, where Grinning Gecko makes soft cheeses such as brie and camembert, plus the washed-rind Kau Piro.
After Northland, the trail continues to Auckland and beyond. Watch for our next article in the New Zealand cheese trail series.
Getting to Mahoe Cheese
Kerikeri is about 3.5 to 4 hours by road from Auckland (roughly 260 km / 160 mi), or you can fly. Domestic flights connect Auckland and Kerikeri. Once there, a car is the easiest way to reach the farm.
Northland is warm and green for much of the year. See our guides to the best time to visit New Zealand and weather and climate to choose your dates. A self-drive tour is a relaxed way to stop at farms like this one.
Frequently asked questions
Where is Mahoe Cheese?
Mahoe Cheese is on State Highway 10 at Pakaraka, near Kerikeri in the Bay of Islands, Northland.
Can you visit Mahoe Cheese?
Yes. The farm shop at this Kerikeri cheese factory is open to visitors, and you can taste the cheeses before you buy. Hours are listed on the cheesery’s website, so call ahead to confirm.
What is Mahoe Cheese famous for?
Mahoe is best known for its Dutch-style Gouda and Edam, especially Mahoe Very Old Edam. It also makes an award-winning blue cheese, Mahoe Blue.
Where can I buy Mahoe Cheese?
You can buy it at the farm shop, at farmers’ markets in Paihia, Kerikeri and Whangārei, and from selected retailers. Contact the cheesery to discuss individual orders.
What is the New Zealand cheese trail?
It is a self-guided route linking 14 artisan cheese producers across the North and South Islands, from Mahoe in Kerikeri to Blue River Dairy in Invercargill. Mahoe is stop number one.
Is there a cheese trail in Northland?
Yes. The Northland cheese trail links Mahoe Cheese near Kerikeri with Grinning Gecko in Whangārei, and both are on the national cheese trail map.
Plan your New Zealand cheese trail with us
Ready to follow the New Zealand cheese trail? Start with Mahoe Cheese in Kerikeri, then work your way south. We can build a route around the producers you most want to meet. Browse our North Island tours, explore the best North Island attractions, or see more New Zealand itinerary ideas.
To plan your trip, share your dates through our custom New Zealand tour form. Then pack a cool bag and an appetite for Mahoe Cheese.
For the latest details, visit the official Mahoe Farmhouse Cheese website.
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Mahoe Cheese: A Visitor’s Guide to Kerikeri’s Award-Winning Cheesery
Stop number one on the New Zealand cheese trail is a working dairy farm in the Far North. Mahoe Cheese makes Dutch-style Gouda and Edam at a small Kerikeri cheese factory just outside town, using milk from a small herd that grazes beside the cheesery. You can drop into the farm shop, taste the range and meet the cheeses that keep winning national awards.
This guide covers the story behind Mahoe Farmhouse Cheese, the cheeses to try and how to visit. It is also the first article in our series that follows the New Zealand cheese trail map from Northland to Southland.
Mahoe Cheese at a glance
| Where | State Highway 10, Pakaraka, near Kerikeri, Bay of Islands |
| Started | 1986, as a family business |
| Known for | Dutch-style Gouda and Edam, Mahoe Blue, Montbéliarde |
| Milk | Its own herd of about 60 cows |
| Farm shop hours | Monday to Friday 8:30am to 5pm, Saturday 8:30am to 3:30pm |
| Phone | +64 9 405 9681 |
| Also find it at | Farmers’ markets in Paihia (Thu), Kerikeri (Sun) and Whangārei (Sat) |
Hours and market days can change, so confirm them with the cheesery before you go.
The story behind Mahoe Farmhouse Cheese
Mahoe Farmhouse Cheese began in the early 1980s, when Anna Rosevear started experimenting with cheesemaking in her home kitchen. Neither she nor her husband Bob ever planned to run a cheese factory. However, the experiments grew, and the family business has operated since 1986.
Today the next generation runs it. Brothers Jake and Jesse make the cheese, while their brother Tim looks after the herd of about 60 mixed-breed cows. The cows graze on the farmland around the cheesery. Because of this, the milk never needs transporting. After each milking, it goes straight into the cheese vats.
That closed-loop approach keeps the milk fresh and the operation small, which suits a family business focused on quality.
Why Mahoe Cheese stands out on the New Zealand cheese trail
Dutch-style cheese isn’t what most visitors expect to find in subtropical Northland. Yet that is exactly what makes Mahoe special. The family builds its recipes and techniques on the original Dutch method for Gouda and Edam, then adapts them to its own farm and herd.
The cheesemakers also bring in European influences. Jesse developed a hard, natural-rind cheese after visiting small Alpine cheesemakers, and Jake created a blue to round out the range. As a result, Mahoe offers far more than a classic Gouda.
That craftsmanship has earned recognition. Mahoe’s cheeses have won national awards, which makes it a worthy first stop on the New Zealand cheese trail.
What to taste at Mahoe Cheese
The range splits into matured cheeses, fresh cheeses and yogurt. Here are the highlights.
| Cheese | Style | Try it if you like |
|---|---|---|
| Very Old Edam | Dutch-style, matured at least 10 months | Firm, crunchy, nutty cheeses |
| Mahoe Blue | Semi-firm, creamy blue | Mild, fruity blues |
| Gouda and Edam | Matured from 3 to over 12 months | Everyday cheeseboard classics |
| Komijnekaas | Gouda with cumin seeds | Spiced, savory cheeses |
| Montbéliarde | Hard cheese with a natural washed rind | Alpine cheeses such as Comté |
| Feta, Volcanic, Farmer’s Fresh | Fresh cheeses | Salads, grilling and snacking |
Mahoe Very Old Edam
Mahoe Very Old Edam is the cheese the family is proudest of. It matures for at least 10 months, and the recipe has been refined over many years. It has repeatedly won the Cuisine Champion Artisan Cheese title. Expect a firm, crunchy texture with sweet notes and a nutty finish.
Mahoe Blue
Mahoe Blue stayed a quiet secret until 2020, when it won the Champion Blue Cheese trophy at the New Zealand Specialist Cheesemakers Association Awards. It is semi-firm yet creamy, with fruity aromas and a smooth, sweet finish. Jake created it to add a blue to the family’s Dutch-style repertoire.
Gouda, Edam and flavored Goudas
The family matures its Gouda and Edam wheels on site for anywhere from 3 to well over 12 months. That gives you a wide range of textures and flavor intensities, from mild and supple to sharp and crystalline. Look out for the Gouda with chives and garlic too. Remember to remove the coating before you eat.
Montbéliarde
Montbéliarde is the cheese that shows off Jesse’s Alpine training. He developed it over many years, and it takes a long time to mature. It is named after a breed of cow found in the European Alps, which the family has also added to its herd.
Fresh cheeses and yogurt
Mahoe also makes feta, Volcanic, Farmer’s Fresh, yogurt and quark. Volcanic is named after the volcanic rock on the farm. You can slice and fry it like halloumi, but it is very salty, so rinse it first. Fresh cheeses need constant refrigeration, so buy them last on your day out.
Mahoe Cheese farm shop opening hours and how to visit
The Mahoe Cheese farm shop sits on State Highway 10 at Pakaraka, a short drive from Kerikeri. Visiting this Kerikeri cheese factory is a relaxed affair. It is a working farm, so expect a friendly local shop rather than a large visitor center.
Opening hours: According to the cheesery’s website, the shop opens Monday to Friday from 8:30am to 5pm and on Saturday from 8:30am to 3:30pm. Call +64 9 405 9681 to confirm before you drive out.
What to expect:
- A warm welcome and the chance to taste cheese before you buy.
- Cheeses sold directly from the farm, at factory-shop prices.
- Plenty of Gouda and Edam, from young to very old.
Visiting tips:
- Bring a cool bag, especially for fresh cheeses and yogurt.
- Check your airline and home country’s rules on bringing dairy products home.
- Contact the cheesery directly for groups or special orders.
- Allow time for a short stop, because the farm shop pairs easily with other sights nearby.
Without your own transport, this is a stop best made by car. Browse our rental car options, or read our guide to driving in New Zealand before you set off.
More places to find Mahoe Cheese
You don’t need to visit the farm to try the cheese. Mahoe sells at local farmers’ markets:
- Paihia: Village Green, Thursday mornings.
- Kerikeri: Outside the post office, Sunday mornings.
- Whangārei: Water Street car park, early on Saturday mornings.
Kerikeri’s Old Packhouse Market has also carried Mahoe cheese in its deli area. Check the cheesery’s list of stockists for shops across New Zealand. Mahoe also asks customers to contact it directly about individual orders.
Best cheeses to try in the Bay of Islands
If you have time for just a few tastes, here is a simple plan for the best cheeses to try in the Bay of Islands:
- Mahoe Very Old Edam: the signature cheese and a good place to begin.
- Mahoe Blue: the award winner for blue-cheese fans.
- Gouda with cumin (Komijnekaas): a savory, spiced favorite.
- Feta or Volcanic: fresh options for a picnic or salad.
Pick up a loaf of bread, some fruit from a roadside stall and you have a Northland picnic.
Make a day of it around Kerikeri
Kerikeri is easy to explore, and most sights sit within a short drive of the cheesery. Combine your cheese stop with:
- Kerikeri Basin: Walk the historic waterfront and see the Stone Store.
- Rainbow Falls: Take a short walk to a pretty waterfall.
- Local wineries: Pair your cheese with a tasting at a nearby cellar door.
- Bay of Islands cruises: Add a day on the water from nearby Paihia.
For more ideas, explore Northland and the Bay of Islands, our Bay of Islands cruises and other food and wine experiences. History fans will enjoy our heritage and art picks too. Wine lover? See our New Zealand wine tours.
Next stop on the Northland cheese trail
The Northland cheese trail doesn’t end at Mahoe. The next stop on the map is Whangārei, about 90 minutes south of Kerikeri, where Grinning Gecko makes soft cheeses such as brie and camembert, plus the washed-rind Kau Piro.
After Northland, the trail continues to Auckland and beyond. Watch for our next article in the New Zealand cheese trail series.
Getting to Mahoe Cheese
Kerikeri is about 3.5 to 4 hours by road from Auckland (roughly 260 km / 160 mi), or you can fly. Domestic flights connect Auckland and Kerikeri. Once there, a car is the easiest way to reach the farm.
Northland is warm and green for much of the year. See our guides to the best time to visit New Zealand and weather and climate to choose your dates. A self-drive tour is a relaxed way to stop at farms like this one.
Frequently asked questions
Where is Mahoe Cheese?
Mahoe Cheese is on State Highway 10 at Pakaraka, near Kerikeri in the Bay of Islands, Northland.
Can you visit Mahoe Cheese?
Yes. The farm shop at this Kerikeri cheese factory is open to visitors, and you can taste the cheeses before you buy. Hours are listed on the cheesery’s website, so call ahead to confirm.
What is Mahoe Cheese famous for?
Mahoe is best known for its Dutch-style Gouda and Edam, especially Mahoe Very Old Edam. It also makes an award-winning blue cheese, Mahoe Blue.
Where can I buy Mahoe Cheese?
You can buy it at the farm shop, at farmers’ markets in Paihia, Kerikeri and Whangārei, and from selected retailers. Contact the cheesery to discuss individual orders.
What is the New Zealand cheese trail?
It is a self-guided route linking 14 artisan cheese producers across the North and South Islands, from Mahoe in Kerikeri to Blue River Dairy in Invercargill. Mahoe is stop number one.
Is there a cheese trail in Northland?
Yes. The Northland cheese trail links Mahoe Cheese near Kerikeri with Grinning Gecko in Whangārei, and both are on the national cheese trail map.
Plan your New Zealand cheese trail with us
Ready to follow the New Zealand cheese trail? Start with Mahoe Cheese in Kerikeri, then work your way south. We can build a route around the producers you most want to meet. Browse our North Island tours, explore the best North Island attractions, or see more New Zealand itinerary ideas.
To plan your trip, share your dates through our custom New Zealand tour form. Then pack a cool bag and an appetite for Mahoe Cheese.
For the latest details, visit the official Mahoe Farmhouse Cheese website.
