Mahoe has been operating as a family business, in the Bay of Islands, New Zealand, since 1986. The milk used for their range of cheeses and fresh dairy products comes from their own small herd of 60 Friesian-cross cows, who are very well looked-after - milked twice-daily and farmed according to organic principles. Mahoe makes their cheese on site, with the fresh milk pasteurised and turned into cheese the very next morning.

Mahoe are dedicated to the art of cheesemaking and are constantly improving maturing techniques and creating new recipes in the quest to achieve fine artisan cheeses.