This semi-hard cheese is based on a popular English cheese called Red Leicester, with a crumbly texture, a hint of butterscotch and a distinctive bitter citrus tang.
It's named after our local river in Whangārei, Hātea, and the Māori word for white, mā. Traditionally Red Leicester was made from grain fed cows in England producing very pale milk, so annatto was added to turn it a rich orange colour.
We celebrate the fact that cows are all grass fed here, naturally producing beautiful golden cheese. Aged onsite for 6 months minimum.
As with all our cheeses, handmade with aroha and care, on the day of milking, from certified organic cow's milk.
BBD : 60days
Serving inspiration: Share with friends on a cheese board * Melted in sauces * Grilled topping to pasta/ baked potatoes * Cubed in salads * On plain crackers served with slices of apple or pear, or even with a sweet fruit pie.
Perfect match: Merlot or Cabernet Sauvignon, or a crisp IPA or APA.