Introducing Hohepa Cheeses
Hohepa cheeses are produced at our boutique Cheesery, with milk pumped through from the adjacent milking shed, situated on our 52 year old ‘bio-dynamic’ farm. The production of cheese for our residents started in a small room at the back of the dairy shed, progressed into a new cheesery in 2006.
We milk approximately 46 hand reared shorthorn cows, grazed on lush herbal lay pastures and it is the special care of the land to which the cheese makers attribute the wonderful taste in the cheese!
Cheese makers; Inacio blends his Portuguese/Brazilian heritage and Peter his many years of English experience, to produce these specially crafted cheeses.
As Biodynamic practitioners our farmers recognise and strive to work in cooperation with the subtle influences that the wider cosmos has on soil, plant and animal health. Most biodynamic initiatives seek to embody triple bottom line approaches; that of ecological, social and economic sustainability.
Hohepa Hawke’s Bay are leaders in Bio-dynamic farming practices in NZ, extending from Rudolf Steiners impulse of Anthroposophy.
All land is DEMETER CERTIFIED which means it is managed on Bio-Dynamic principles as an essential basis for the nutrition of people and animals and the responsible stewardship of the land.
Biodynamic agriculture is a spiritual – ethical – ecological approach to agriculture which has much in common with other organic methods. It uses manures and composts and excludes the use of harmful artificial chemicals on soil and plants. It emphasizes the use of an holistic understanding of the living processes of soil fertility and plant growth.
Hohepa Homes strive to create a diversified and balanced farm ecosystem that generates health and fertility as much as possible from within the farm.
Preparations made from fermented manure, minerals and herbs are used to help restore and harmonize the vital life forces of the farm and enhance the nutrition, quality and flavour of the food being raised.