National Cheese Day: A Conversation with Bago’s “Cheese Man,” Jim Mobbs

At Bago Maze & Wine, every platter tells a story — of local landscapes, seasonal produce, and the enduring love of a good bite and a better sip. As National Cheese Day approaches on June 4th, we sat down with Bago’s owner and cheese enthusiast, Jim Mobbs, to learn more about his lifelong passion for cheese, the roots of Bago’s gourmet platters, and what guests can expect from this year’s celebration.

From Kraft Cheddar to Cultured Curiosity

Jim's love affair with cheese started humbly — a far cry from the curated artisan platters he now serves at Bago.

“Growing up in Port Macquarie, the only cheese we had was Kraft soft cheddar,” Jim laughs. “But in college, I discovered there was more to the world of cheese. Late nights with friends, dry white wine, pickles, and great cheeses — those were some of my earliest explorations into flavour.”

A pivotal chapter unfolded in Queanbeyan, near Canberra, where Jim first worked after college.

“That town was filled with Europeans who’d come for the Snowy Hydro Scheme. Their culture of food — salamis, pickles, cheese — opened my eyes to an entirely new palate. I loved it.”

Years later, back on the Mid North Coast, Jim noticed a surprising gap.

“We had amazing cheese being made locally, like Attiki Cheese in Comboyne and Advanti in Wauchope, but you couldn’t buy it here — it all went to Sydney. So we introduced cheese platters at the cellar door, featuring those very cheeses. Around that time, Wauchope’s farmers markets began, and I started selling cheese there too. Pretty soon, people started calling me ‘The Cheese Man.’”

Celebrating National Cheese Day at Bago

This year, Bago will be hosting Guided Cheese Appreciation sessions each Wednesday throughout June, beginning on National Cheese Day, June 4th.

“Guests will sit down with a specially curated cheese platter, paired with our estate-grown wines,” Jim explains. “I’ll talk them through each cheese — how it’s made, what makes it unique, how it matures, and why it pairs well with certain wines or condiments.”

With only 30 spots per session, these one-hour tastings promise a rich, flavourful experience full of personality, stories, and surprise pairings.

👉 Bookings are essential and can be made at bago.com.au

Platters with Purpose

Behind every Bago platter is a commitment to locality, sustainability, and abundance.

“I’m a farmer at heart — but I can’t do anything small scale,” Jim admits. “So I always grow more than I need. I hate waste, so all the excess is turned into preserves, pickles and condiments.”

From mulled wine jelly and beetroot pickles to harissa chutney and dragon fruit jam, Bago’s platters are brimming with homemade and locally crafted accompaniments.

“Many of our condiments are made by Eric at The Other Chef, just down the road. We also sell them at the cellar door, though some are reserved just for our platters — you’ll have to come taste them for yourself.”

What’s Next at Bago?

As Jim looks ahead, his appetite for hospitality continues to grow.

“We’re expanding the maze and gardens so people can spend more time here,” he shares. “And I’ve always wanted to bake — maybe we’ll offer fresh bread straight from a woodfired oven one day to serve alongside our platters. Simple, good food — that’s the goal.”