Cheeseman
Season
Terrain
Location
Travelling west on Highway 73, follow the signposts to Arthurs Pass. The Cheeseman turnoff is well labelled on the left, about 10km from the top of the Porters Pass. The 12km access road is an unsealed road which starts by winding its way through beach forest and then continues through alpine terrain. There is an unload point up by the Base T-Bar and the car park is 200m back down the road.
Click on the snowflake for more info or,
View the Cheeseman Ski Field Location Map in a larger map
Cheeseman, Contact
Web: www.mtcheeseman.co.nz
Christchurch Office Phone: +64 3 344 3247
Fax: +64 3 344 3300
Snowline Lodge Phone: +64 3 318 8794 (Winter only)
Forest Lodge Phone: +64 3 318 8716
Postal: PO Box 22178, Christchurch, New Zealand
Late June to Early October
Lift Info
Total: 3
- 2 T-bars
- 1 rope tow.
Chain Hire
No
Groomers
Yes
Snowmaking
No
Terrain Park
No
Restaurants & Cafes
The Cockayne Cafe snack shop in the base area.
Rental Equipment
Mt Cheeseman does operate a ski hire on the mountain.
Creche
No
Mountain Shuttle
No
Snowco supports;
-
Base Altitude
1570 m
-
Highest Altitude
1840 m
-
Vertical Drop
270 m
-
Skiable Area
.
-
Annual Snowfall
.
-
Average Snow Depth
76 cm
About Cheeseman
Cheeseman is the second closest ski area to Christchurch and is a fully commercial area which is administered by the Mt Cheeseman Ski Club Inc.
The ski field is a sunny east to south east basin with open rolling terrain. With great beginner and intermediate slopes, Mount Cheeseman is perfect for learners and families. Two T Bars give easy access to well groomed gentle terrain and the Learners Tow is located right beside the Daylodge which serves awesome coffee and is fully licensed.
You can choose to stay up on the mountain in Snowline Lodge or alternatively Forest Lodge, which is nestled in the Beech Forest and is an easy 5 minute drive in from SH 73. Cheeseman runs Ski Week holiday packages which include lift passes, accommodation, meals and lessons, stay for a week or just a couple of days.
Promo Video
