Milawa Cheese Company, in North-East Victoria has been there from the earliest days of the Australian specialty cheese industry. It was the creation of Annie and David Brown and their dream to produce great cheese to rival the world and has carried on to the next generation. Their daughter, Ceridwen, now steers the ship, as her father sits back and enjoys semi retirement. David’s passion for quality Australian cheese led him to the role as President of The Australian Specialist Cheese makers’ Association, a role he held for over 13 years. He is still flying the flag for local produce and none more so than his beloved Milawa cheese .
Camembert -Cows Milk
In traditional Normandy style, Milawa pursue artisan cheese making to produce a camenbert with full rustic flavour. served at room temperature and well aged this cheese will transport you to some grassy French pasture in north eastern Victoria.
Goat’s Milk Camembert
The brilliant white pate of this goat cheese appears to melt as you literally watch it. Full flavoured with a clean goat flavour. Showing some acid with a citric tone.
Milawa Blue
A gorgonzola style and one of the first Australian artisan cheeses. Rich blue and green veining develops full strength of flavour with maturity with a complex lingering finish.
King River Gold
A milder washed rind with a not too stinky aroma. Creamy texture with some light crystal crunch to the rind. Full flavoured with a slight, pleasant sourness, some acid and a touch of smoky depth on the finish.
