Welcome to Milawa Cheese
The Milawa Cheese Company is a small but highly regarded speciality cheese factory located in North East Victoria's famed wine region. All cheeses are hand made at the historic Milawa Butter Factory using traditional methods, without preservatives and using non-animal rennet.
David and Anne Brown started with a vision in 1988 to produce Australian farmhouse cheeses using traditional European methods.
The product range has developed into award winning cow and goat milk cheeses including the award winning: King River Gold (Champion Washed Rind Australian Grand Dairy Awards 2009, Gold Medal ASCA Sydney & Melbourne 2010), Milawa Brie (Sydney Royal Australian Cheeseboard Perpetual Trophy 2003, Gold Medal ASCA Melbourne 2009), Milawa Capra (Grand Champion Australian Grand Dairy Awards 2003 & 2007) and Milawa Blue (2004 & 2009 Sydney ASCA Show Gold Medal).
The Cheese Tasting Room offers a unique opportunity to taste the full range of cheeses and preserves from the local gourmet region.
- Open 7 Days Week
- Cheese Tastings 9.00am 4.30pm. Sales until 5pm.
- North East Victoria
- Hand Made in Australia
- All groups and buses of 10 people or more must book in advance to avoid disappointment on arrival.
|Milawa Cheese Types
| Blue Mould Cheese
From soft and subtle to spicy and robust, the uninitiated and the connoisseur can be indulged.
| Fresh Curd Cheese
Just that! Once opened, eat them quickly (2 to 3 days) in order to enjoy their fresh, clean lactic flavours.
| Semi Soft and Hard Cheese
Depending on maturity the textures can range between soft and luscious, supple and springy to firm, crumbly or gratable. The flavours offered can be described as yeasty, tangy, bitey and sharp.
| Washed Rind Cheese
Individual hand washing encourages the growth of a red bacterial rind which ripens and flavours the cheese - ranging from a `little on the nose' to outrageously piquant in taste and aroma.
| White Mould Cheese
Not the usual stiff and tasteless supermarket cheese - traditionally made so when the white mould gets to work they will be transformed into soft oozing cheeses with complex flavours.