Cheese Characteristics
Traditional and natural farmhouse cheeses are different to the typically manufactured, mass produced cheeses. Farmhouse cheeses, like wine, will be different with every vintage, as the milk and making conditions vary constantly eg: seasonal changes, drought.
Unlike wine though, cheese 'vintages' are not annual, they're daily. Our cheeses are handmade, the shapes and sizes vary, as do the natural moulds on the exteriors - sometines moulds are more prevalent on the cheeses (eg: blue spots on camembert) or they can creep in where they aren't invited!
This is the beauty of handmade cheeses, so enjoy their individuality. Remember too, that the flavour and texture of cheese changes as it matures, so please do ask us about the cheese and taste and compare it before you buy.
| 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. |
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