Our creamy, mushroomy Milawa Camembert is made in the Normandy style from milk from local Co-Op Mountain Milk in the Kiewa Valley. She has melt-in-your-mouth flavours of clotted cream and chestnut and loves to ooze over a crunchy baguette. Her beautifully buttery interior doesn’t happen by accident.  On day one of the cheese making process the curd is placed into hoops and flipped three times to drain the whey. On day two it’s placed in brine for two hours, adding the only preservative: salt. Then we turn her daily to distribute the moisture and after around 7-10 days, when she’s developed a delicate covering of mould, we wrap. This stops her rind from becoming too dense and chewy. As she matures, the mould begins to consume the acid in the cheese, causing the pH level to rise and protein to break down. And voila! She emerges as an oozy, buttery-rich beauty with barnyard vibes.

Ingredients:
Cow’s milk, non-animal rennet, cultures and salt.