Handmade cheese from Victoria’s High Country. Proudly family owned and Milawa made.

David and Anne founded Milawa Cheese Company in the historic Milawa Butter Factory in 1988, then they set out to make delicious Australian farmhouse cheeses inspired by European methods.

We are passionate about creating cheeses using traditional methods in a sustainable manner, we don’t use any machinery in the production of our cheeses; all cheese is made, turned and washed by the hands of our dedicated team, led by head cheese maker Cameron Rowan. We do not use any preservatives or standardisers in our cheeses, allowing them to grow and develop at their own pace producing rich, deep long-lasting flavours and all of our cheeses are made using non-animal rennet. A family owned and run business; we are committed to our local community and have developed close working relationships with our local farmers who produce high quality, clean and fresh milk from their cows or goats left to graze the lush pastures of the King Valley and Victorian High Country.

We’ve got you covered this Festive Season!

We’ve got you covered this Festive Season!

Whether it be a thank you hamper to someone who has helped you through 2020, a gourmet platter for the work Christmas party, or simply a beautiful box of delicious cheeses to unwrap Christmas Day – we’re here for all of your festive season needs!

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Salt, salt and more salt! Dry salting our Milawa Blue

Salt, salt and more salt! Dry salting our Milawa Blue

The dry salting of a Milawa Blue (and all blues) is an extremely vital step. Our new Executive Cheesemaker and Operations Manager, Cam, explained the importance of salting, a cheesemaking step many cheese-lovers don't know about: The first day of a Milawa Blue's life...

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Meet Our New Head Cheesemaker!

Meet Our New Head Cheesemaker!

 Meet Cameron Rowan - the newest addition to the Milawa Cheese Company family and our new Executive Cheesemaker and Operations Manager. Cam is passionate about bringing European cheesemaking techniques to Australia (which we're very excited about). He started out at...

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