Milawa Cheese

David and Annie Brown bought an old butter factory in Milawa in 1988, after a Gorgonzola on a menu turistico in northern Italy convinced them Australia needed better blue. The first cheese they made — Milawa Blue — is still in the cabinet alongside King River Gold, a washed rind they wash by hand to encourage the Brevibacterium linens that gives it its rind and aroma. The shop is open daily with tastings from 9.30am, sharing the precinct with Milawa Bread and Wood Park Wines under the original factory roof. The Terrace next door does coffee and produce platters; takeaway picnic packs work on the lawn out front.