A taste of Victoria’s High Country
Uncovering Australia’s dairy destinations
Inspired by the timeless pairing of cheese and wine, David and Annie Brown’s European adventures led them to open Milawa Cheese Company in 1988, transforming Victoria’s High Country into a culinary destination.
What began as a humble nod to European cheesemaking saw Milawa’s historic butter factory evolve into an Australian institution, celebrated for its craftsmanship and the stories behind every wheel.
More than three decades later, their daughter, Ceridwen Brown, continues the family’s legacy as CEO, blending traditional European techniques with a distinctly Australian twist.
Set on the slopes of the Victorian Alps at the mouth of the King Valley wine region, Milawa is a gourmet pocket brimming with local producers, known for its honey, mustards and the iconic Brown Brothers Winery.
“I’m looking down our driveway across beautiful green paddocks, with cows grazing and the Alps as the backdrop,” Ceridwen describes.
It’s a view she’s known since childhood – one that still makes her pause.
Recently named the top 2025 trending destination in Australia by Booking.com, the untapped region is poised to attract more visitors.
At Milawa Cheese, guests can enjoy free guided tastings, curate a picnic platter on the picturesque back lawn, or find delicious morsels to take on their road trip.
The Brown’s commitment to fresh, high-quality milk sourced from local, single-farm herds is key to their success. Cow’s milk comes from Mountain Milk Co-Op in the Kiewa Valley, while goat’s milk is sourced from the Gough family in Goughs Bay, near Mansfield – a relationship spanning generations.
“Having fresh clean milk allows us to be the architects of the flavour of the cheese – it gives us a blank canvas to make the flavours of the cheese we want to make.” This dedication and creative freedom has enabled Milawa Cheese to create a range of 16 artisan cheeses each with its own loyal fanbase – including the iconic Milawa Blue, a soft, creamy homage to Gorgonzola Dolce and the award-winning King River Gold, Australia’s champion washed rind cheese.
Cheesemaking is a labour of love, from cutting curd and salting to maturing in specialised rooms, with signature cheeses washed weekly to develop their golden rind and bold flavours.
The process is quiet, rhythmic, almost meditative, as wheels are turned, washed and watched.
“We’re a big brand, but our cheesemaking is small-scale – with our largest vat just 1,000 litres.”
Ceridwen invites visitors to “challenge themselves and try something new,” like their Henley Ridge, a semi-hard cheese blending cows and goat milk – a one-of-a-kind in Australia that’s complex to make but “that’s the fun of cheesemaking”.
Cheesemaking is as much an art as science, she explains. “I love that you start with this beautiful raw product and by the end of the day, it’s transformed into something magical – like alchemy.”
The past few years have been tough with rising costs, supply chain issues and competition from imports. Ceridwen urges shoppers to “buy local, buy Australian-made” to support farmers and family-owned businesses and experience the soul of cheesemaking in Victoria’s High Country.
Plan your visit to Milawa Cheese Company at 17 Factory Lane Milawa. Open daily 9am – 5pm