A lucky accident
Milawa Goat Camembert is a bloomy rind soft cheese made by Milawa Cheese in the King Valley, Victoria.
The story of this unorthodox cheese begins with a mix-up of epic proportions. In the year 2000, a French intern at the dairy farm was transferring raw milk into a pasteurisation vat to make camembert.
Instead of pouring cow’s milk, she used raw goat’s milk from Goughs Bay Dairy. Rather than waste such fine quality milk, the cheesemakers decided to persevere with the maturation process and, eight days later, a new star was born.
Stark white on the inside
On the surface, the Goat Camembert is indistinguishable from the cow’s milk version. However, as soon as you slice through the rind, you discover a pâte that is stark white. (the more traditional cow’s milk version is usually pale yellow)
The white bloomy (almost furry) rind has an earthy aroma reminiscent of mushrooms and truffle. While the young cheese is enjoyably mild and savoury, it truly comes into its own as it ages. When ripe, the seductively oozy pâte is velvety in texture and has a sweet, lactic and citrusy flavour palette.
Furthermore, this serendipitous cheese is made with non-animal rennet which makes it suitable for vegetarians.
How to pair Milawa Goat Camembert
Enjoy with an Amber Ale or a glass of Riesling.
