Rugged but refined
Milawa Tomme is a goat’s milk hard cheese made by Milawa Cheese in Victoria’s King Valley.
In 1988, David Brown purchased the old Milawa Butter Factory and proceeded to transform it into a cheesemaking facility. David and his wife Anne decided that they would make a mild blue cheese inspired by the Northern Italian Gorgonzola. Hence were born Milawa Cheese and Milawa Blue.
Since then, they have expanded their range to include firm favourites such as Goat Camembert, King River Gold and this Tomme.
Traditional recipe from Savoie
Initially, David adapted a traditional French recipe for Tomme de Chèvre from Savoie. The recipe involved adding rennet to raw, uncooked goat’s milk, cutting the curd and hand-ladling into small cylindrical moulds. The cheesemaker would then matured the cheese for 7 weeks in a cave.
Because of the current restrictions in Australia regarding raw milk, David had to use pasteurised goat’s milk instead. And, due to the lack of a cave in Milawa, he would mature the 2kg barrel-shaped wheels of cheese in their maturation rooms instead.
At 7 weeks, the Tomme develops a rugged natural rind with stunning patches of rusty-red and blue-grey mould.
Moreover, its off-white pâte is creamy and dense with a strong earthy aroma. On the palate, the Tomme is rich and savoury, with some cheddar notes and a spicy finish. It is incredibly more-ish!
How to pair Milawa Tomme
Enjoy with a local Cabernet Sauvignon or a Côtes du Rhône red.
