A taste of Italy, made at home
One unforgettable blue cheese on a trip through northern Italy inspired David and Annie Brown to start Milawa Cheese Company in 1988.
Read Milawa’s story (opens in a new tab)A love of cheese, shared everywhere
A world of
cheese.
A love we share.
Every cheese carries a place, a craft and a story. We’re here to celebrate the people who make it, the traditions behind it, and the joy of sharing it around the table.
✳From the local dairy to faraway traditions.
There’s always room for one more.
There’s always room for one more.
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GOOD THINGS
ARE AGINGFROM AUSTRALIA, WITH LOVE
CHEESEARE AGINGFROM AUSTRALIA, WITH LOVE
PLEASE ✳
MEET THE MAKERS FIND YOUR STYLE PLAN A CHEESE BOARD GO TASTE SOMETHING MEET THE MAKERS
A good place to begin
Every style has
a story to share.
From a familiar favourite to a taste from somewhere new, cheese is an invitation to explore—and to bring everyone to the table.
01 / 03Soft & freshBrie, chèvre, paneerExplore stories ↘02 / 03Bold & blueBlue, gorgonzola, stiltonExplore stories ↘03 / 03Firm & savouryCheddar, gouda, alpineExplore stories ↘
✳ We’re starting with Australian makers, then following the stories and traditions that connect cheese lovers around the world.
Made of place, craft & time
A few stories
worth sharing.
Meet the makers and places behind a cheese. This first handful is a starting point for a much bigger world.
A cheesery shaped by its island
Founded in 2003 after years spent learning from cheesemakers around the world, Bruny Island Cheese Co. makes a seasonal range from fresh to hard cheeses with a distinctly Tasmanian character.
Explore their cheeses and story (opens in a new tab)A name tied to its home
Parmigiano Reggiano’s story is also a story of place and protection. Its consortium keeps a record of the people and milestones behind the cheese.
Explore the consortium’s history (opens in a new tab)A cheese that belongs to a place
Comté is tied to the Jura region, where its name is protected as a product of origin. The place is part of the cheese’s identity.
Learn about Comté’s origin (opens in a new tab)A fresh cheese at the heart of a table
Paneer is a familiar fresh cheese across the Indian subcontinent. Made by heating and acidifying milk, it brings a firm, tender bite to countless dishes and snacks.
Read about paneer (opens in a new tab)Threads of craft, rooted in Oaxaca
Quesillo de Reyes Etla now has a protected geographical indication. Oaxaca’s government says more than 50 local families help keep this living cheese tradition going.
Read Oaxaca’s story (opens in a new tab)A cheese tradition, carried by its makers
Wagashi Gassirè is a traditional cow’s-milk cheese made in Benin and enjoyed across parts of West Africa. Researchers documented the producers, traders and consumers who shape its local dairy chain.
Read the Benin dairy research (opens in a new tab)Showing 7 stories
No stories match these filters yet.
Stories are summarized from maker, government, research and industry sources. Follow each link for the full account.
The no-stress cheese board
How much cheese
do you actually need?
Tell us how many people are coming and we’ll work out the rest. You can thank us later.
✳ Less maths.
More cheese.
More cheese.
YOUR BOARD, SORTED
2 people30 people
PLAN FOR450 gof cheese in total
2 varieties · 75 g per person
Estimate per person: 75 g before dinner, 100 g for a party board or 150 g when cheese is the main event. Variety count is a suggestion; cheese sizes vary. Crackers and accompaniments are extra.
A table with room for everyone
Different places.
One shared love.
Cheese connects us to the hands that made it, the places it comes from and the people we share it with. This is a place to celebrate that history, discover something new and pass the good stories along.
✳