Located at the foot of the Victorian Alps in north east Victoria, David Brown is the driving force behind Milawa Cheese which is in close vicinity to the Brown Brothers winery. The local micro flora in the factory means the cheese produced here has a unique, regional flavour. At its best, Milawa Camembert is as good as a raw milk camembert from Normandy France.  These 170 gram rounds are smaller than the traditional 250gram rounds from France but they are packed full of flavour. Given the smaller size they will mature faster than the larger rounds.

Importantly, Milawa Cheese does not use any stabilisers in making their Camembert. Stabilisers make the cheese more "shelf stable" for supermarkets but give a more rubbery texture and blander taste. Avoiding stabilisers mean you get a better flavoured cheese but a shorter shelf life of not much more than about 14 days.

The cheese has a velvety white mould on the exterior which does break down showing reddish brown tinges about the edges. It sometimes has the earthy aroma of fresh mushrooms. As the cheese approaches its best before date the centre becomes creamy and soft and almost liquid, as toasty, yeasty flavours develop. Milawa also make a Milawa Goats Camembert.

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