Most stinky cheeses are referred to in the cheese trade as washed rind. This is due to the process of a frequent rubbing of a brine based solution (the exact recipe will vary according to producer) over the rind of the cheese during the maturation process to give it its classic robust, stinky flavour. The team at Milawa Cheese Co. are specialists in this delicious style, producing two multi award-winning washed rinds – Milawa Gold, and its less pungent little brother, the King River Gold. If you are not familiar with this part of the world, its stunning location in the foothills of the Victorian Alps is well worth a visit. The region is an insider secret for both food and wine lovers, with top examples of several different wine styles produced – think King Valley Prosecco, Rutherglen Muscat and Beechworth Shiraz from the likes of Giaconda. Well worth the three hour drive out of Melbourne to escape the rat race!
• Beechworth Shiraz
• Dolcetto Muscat
• French Cider
• Crusty Bread
The King River Gold is a gentle, subtle style of stinky (washed rind) cheese. The rind is a delicate pink-orange colour and has a slight salty crunch to the bite, giving way to the soft, delicious interior. The flavour is rich yet mild with earthy, smoky notes, and a smooth paste that will start to ooze if you leave it out of the fridge for a few hours.