Cheese of the day:

Milawa Affine

Find over 1750 specialty cheeses from 74 countries in the world's greatest cheese resource


Hans and Heather White produced Tala cheese for the first time, near Launceston in Tasmania, Australia. When the brothers later decided to give it up, it was taken over by Menallack Farm near Penryn.

Tala cheese is made from pasteurised ewes' milk and by adding vegetarian rennet. The cheese's earthy taste tends to become stronger as it matures over a period of time.

Despite of its popularity, it is no longer produced.

  • Made from pasteurized sheep's milk
  • Country of origin: Australia
  • Region: Launceston
  • Type: hard
  • Fat content: 48%
  • Texture: crumbly, dense and firm
  • Rind: natural
  • Colour: pale yellow
  • Flavour: burnt caramel
  • Vegetarian: yes

Other Australian cheeses:

2015 © Worldnews, Inc. Privacy Policy Follow us on Facebook Follow us on Twitter