Mandolin Cheese

Mandolin cheese is an artisan, semi-hard cheese originating from Australia, made exclusively from cow's milk. This cheese is distinguished by its smear-ripened process, which contributes to its unique flavor profile and slightly sticky, orange rind. The interior of Mandolin cheese is smooth and creamy, with a pale yellow color that hints at its rich, buttery texture. Its artisanal nature means each batch can have subtle variations, making it a favorite among cheese enthusiasts looking for something unique. The cheese's rind is edible and adds an extra layer of flavor complexity, making it a versatile choice for various culinary applications.

Mandolin cheese is a relatively new addition to the world of artisan cheeses, with its origins tracing back to Australia's burgeoning artisanal cheese scene. It represents the innovation and creativity of Australian cheesemakers who are keen on exploring traditional European cheesemaking techniques while adding their unique twist. The smear-ripening process, a method more commonly associated with cheeses like Limburger or Munster, is used to develop Mandolin's distinctive rind and flavor profile. This cheese is a testament to the global exchange of cheesemaking knowledge and the growing appreciation for artisanal products in Australia.

Mandolin cheese is crafted from high-quality cow's milk, which is carefully selected to ensure the best flavor and texture. The milk is gently pasteurized before the addition of starter cultures and rennet, initiating the curdling process. Once the curds have formed, they are cut, drained, and pressed into molds to shape the cheese. The cheese then undergoes a smear-ripening process, where it is regularly washed with a brine solution that encourages the growth of specific bacteria on the rind. This process not only develops the cheese's distinctive orange rind but also influences its flavor and texture. The cheese is aged for several weeks to months, depending on the desired intensity of flavor.

Mandolin cheese offers a complex flavor profile that balances creamy, buttery notes with a slight tanginess and earthy undertones from its smear-ripened rind. The aroma is pungent yet inviting, with hints of mushrooms and nuts. The texture is smooth and creamy, with a semi-hard consistency that makes it easy to slice or melt. The edible rind adds an additional layer of flavor, with a slightly more intense and savory taste.

Mandolin cheese pairs wonderfully with a variety of foods and beverages. For a traditional pairing, try it with crusty bread, fresh fruits like apples or pears, and a selection of nuts. It also complements charcuterie meats such as prosciutto or salami. When it comes to drinks, Mandolin cheese goes well with medium-bodied red wines like Pinot Noir or a crisp, hoppy beer. For a non-alcoholic option, a sparkling apple cider can enhance the cheese's creamy texture and complex flavors.