Tasting Notes

Mandolin is made using milk sourced from local Adelaide Hills dairies in South Australia.

The curds are slowly worked with a gradual scald to 40c degrees this introduces sweetness to the cheese. Continuous and patient stirring, results in crumbly soft curd that knits together with ease and has a sweet smell of the pasture.

An interesting cocktail of secondary flora is used. This results in a soft pliable texture as the cheese matures, showing off the characters of the excellent quality milk. In addition, I use yoghurt starter culture this introduces a unique character to the cheese.

Mandolin is washed in B linens then we allow it to rest for several weeks to develop a rusty red appearance before wrapping the wheels in vine leaves. This cheese will get better with age. Serve at room temperature for best flavour. Works well in a picnic basket!!

Technical Information