Woodside Cheese Wrights

Artisan Cheesemaker South Australia

Mandolin Picnic Cheese

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

Origin South Australia, Australia
Classification Artisan
Milk Source Friesian Cow milk – local farms
Average Fat Content 45%
Type Smear Ripened Semi Hard with Vine Leaves
Form 200g wheels
Rennet Non Animal