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Distinctive Features
Mondseer typically comes in large wheels weighing between 1.5 and 2.5 kilograms. Its smooth, wash-rind develops a characteristic reddish-yellow hue from regular brine washing during maturation. The paste is pale yellow to ivory in colour with a semi-soft, elastic texture. It contains small, irregularly shaped eyes scattered throughout its body.
The cheese has a fat content of about 45% fat in dry matter. It possesses a moist, pliable consistency that slices cleanly without crumbling. Its aroma is pleasantly milky and slightly sour with a hint of cellar. The flavour profile is mild, buttery, and nutty with a gentle tangy finish that lingers on the palate.
Mondseer Varieties
Traditional Mondseer is made from pasteurised cow’s milk and aged for a minimum of three weeks. Some smaller dairies produce a version with a slightly longer aging period of five to six weeks. This extended maturation results in a firmer texture and a more robust, complex flavour. These older varieties develop a deeper yellow paste and a stronger, more savoury aroma.
Another variety includes Mondseer made with added cream for a richer, more decadent experience. This version has a higher fat content and an even creamier mouthfeel. Some producers also experiment with different washing techniques. These can include washes with beer or local cider, which impart subtle additional flavour notes to the rind and paste.
History and Traditions
Mondseer cheese originates from the Salzkammergut region in Austria, specifically around the town of Mondsee. Its production began in the early 19th century, inspired by the techniques of French monastery cheeses. The region is famous for its pristine lakes and dramatic Alpine landscapes. Local dairy farming has always been a cornerstone of its agricultural economy.
The area is also renowned for its rich culinary traditions beyond cheese. It produces excellent cured meats, freshwater fish, and world-class pastries. The tradition of cheese making is deeply intertwined with local festivals and markets. Mondseer often features prominently in these celebrations, served with dark rye bread and locally brewed beer.
Production Process
Mondseer production starts with pasteurised cow’s milk warmed to approximately 32°C. Rennet is added to coagulate the milk, forming a solid curd. The curd is then cut into small rice-sized grains to expel whey. This careful cutting is crucial for achieving the cheese’s desired semi-soft texture.
The curds are stirred and heated gently before being poured into moulds. They are pressed for several hours to form the characteristic wheel shape. The young cheeses are then brined in a saltwater bath for a day. This salting process helps form the rind and begins the development of flavour.
After brining, the cheeses move to maturation cellars for at least three weeks. They are regularly washed with a brine solution during this aging period. This washing encourages the growth of specific bacteria on the rind. It is this process that gives Mondseer its distinctive colour, flavour, and aroma profile.
Wine or Beverage Pairings
Mondseer pairs beautifully with a range of Austrian white wines. A crisp Grüner Veltliner complements its mild tanginess with notes of citrus and white pepper. A fresh, aromatic Riesling from the Wachau region also makes an excellent match. The wine’s acidity cuts through the cheese’s butteriness perfectly.
For red wine lovers, a light Austrian Zweigelt is a superb choice. Its fruity notes of cherry and berry harmonise with the nutty character of the cheese. Beyond wine, a traditional Austrian Märzen beer is a classic local pairing. The beer’s malty sweetness balances the savoury notes of the Mondseer wonderfully.
Suitable Fruit and Vegetables
Crisp apples and firm pears are ideal fruit partners for Mondseer. Their fresh sweetness and slight acidity contrast nicely with the cheese’s richness. Grapes, particularly green seedless varieties, offer a juicy, refreshing counterpoint. They cleanse the palate between bites of the creamy cheese.
For vegetables, consider serving crunchy radishes and cucumber slices. Their high water content and mild peppery notes provide a nice textural and flavour contrast. Pickled vegetables like cornichons or pearl onions also work well. Their vinegar tang cuts through the fat and enhances the cheese’s flavour.
Suitable Meat and Fish Dishes
Mondseer melts superbly, making it perfect for topping schnitzel or baked chicken. Its mild flavour does not overpower the delicate taste of the meat. It is also a classic choice for a traditional Austrian Käsespätzle. In this dish, the cheese is layered with soft egg noodles and fried onions.
Thinly sliced Mondseer can be served alongside platters of Austrian cured meats. It pairs particularly well with mild ham and salami. For a fish dish, try incorporating melted Mondseer into a sauce for trout. The cheese adds a lovely creaminess that complements the freshwater fish’s delicate flavour.
Presentation
Remove Mondseer from the refrigerator at least one hour before serving. This allows it to reach the ideal temperature of around 18°C to 20°C. At this temperature, its aroma and flavour fully develop. The texture also becomes perfectly soft and spreadable.
Present the cheese on a wooden board or a neutral-coloured slate plate. Cut a few slices or wedges to show off its interior eyes and pale colour. Provide a cheese knife with a forked tip for serving. Include separate knives for other cheeses to avoid mixing flavours on the board.
Recipe Ideas
Mondseer and Bacon Potato Gratin
This rich gratin is a quintessential Alpine comfort food. The creamy Mondseer melts into a luxurious sauce that coats the potatoes. The smoky bacon adds a savoury depth that complements the cheese’s nuttiness. It is an ideal side dish for a roast or a satisfying vegetarian main course.
The key to a perfect gratin is slicing the potatoes evenly for consistent cooking. Allowing the gratin to rest for ten minutes after baking helps the layers set. This dish can be prepared ahead of time and baked just before serving. It is perfect for a cosy dinner on a cold evening.
- 1 kg waxy potatoes, peeled and thinly sliced
- 200 g Mondseer cheese, grated
- 150 g smoked bacon lardons
- 2 cloves garlic, minced
- 300 ml double cream
- 100 ml whole milk
- Salt, pepper, and freshly grated nutmeg to taste
- Butter for greasing
- Preheat your oven to 180°C. Grease a medium baking dish with butter.
- Fry the bacon lardons in a dry pan until crispy. Remove and set aside.
- Layer half of the potato slices in the prepared dish. Sprinkle with half the garlic, half the bacon, and half the cheese.
- Repeat with the remaining potatoes, garlic, bacon, and cheese.
- Whisk together the cream, milk, salt, pepper, and nutmeg. Pour this mixture evenly over the potatoes.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 20-30 minutes until golden and bubbly.
- Let it rest for 10 minutes before serving.
Classic Austrian Mondseer Toast
This simple yet delicious open-faced sandwich highlights the cheese’s melting qualities. It is a popular quick lunch or hearty snack throughout Austria. The combination of cheese, onion, and paprika is a classic flavour trio. It is incredibly easy to make but feels indulgent and satisfying.
Using good quality, dense rye bread provides a sturdy base that won’t become soggy. The thin onion slices should be sautéed until just soft and sweet. This toast is best served immediately while the cheese is still hot and gooey. It pairs wonderfully with a simple green salad.
- 4 slices of dark rye bread
- 200 g Mondseer cheese, sliced
- 1 medium red onion, thinly sliced
- 2 tbsp butter
- 1 tsp sweet paprika powder
- Fresh chives, chopped, for garnish
- Preheat your grill to medium-high.
- Lightly toast the rye bread slices under the grill until just crisp.
- Melt the butter in a frying pan over medium heat. Add the sliced onion and cook until soft and translucent, about 5-7 minutes.
- Spread the cooked onions evenly over the toasted bread slices.
- Layer the sliced Mondseer cheese on top of the onions.
- Sprinkle each toast with a little sweet paprika powder.
- Place under the grill until the cheese is completely melted and bubbly.
- Garnish with chopped chives and serve immediately.
Similar Cheeses and Alternatives
Mondseer is often compared to its French cousin, Port Salut, due to its similar washed rind and mild flavour. Another close relative is German Weisslacker, though Weisslacker has a much stronger and saltier taste. For a slightly firmer alternative, consider Austrian Bergkäse, which shares the nutty notes but is aged longer. Italian Taleggio offers a similar texture and washing process but possesses a fruitier, more pungent aroma.
If you enjoy the buttery quality of Mondseer, a young Gouda could be a good substitute. For a cheese with a similar appearance and eye formation, Swiss Raclette is an excellent alternative, though it is specifically designed for melting. These cheeses all provide a semi-soft texture and a approachable flavour profile that makes them versatile for both table cheese and cooking.
Questions and answers about Mondseer cheese
Can you use this cheese in cooking about Mondseer cheese?
For Mondseer cheese, yes, it melts superbly, making it ideal for gratins, sauces, and toasted sandwiches. Its mild, buttery flavour enhances dishes without overpowering other ingredients. Try it in traditional recipes like Käsespätzle for an authentic Austrian meal.
What makes the rind of this cheese distinctive?
For Mondseer cheese, the rind develops a reddish-yellow hue from regular brine washing during maturation. This process encourages specific bacteria growth that contributes to its flavour and aroma. It is edible but can be removed if you prefer a milder taste.
Where can you buy authentic Mondseer about Mondseer cheese?
For Mondseer cheese, look for it in specialty cheese shops or well-stocked supermarkets in Austria. Many local dairies in the Salzkammergut region produce and sell it directly. You might also find it at farmers’ markets or through online retailers that specialize in European cheeses.
How long does this cheese typically last about Mondseer cheese?
For Mondseer cheese, when stored properly in the refrigerator, it can last for two to three weeks. Always check for any signs of mould or off odours before consuming. For best quality, try to use it within its recommended shelf life.
What are some good pairings for this semi-hard cheese?
For Mondseer cheese, it pairs beautifully with crisp apples or firm pears for a sweet contrast. Austrian white wines like Grüner Veltliner complement its mild tanginess. You can also enjoy it with dark rye bread and locally brewed beer for a traditional Alpine combination.
How should you serve this Austrian cheese about Mondseer cheese?
For Mondseer cheese, remove the cheese from refrigeration about one hour before serving to reach 18°C to 20°C. Present it on a wooden board with a cheese knife to show off its pale interior and small eyes. This allows its aroma and flavour to fully develop for the best tasting experience.
What is Mondseer cheese?
For Mondseer cheese, keep this cheese in the refrigerator wrapped in wax paper or parchment to allow it to breathe. Store it in the vegetable drawer where the temperature is most consistent, ideally between 4°C and 8°C. Avoid using plastic wrap directly as it can trap moisture and promote spoilage.