Australia’s biggest cheese festival, aptly named Mould, will return in July to four major capitals.
The Australian-made cheese event returns to Brisbane, Melbourne, Sydney – and for the first time ever – Hobart later this year as part of this year’s Mold 2022 event tour.
The festival, which kicked off in 2017, will feature an aromatic line-up from more than 27 cheese producers, including a special selection of festival-only varieties – called the Grate Cheese Commission – created exclusively for the festival.
Last year, mold punters tasted a million gigantic samples across three cities and won over 3.5 tonnes of quality Aussie cheese.
The Australian-made cheese event returns to Brisbane, Melbourne, Sydney – and for the first time ever – Hobart later this year, as part of this year’s Mold 2022 event tour
Expect other dairy-based additions and assorted pairings on the day like olives, butter and small produce, plus a myriad of cheese dishes from a range of cheese makers and of local chiefs.
Between samples, have a drink at the Mold bar, with Hartshorn Sheep Whey vodka and gin, and plenty of wine to wash down every bite.
A selection of beers, ciders, cocktails and sakes will also be offered.
Following the Brisbane stop in early July (1-3), Mold 2022 events will take place in Melbourne (July 22-24) and Sydney (August 12-13), with a Hobart event scheduled for October.
The 2022 festival format will see cheese fans choose from various session times available across multiple days across all four cities, with tickets costing you $45 plus a booking fee.
Following the Brisbane leg in early July (1-3), Mold 2022 events will take place in Melbourne (July 22-24) and Sydney (August 12-13), with a Hobart event scheduled for October
The new format is designed not only to better manage crowds and density considerations, but also to offer punters a more personal interaction with the festival’s lineup of producers.
Last year, a cheesemaker shared her ultimate guide to cheese and wine pairings — and the simple rules to follow to get the perfect pairing every time.
Sydney’s Marly Badia explained that cheese and red or white wine should complement each other based on flavor intensity, acidity, creaminess, weight and texture.
She said hard cheeses pair well with “big fat” wines such as Cabernet Sauvignon, while soft varieties pair perfectly with a Pinot Noir.
Ms Badia and My Kitchen Rules 2015 winner Will Stewart (right)
“There’s really no ‘wrong’ or ‘right’ way to pair cheese and wine, because it all comes down to personal preference, but here’s what I tend to avoid when pairing cheese. wine to cheeses,” Ms Badia told Daily Mail Australia.
To find the best pairings, the founder of Omnom Cheese Making says the more intense the cheese, the more intense the wine should be.
“Like all things in life, it’s all about balance. Pairing an intense cheese with a subtle wine will only accentuate and overpower the delicacy of the wine. Big, ripe cheeses need a strong match to making sure the flavors overlap,” she said.
She said you should never pair a “super creamy cheese” like brie and camembert with a “low acid wine” like chardonnay or merlot.
A beginner’s guide to cheese and wine pairings
Hard cheese (Cheddar, Gouda, Parmigiano Reggiano and Pecorino Romano): Big, bold flavors deserve big, bold wines—Clare Valley Cabernet Sauvignon would be a winner here.
Soft cheese (brie, camembert, ricotta and gorgonzola): Brilliant wines with plenty of acidity to cut through the creamy, gooey texture, so a pinot noir would be delicious here
Feta cheese : When I think of feta, I think of the Mediterranean, so varieties like Pinot Grigio or Vermentino are perfect for these cheeses.
Parmesan cheese: Depending on the season you might have Parmesan with sparkling or in the cooler months I would have it with a glass of Tempranillo.
Blue cheese: A surprising pairing for a complex blue cheese is a sweet wine, like an off-dry Riesling or even a tawny port. If sweet wines are not your style, a fruity rosé will also do the trick.
Washed-rind cheeses (Gruyère and Pont-l’Evêque): Here, it is a matter of matching the aromas because washed-rind cheeses have bold aromatic personalities! Sauvignon Blanc, Riesling and Pinot Gris grapes work well here.
Processed cheese (mozzarella, cheddar and provolone): Gooey melted cheese can be tricky for a wine pairing, but given the creamy, oily texture, a bright, acidic Riesling would be delicious here.
“The acid in wine is like a good cheese knife, it easily cuts through the smooth texture,” Badia explained.
“Some wines, like Chardonnay or Merlot, can be less acidic, so pairing them with a creamy Brie or Camembert won’t have the same taste effect as pairing them with a Riesling.”
She said hard cheeses such as cheddar and gouda have “big, bold flavors” that “deserve big, bold wines.”
“The Clare Valley Cabernet Sauvignon would be a winner here,” Ms. Badia said.
Soft cheeses like brie, camembert, ricotta and gorgonzola go well with pinot noir.
“Brilliant wines with lots of acidity to cut through the creamy, gooey texture, so a pinot noir would be delicious here,” she said.
Ms. Badia is the founder of Omnom Cheese Making, where she teaches home cooks how to make their own cheese from scratch.
The cheese expert explained how cheese and wine should complement each other based on flavor intensity, acidity, creaminess, weight and texture (stock image)
She said varieties like Pinot Grigio or Vermentino work great with feta while Parmesan can pair with many different wine pairings.
“Parmesan cheese is surprisingly versatile. Depending on the season you might have Parmesan with sparkling or in the cooler months I would have it with a glass of Tempranillo,” she said.
As for the washed-rind cheese, Ms Badia said it was all about “matching the flavors”.
“Washed-rind cheeses have bold aromatic personalities, so Sauvignon Blanc, Riesling and Pinot Gris varieties work well here,” Ms. Badia said.
She said a “surprising pairing” for a “complex” blue cheese is a sweet wine.
‘Like a dry Riesling or even a Fauve Port. If sweet wines aren’t your style, a fruity rosé will go just as well,” she said.
For processed cheese, she says crisp and slightly fruity, Riesling goes perfectly.
“The gooey melted cheese can be tricky for a wine pairing, but given the creamy, oily texture, a bright, acidic Riesling would be delicious here,” she said.
The Dos and Don’ts of Making a Cheese Platter
Do Take the cheeses out of the refrigerator one hour before serving. First, the flavor of cold mutes. To achieve the best possible flavors, the cheese should be slightly warmed. Also, very important – as the cheeses warm up (depending on the type of cheese) – their texture becomes much softer and deliciously gooey!
Do have a separate knife for each cheese. This is especially relevant for soft varieties that stick to the knife. For example, you can cut a piece of blue, then use that same blade covered in sticky blue cheese for a subtle goat cheese, so you definitely won’t taste the goat cheese.
Do label your cheeses.
Do spread the spread to avoid congestion around a small cheese platter.
Don’t put a stinky washed rind next to a delicate triple cream brie. It is best to separate strong-smelling cheeses from their delicate counterparts.