Why You Should Cut Aged Crumbly Cheese with a Mandolin
Because aged crumbly cheeses—like aged Gouda, Dry Jack, Pecorino Romano, and mature Cheddar—have low moisture content (28–34% by weight), high protein matrix density, and brittle casein microstructure, they fracture unpredictably under shear stress from knives or box graters. A mandolin’s…