The Section 28 Cheese Pack!
"Handcrafted in Adelaide Hills!"
With a world of many amazing cheeses setting the bar high, our Australian cheesemakers certainly have a battle to compete, but boy are they fighters and skilled artists at that! Move over Mona Lisa, the Aussies are coming. Cheesemakers with the art in their blood and those chasing with big cheese - just like Section 28! They may be young in the world of cheese but their sizes of there wheels really do match the size of their skill. They are huge and we are thrilled to have them as our own, making cheese in our own backyard that competes to the like of France!
Who is Section 28?
Although we may not want to admit it, but the French do bloody brilliant cheese. Kym Masters of Section 28 knew this, left his corporate life behind and flew to France. Once there, he knocked on dozens of cheesemakers doors to ask if he could spend a couple of months working for them. Rejection after rejection until one let him
in. One of France's top makers of alpine cheeses, Kym was given a rare insight into how to create a masterpiece. Now Section 28 is on the rise to be the cream of the crop.
What are the cheeses?
Four Section 28 cheeses are included in each pack - good luck choosing which one to tackle first! These are a true showcase of what the Adelaide Hill cheesemaker is capable of!
The family behind Section 28 live in a naturally beautiful location called Monforte. Named perfectly, this cheese is a natural beauty made with raw milk, it's a semi-hard cheese that is made using the traditional methods of the Alpine regions of France. The Monforte, inspired by the French Abondance, was the first cheese made by Section28 and remains a house favourite.
Fontina Vecchio is a raw milk cheese made in the classic style of the alpine cheeses of Northern Italy’s Valle d’Aosta. The cheese is washed weekly for a minimum of six months in their cave creating an incredibly robust, rich and complex flavour, with earthy, savoury notes accompanied by a nuttiness providing a long and memorable finish.
You don't need to wait for the full moon to howl at this big cheese! 'The Wolf’, in Italian, Il Lupo is a tribute to the orchardists of the Adelaide Hills. Il Lupo is made in a traditional raclette-style before being bathed in the fabulous LOBO cider, made just down the road by their good friends. What makes it complete is the 3 month minimum ageing process in the Section 28 cave! Then... it's alive and ready to rise for worship.
Monte Rosso is Section 28’s answer to the Italian’s Taleggio and is a gentle but seriously addictive introduction into the world of stinky cheese. Perfect for cooking or eating straight! This is the perfect combination of crunchy, stinky rind and soft, gooey centre. Strong earthy and yeasty aromas come from the rind, while the taste is rich yet mild, with a sumptuously creamy texture and meaty notes.
Blessed are the cheesemakers.
The Nitty Gritty
If you would like us to delay your pack, please let us know. We only send on Monday and Tuesday so that our Cheese Packs are delivered prior to the weekend, so they avoid being held up somewhere. Not cool.
We send all parcels the fastest way possible which is AusPost Express. Cost of shipping is $15 and this will be added to your order on checkout. 90% of our cheese packs arrive Wednesdays or Thursdays, while the others may take another day - and will arrive Fridays. Every pack is wrapped in a special wool blanket to insulate it as well as being packed with 4 gel ice packs. This keeps it fresh in its wondrous journey to you.
Each piece is 200g, total pack weight is 800g. Weights may slightly vary, as all cheeses are handmade and hand-cut.