Although we may not like to admit it, 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.