Kym Masters went to the Haut Jura region of France to study a style of cheese made by farmers using the leftover curds. Placed in a barrel overnight they would sprinkle ash from burnt vine leaves on the fresh curd in order to prevent a rind from forming overnight (and to keep insects away). They would then top it up with more curd the next day. This gave the cheese its distinctive ash line but would also result in a slightly different colour and texture between the top and the bottom. Kym returned to set up Section28, where he is hand-making uniquely Australian cheese using the same technique. This cheese acknowledges this history whilst capturing the terroir of the Adelaide Hills via the local milk. This cheese has a yeasty aroma and a vibrant flavour with a hint of citrus.

Section28 Artisan Cheeses is a new small cheese making business started by Kym Masters. His aim is to produce hard and semi-hard artisan cheeses that quintessentially capture the local terroir. He found a source of the very best milk in the Adelaide Hills and then a property nearby which has become his base. He has started by using two shipping containers. One is fitted out for the cheese making processes and the other as a maturing room with plans to extend into a third container as the need arises. Production for sale began in earnest in May 2015.

Country of Origin: Australia