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! Section 28 art passionate about perfecting the art. They may be young in the world of cheese but the sizes of their wheels really do match the size of their skill! We are thrilled to collaborate with Section 28 and showcase 4 of their amazing cheeses in this pack!
In this pack you will get:
Monforte Cow's Milk
Mont Priscilla Cow's Milk
Il Lupo Cow's Milk
Monte Rosso Cow's Milk
Tasting & Pairing Notes
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!
SEMI HARD: Monforte
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.
HARD: Mont Priscilla
Our Mont Priscilla is named after a location close to the family farm, this semi-soft cheese is distinguishable by the line of ash running through its centre. It is handcrafted using pasteurised cows milk and has a soft, yellow-ivory pâte that is buttery, sweet and smooth, with hints of fresh hay. The orange-brown rind has been washed weekly to produce a full aroma and a silky, subtle taste and it is matured in our caves for approximately 120 days.
HARD: Il Lupo
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.
STINKY: Monte Rosso
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.
* Cheeses may change without notice if they become unavailable. In this case, we will substitute with another great cheese.
Blessed are the cheesemakers.
Add on The Grazing Box
The Grazing Box includes four great artisan products to add more life to your cheeseboard. Each item has been specially selected to complement each of the cheeses and support four small artisan makers. In the Grazing Box there is:
Fleur Lavosh by Silver Tongue
Marinated Baby Figs by Far Meadows Lodge
Orange, Cinnamon and Cayenne Dark Chocolate by Jasper & Myrtle
Quince Paste and Pear & Pink Pepper Paste by Ugly Duck Fine Foods
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