Kym Masters from Section 28 makes delicious, Alpine cheeses up in the Adelaide Hills. Did you get to try them last year?

Tell us your story!
Section28 Artisan Cheeses is an artisan producer of high quality, handcrafted Alpine cheeses that reflect the terroir of the Adelaide Hills. We’re a small business, dedicated to achieving absolute excellence in our raw materials, our production and all of our cheeses.

When we were setting up Section28 and deciding whether to take the risk of making only Alpine-style cheeses without there being an established market in Australia, there was a particular quote from Ralph Waldo Emerson’s diary that inspired us to take the leap. It was:

“If a man has good corn, or wood, or boards, or pigs to sell, or can make better chairs or knives, crucibles or church organs than anybody else, you will find a broad hard-beaten road to his house, though it be in the woods.”

(We also quite liked “Do not follow where the path may lead, go instead, where there is no path, and leave a trail.”)

Section28 aims to become known as a leading Australian artisan producer of hard and semi-hard Alpine cheeses that quintessentially capture the essence of the local environment.

Tell us three things about your style of cheeses and what makes them unique?

  • We focus on making only Alpine Style cheeses
  • Our milk is sourced from a single dairy in the Adelaide Hills and is simply awesome
  • We use the best of European traditional methods to create high quality, uniquely Australian cheeses

Do you have a favourite Cheese pun?
What cheese can be used to hide a horse…? Mascarpone!

Hard or Soft?

Best cheese and booze match ever?
Grande Rivière Comté and Macvin du Jura

Funniest cheesemaking experience?
When working in a (only French speaking) Comté facility I managed to confuse the French noun for ‘back’ with ‘backside’ while explaining that it was quicker flying from France to Australia than reverse because “the wind was from your back….”

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