Terroir is a much used (and abused) term that originated in the French wine industry. It doesn’t have an exact English translation but it references the unique set of environmental factors that affect the taste of a product – the climate, the soil, the terrain and the way the country is farmed.
It is the reason why a Roma tomato grown on the Adelaide Plains will be different to one grown in Queensland, or why a Shiraz from the Barossa Valley will be different to one from the McLaren Vale.
We established Section28 Artisan Cheeses with an absolute commitment to excellence, and to producing alpine-style cheeses of the highest quality. A fundamental part of our ethos is the crafting of cheeses that reflect the terroir, or the taste, of the Adelaide Hills.
In capturing this taste of the Adelaide Hills, we are committed to creating unique, handcrafted cheeses that give you a sense of our environs, and a food experience that transports you to this glorious part of the world where we make our cheeses.
Another key founding aim of Section28 is a desire to be a part of the local community. In doing this, we deliberately located our factory close to the dairy that supplies our milk and have sought opportunities to collaborate with other talented local artisans that are working to capture the taste of the Adelaide Hills.
One of the awesome local artisans we have had the pleasure to work with over the past 18 months is Brendon and Kirsty Keys from BK Wines. We share their goal of making great art, admire their passionate approach to winemaking and love their wines.
With wine and cheese being natural bedfellows, early last year we discussed opportunities for working together. This week we are very excited to be able to launch the product of that collaboration!
We have crafted two limited release, semi-hard cheeses that are unique in their manufacture and affinage, and have been aged for 10 – 12 months in our cave. As a result, we think they are a unique reflection of the taste of the Adelaide Hills and demonstrate the benefits of local collaboration.
Our Section28 Sunrise is washed in Chardonnay lees from BK’s Petillant Naturel. Its golden rind captures the essence of a Hills sunrise and encases a cheese with a supple texture and complex flavour. It has a buttery and creamy taste, with floral notes and a certain frizzante and freshness from the lees.
Our Section28 Sunset is washed in lees from BK’s Gower Pinot Noir. The lees give the rind a deep purple colour and the resulting cheese has floral notes and an emerging roasted nut flavour that is complemented by its unique spicy undertone.
We hope you enjoy these two seasonal cheeses and look forward to your feedback!
Currently, alongside “why Alpine cheeses” , this is the most commonly asked question of our small enterprise. Whilst certainly a valid question, it is usually followed with a guess along the lines of: “is it a reference to some piece of legislation?”.
Nothing nearly so clever, I am afraid. Rather, the name Section28 is a nod to our original family farm.
A Section is a historical legacy in South Australia, left by the surveying structure used in founding the colony. Under the founding scheme, land was divided up and sold to pay for the passage of selected settlers. The simplest method for the systematic survey of new areas was found to be dividing the land into Counties, then Hundreds (usually 100 square miles) and then into sections.
Thus, Section 28 in the Hundred of Roberts is 1,800 acres in the middle of South Australia’s ‘wheat and sheep’ country. There are not many dairies in the area and, with less than 400mm of annual rainfall and an altitude in the tens of metres rather than the 1,000s of metres, it is a long way removed from the Alpine pastures of Eastern France.
However, while growing up, we ran a few house cows (all named, as was the fashion, after a garden flower – Daisy, Dandelion, Rose…) for milk, cream and butter. And it was on the farm where, in what seems like an eternity ago, the seeds for this adventure were sown.
What other questions do you have?
“If we want to make meaning, we need to make art” – Brené Brown.
Eleven words that caused a pause in an otherwise busy day. The surprise was that this pause then formed the kernel of a thought that, in turn, developed into an idea, which has now grown into Section28 Farmstead Cheeses.
Making art in the form of Artisan Cheese is possibly not the result that you might expect from a moment of reflection, but this has been our inspiration to step out of our comfortable existence and try something new.
We are passionate about creating products of the highest possible quality. We are inspired by true Master Craftsmen – people that spend a lifetime perfecting their art, referencing time-honoured traditions but making their own improvements, and measuring their success in the joy on a customer’s face.
And so, we are setting out to emulate this tradition. Section28 Artisan Cheeses will produce hand-made Alpine Cheeses that capture the very essence of the Adelaide Hills. We are captivated by the mixture of science and technical skill, combined with pure artistry that has been the source of the world’s great cheeses. Our aim is to create unique Australian cheeses that reference their European heritage and cheesemaking traditions but have a style and flavour which is distinctly their own.
Over the past 18 months we have worked to put the foundations for this venture in place, and today we begin the process of building the business. Over the next few months we will build and equip the production facility, test our production processes, develop our signature cheeses, launch our brand and begin selling. It all seems quite simple when captured in a brief sentence, but marginally daunting if thought about for too long!
Wiser people than us have said that the joy is in the journey rather than the destination. With this in mind, we would like to invite you to join us as we embark upon this journey to make art. We promise it will be exhilarating.
Handcrafted in very limited quantities from the best cow’s milk produced by the dairy, our Monforte is a semi-hard cheese with a complex, but not overpowering flavour. It is sweet, milky and fruity when young and these flavours become more concentrated as the cheese ages. In the more mature cheese, the taste is buttery and creamy, with emerging roasted nut flavours and an earthy undertone. It is produced using pasteurised cows milk and non-animal rennet, before being matured in our cave for a minimum of 12 months.
2017 Grand Dairy Awards – National Finalist, Semi-hard/Eye Cheese Category
2016 delicious.Produce Awards – National Winner, ‘From the Diary’ Category
2016 SA Dairy Awards – Trophy Winner, Champion Cheese from Small Producer
2016 SA Dairy Awards – Top Gold Medal, Semi-hard/Eye Cheese Category
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 non-animal rennet, 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 80 days.
2016 SA Dairy Awards – Silver Medal, Washed Rind Cheese Category
il Lupo, or ‘The Wolf’ in Italian, is our tribute to the orchardists of the Adelaide Hills. This semi-soft cheese is bathed in the fabulous LOBO cider, made just down the road by our good friends, and then aged in our caves for a minimum of 40 days. It handcrafted using pasteurised cows milk and non-animal rennet, and has a sticky rind with a yeasty aroma that hints of cider, balanced by a silky smooth pâté that tastes of Adelaide Hills sunshine.
2016 SA Dairy Awards – Silver Medal, Washed Rind Cheese Category
A special release to celebrate the festive season. This semi-soft cheese is bathed in a Dry Pear cider (Perry) from our fantastic friends at LOBO Cider. This gives the cheese a yeasty rind with pops of Perry crystals, which is balanced by a silky smooth pâté that is mild, creamy and melts in your mouth.
Our Mont Rouge is a semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk, collected fresh from the dairy. It is handcrafted with pasteurised cows milk and non-animal rennet and has a savoury flavour, with a slightly sweet finish that is mild and suits all occasions. The Mont Rouge is washed twice a week in our caves for approximately 30 days until its pâté is ivory-coloured, soft and supple, with a smooth, velvety texture and a clean finish.
Our Tomme du Vallée captures the rustic simplicity of milk, fresh from the dairy. It is a seasonal cheese, handcrafted from pasteurised cows milk and non-animal rennet and aged in our caves for approximately 3 months. The Tomme du Vallée has a soft, ivory coloured pâte with irregular shaped “eyes”, that is earthy and clean tasting. Its flavour reflects the season, ranging from fresh grass and hints of citrus through to wet straw and mushroom notes.
“I trust a good deal to common fame, as we all must. 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.”
An extract from Ralph Waldo Emerson’s journal, 1855
Section28 Artisan Cheeses is a small business dedicated to achieving absolute excellence in our raw materials,
in our production and in all of our cheese. Inspired by Ralph Waldo Emerson, we aim to become known as a leading Australian artisan
producer of hard and semi-hard Alpine cheeses that quintessentially capture the essence of our local environment.
Our passion is hand-making uniquely Australian cheeses using the classic traditions of European cheesemakers and
the very best milk from the Adelaide Hills. We are inspired by the relentless search for perfection of the Master Cheesemaker,
the artistry required to hand-craft a great product and the history that is embedded in each cheese that is made.
We are excited to be on this adventure and welcome you to join us.
|Frewville Foodland||177 Glen Osmond Rd, Frewville||adelaidesfinest.com.au|
|SayCheese Shop||Shop46 Adelaide Central Market, Adelaide||smellycheese.com.au|
|Smelly Cheese Shop||Shop44 Adelaide Central Market, Adelaide||smellycheese.com.au|
|New South Wales|
|Danks Street Cheese Affineurs||3 Danks St, Waterloo|
|The Deli Erskinville||10 Erskineville Rd, Erskineville|
|Caseus Cheese Market Stalls||various markets in Sydney,||caseus.com.au|
|Boccaccio Cellars||1030 Burke Rd, Balwyn||boccaccio.com.au|
|Scicluna's Real Food||4 Como Parade W, Mentone||sciclunas.com.au|
|Richmond Hill Cafe and Larder||48-50 Bridge Rd, Richmond||rhcl.com.au|
|Caseus Cheese Shop||Shop 17 459 Sydney Rd, Brunswick||caseus.com.au|
If we have have missed you, please send us a message and we will include you on our list.