Skip to product information
1 of 1

Cheese Culture

Section 28 Monforte

Section 28 Monforte

Cheese Type

Kym Masters went to the Haut Jura region of France to study the most popular cheese in France, Comté Gruyère.  What he loved about it was its diversity – there are different varieties, depending on which valley the cheese is made in that are recognised in their own right, such as Beaufort and Gruyere. 

Kym returned home to set up Section 28, where he is hand-making uniquely Australian cheeses that reference this European heritage and cheese making traditions. They have a style and flavour that are distinctly their own, however, to showcase the milk of the Adelaide Hills.

Monforte is made in a large wheel that takes six months to mature. It has a well-balanced full flavour which the maker describes as “a herbaceous taste with roasted hazelnut undertones and an umami back flavour.” 

Please contact one of our friendly sales representatives to enquire about our cheeses.

View full details