With this in mind, we would like to invite you to join us as we embark upon this journey to make art. Made by Kym Masters who takes the first raw (unpasteurised) milk of the season and uses classic alpine techniques to create a uniquely Australian cheese. These are a true showcase of what the Adelaide Hill cheesemaker is capable of! Â, The family behind Section 28 live in a naturally beautiful location called Monforte. ... #tbt to a day earlier this year with @good_cheese_week 🙃 #bts⠀⠀⠀⠀⠀⠀⠀⠀⠀ Where it all starts.   James Street Markets, Fortitude Valley, the preparation, setup, operation and pack down of the factory, the packing and shipping of finished cheeses to customers, passion for artisan cheese and artisan cheesemaking, ability to work under pressure with excellent time management skills, commitment to the creation of the very best cheese possible every time, embracing change and commitment to continuous improvement. Section28 Artisan Cheeses is dedicated to achieving absolute excellence in the production of our cheeses and our passion is hand-making uniquely Australian cheeses using classic European methods. 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.Â. Dutch cheese is the specialty of Holland based Henri Willig cheese makers. Best Served With: Our passion is hand-making uniquely Australian cheeses using the classic traditions of European cheesemakers and Our Sunrise is a classic semi-hard alpine cheese that is washed in the Chardonnay lees of the brilliant BK Wines’ Pétillant-naturel. This washing gives the Sunrise a golden rind with a fresh and fruity taste, which compliments the smooth, creamy pâté and grassy, nutty flavour of the underlying cheese. We are excited to be on this adventure and welcome you to join us. Candidates with formal qualifications in Food Production or Food Science will be preferred. They are huge and we are thrilled to have them as our own, making cheese in our own backyard that competes to the like of France!Â. It is sweet at first, with an aftertaste that is peppery, smoky and herbal. 150g-200g. ‘The Wolf’, in Italian, is our traditional raclette-style tribute to the orchardists of the Adelaide Hills. Fresh crusty bread and dried fruit, Beer/Wine Match: 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. He sees his bike on the front porch but is afraid to go over to get it just yet. 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. 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. 😍⠀⠀⠀⠀⠀⠀⠀⠀⠀, Back at #cheeseafterdark with the fabulous @smellycheeseshop, @bkwines and @good_cheese_week. 2017 SA Dairy Awards – Trophy Winner, Champion Cheese from Small Producer We are inspired by the relentless search for perfection and this commitment, together with the very best milk from the Adelaide Hills, produces our award-winning cheeses. Best Served With: 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. Eleven words that caused ... “If we want to make meaning, we need to make art”  – Brené Brown. Our Mont Rouge is a semi-soft cheese with a lightly washed rind that highlights the simple goodness of our milk. Have you got your application to us...?!! The latest example of @bkwines brilliance. Although we may not like to admit it, the French do bloody brilliant cheese. a chart comparing data for annual cheese production in the US and wholesale market price trends, as recorded by the Chicago Mercantile Exchange and converted into Euros, over a given time period; two graphs showing the annual and the cumulative monthly Cheese production trend in the EU-28 and U.S. Eleven words that caused a pause in an otherwise busy day. 2017 SA Dairy Awards – Silver Medal, Washed Rind 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. Section_28_Maturing_Container-Smelly-Cheese – Wego ... ... Use App Applications close on Thursday 12 November 2020. s28 Position Description – Assistant Cheesemaker 202010, s28 Position Description – Cheesemaker 202010. or pigs to sell, or can make better chairs or knives, crucibles or church organs than anybody else, Pinot Grigio, Nebbiolo, Dolcetto, A classic semi-hard alpine cheese that is washed in the Chardonnay lees of the brilliant BK Wines’ Pétillant-naturel.Â. It contains one piece of writing. It all seems quite simple when captured in a brief sentence, but marginally daunting if thought about for too long! It is available from March to June each year. the very best milk from the Adelaide Hills. I thought I had a favourite but now I love them all! Thanks for introducing them to me. Section 28 Monforte - $109.00 per kg Kym Masters went to the Haut Jura region of France to study the most popular cheese in France, Comté Gruyère. Best Served with: quince/plum), Wine Match: Perfect for cooking or eating straight! !⠀⠀⠀⠀⠀⠀⠀⠀⠀, Discovery of the night!! We don't do many events but love working with the @thefruitfulpursuit team.⠀⠀⠀⠀⠀⠀⠀⠀⠀, The Section28 Monforte is our flagship cheese. Kym Masters of Section28 knew this, left his corporate life behind and flew to France. Best Served With: Says the website, " Consistent with the philosophy of Section 28 we aim to make a style of cheese that is wholly Australian but references the Morbier cheese made in the Franche-Comté region of Eastern France. Named after a location close to the family farm, this semi-soft cheese is distinguishable by the line of ash running through its centre. This is the perfect combination of crunchy, stinky rind and soft, gooey centre. Once there, he knocked on dozens of cheesemakers doors to ask if he could spend a couple of months working for them. Sometimes we will find a brilliant or rare cheese that weighs less that we just want to showcase to you.Â. Kym Masters of Section 28 knew this, left his corporate life behind and flew to France. Cheese arrived in perfect condition and is utterly delicious. A total highlight when it is our local Cheesemonger. Our Fontina is made in the classic style of the unique alpine cheese of Northern Italy’s Valle d’Aosta. Bravo Section 28. Happily for local cheese-lovers, we have some remarkable cheese makers here in South Australia and Kym looks to be adding to our growing reputation for excellence in Australian cheese. It's damn good cheese. the artistry required to hand-craft a great product and the history that is embedded in each cheese that is made. Calisthenics The world’s ⠀⠀⠀⠀⠀⠀⠀⠀⠀. .⠀⠀⠀⠀⠀⠀⠀⠀⠀ The family behind Section 28 live in a naturally beautiful location called Monforte. '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. An exciting opportunity exists for an Assistant Cheesemaker/Cheesemaker to join the multiple award-winning Section28 Artisan Cheeses located in Woodside, South Australia. Please send us a message via the brief form below. We are passionate about creating products of the highest possible quality. producer of hard and semi-hard Alpine cheeses that quintessentially capture the essence of our local environment. Inspired by Ralph Waldo Emerson, we aim to become known as a leading Australian artisan ⠀⠀⠀⠀⠀⠀⠀⠀⠀, Long weekend ✔️⠀⠀⠀⠀⠀⠀⠀⠀⠀, October is raw month and to celebrate our #TommedeVallee is featured in this month’s @mouldcheese Collective box. In the Grazing Box there is: Raspberry & Chilli Dark Chocolate by Kokopod, Quince Paste and Pear & Pink Pepper Paste by Ugly Duck Fine Foods, Each cheese weighs approx. More information about delivery can be found here. Each disc weighs up to 50 kg (110 lb) with an FDM around 45%. 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! It is a semi-soft cheese with a lightly washed rind in the style of a Taleggio, that highlights the simple quality of the milk, collected fresh from the dairy. 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. Our cheese is made from raw milk and then washed weekly for a minimum of four months in our cave. It has an aromatic, slightly pungent, reddish yellow rind and a smooth, supple straw-yellow paste dotted with small round holes. The Fontina has a rich buttery flavour with a delicate nuttiness that is balanced by subtle hints of green grass, earthy cellars and sweet summer fruits. !🌅⠀⠀⠀⠀⠀⠀⠀⠀⠀, Amazing #rawmilkcheese still life from the super talented @_michellecrawford! EU-28 Cheese: Production + Import - Export This page provides, in the given period, the charts showing the trend of total domestic use including stock changes (Production + Import - Export) of Cheese in EU-28. A semi-hard, raw milk cheese that is made using the traditional methods of … Best Served With: It is handcrafted in very limited quantities from the best milk produced by the dairy.⠀⠀⠀⠀⠀⠀⠀⠀⠀, It is hard to believe that today, five years ago, we launched #Section28 with a small party at the factory. ⠀⠀⠀⠀⠀⠀⠀⠀⠀, One week left!! They may be young in the world of cheese but their sizes of there wheels really do match the size of their skill. Pear/green apple), Wine Match: To ensure maximum quality, our Monte Diavolo is only made immediately after the native pepper berry harvest and is available from April to October each year. What makes it complete is the 3 month minimum ageing process in the Section 28 cave! 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. To ensure the fullness of flavour, our Sunrise is only made immediately after vintage each year and is aged for a minimum of 11 months. The Wolf’, in Italian, is our 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 our good friends, and then aged in our caves for a minimum of three months. It handcrafted using pasteurised cows milk and has a sticky rind with a yeasty aroma that hints of cider, balanced by a silky smooth pâté tasting of fresh nuts with a meaty, savoury finish. The smooth, supple paste has a rich buttery flavour enhanced by a delicate nuttiness and subtle hints of grass. Salary Range: $40,000 – $90,000 per annum. Four Section 28 cheeses are included in each pack - good luck choosing which one to tackle first! 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. Best Served: SECTION28 CHEESE. 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. Holding this big square cheese in your new Facebook selfie will impress even the most unimpressible. .⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2018 Grand Dairy Awards – Champion Cheese, Flavoured Cheese Category Plain crackers and fresh summer fruits, “I trust a good deal to common fame, as we all must. If a man has good corn, or wood, or boards, Buying Section 28 Cheese means you’re helping to support a very small, family-owned cheesemaker in the Adelaide Hills. 2017 SA Dairy Awards – Gold Medal, Washed Cheese Category, La Primavera pays homage to the moment that spring emerges in the Adelaide Hills. Monte Diavolo has a supple texture studded with crushed native pepper berries, which add a distinctive savoury flavour that is uniquely Australian. Between investment banking and cheese making, Masters and his wife took some time to slow down and pave a new path. And it was on the farm where, in what seems like an eternity ago, the seeds for this adventure were sown. Please email your CV, covering letter and the contact details of three referees to carolyn.lee@section28.com.au. 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?”. Rejection after rejection until one let him in. The family behind Section 28 live in a naturally beautiful location called Monforte. 2016 SA Dairy Awards – Top Gold Medal, Semi-hard/Eye Cheese Category. ⠀⠀⠀⠀⠀⠀⠀⠀⠀, The calm before...⠀⠀⠀⠀⠀⠀⠀⠀⠀, Looking forward to hanging with this crew over the weekend. Pinot Grigio, Gewurztraminer, Nebbiolo, Barbera. Making cheese is as much an art as it is a labor of love and passion. 2016 SA Dairy Awards – Trophy Winner, Champion Cheese from Small Producer The pâté is ivory-coloured, with a supple texture that is studded with crushed native pepper berries. #blessedarethepeacemakers ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Il Lupo is a multi-awarded cheese, taking home silver at the 2017 SA Dairy Awards, (Washed Rind Cheese Category) and silver in the 2016 SA Dairy Awards (Washed Rind Cheese Category). Barbera, Dolcetto, Pinot Grigio, Awards Section28 Artisan Cheeses is a small business dedicated to achieving absolute excellence in our raw materials, Section 28 Artisan Cheese only has 2 products; the Comte and Morbier styles of Mont Priscilla and Monteforte. 2017 Grand Dairy Awards – National Finalist, Semi-hard/Eye Cheese Category Call us 204-388-4666 Toll Free 1-800-361-9542 Locations Factory Cheese Shop 61 Main St N New Bothwell, MB R0A 1C0 Fromagerie Bothwell 136 Provencher Blvd Winnipeg, MB R2H 0G3 *Please note: Cheese tray One of France's top makers of alpine cheeses, Kym was given a rare insight into how to create a masterpiece. These are real cheeses. Section 28 Cheesemakers Specialist cheesemaker Section 28 is proof that small changes, if carefully planned, can make a big difference. Monforte is our flagship cheese, handcrafted in very limited quantities from the best cow’s milk produced by the dairy. It is a raw milk (unpasteurised), semi-hard cheese with a complex, but not overpowering flavour. Our Monforte has an initially sweet, milky and fruity taste, that is balanced by emerging brothy and roasted nut flavours with a subtle earthy undertone. Section 28’s Sunrise accompanied by the wine it was bathed in The inspiration for his experimental wine cheeses comes from a stint living in Italy. Thus, Section 28 in the Hundred of Roberts is 1,800 acres in the middle of South Australia’s ‘wheat and sheep’ country. Read the piece and answer the questions. Philadelphia, colloquially Philly, is the largest city in the U.S. state of Pennsylvania and the sixth-most populous U.S. city, with a 2019 estimated population of 1,584,064. Section 28 La Primavera pays homage to the moment that spring emerges in the Adelaide Hills. You don't need to wait for the full moon to howl at this big cheese! By mouldcheesefestival July 1, 2017 March 13th, 2018 ARTISANS, CHEESE No Comments Kym Masters from Section 28 makes delicious, Alpine cheeses up in the Adelaide Hills. !⠀⠀⠀⠀⠀⠀⠀⠀⠀, Have you got your October @mouldcheese Collective box yet? Nothing nearly so clever, I am afraid. Our La Primavera pays homage to the moment that spring emerges in the Adelaide Hills. 2017 SA Dairy Awards – Gold Medal, Washed Rind Cheese Category. Hong Seol (Kim Go Eun) is a dedicated student who has just returned to colleg Then... it's alive and ready to rise for worship.Â, 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. Cost of shipping is $15 and this will be added to your order on checkout.Â. In this case, we will substitute with another great cheese.Â. 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. A $20,000 investment in a more efficient hot water system has halved its production time per batch, greatly increasing production capacity at its Adelaide Hills facility and allowed it to take on another full-time employee. We definitely want to make sure we capture it all! 2017 SA Dairy Awards – Trophy Winner, Champion South Australian Cheese 2018 Grand Dairy Awards – Champion Cheese, Semi-hard/Eye Cheese Category Best Served With: Section 28 cheese shelf Posted April 08, 2016 12:16:00 The artisan cheese at Section 28 is stored in a 40ft shipping container where it can mature. ⠀⠀⠀⠀⠀⠀⠀⠀⠀, #Affinage an art we are still learning...⠀⠀⠀⠀⠀⠀⠀⠀⠀, October is going to be AWESOME 😎 ⠀⠀⠀⠀⠀⠀⠀⠀⠀, Our stinkiest little baby getting some Victorian love...😉⠀⠀⠀⠀⠀⠀⠀⠀⠀, #CheeseAfterDark with the rockstars @murdochhill_wines, @smellycheeseshop and @good_cheese_week 😎, #tbt to a day earlier this year with @good_cheese_week 🙃 #bts⠀⠀⠀⠀⠀⠀⠀⠀⠀, We are Hiring – Assistant Cheesemaker / Cheesemaker,   Shop46 Adelaide Central Market, Adelaide,   Shop44 Adelaide Central Market, Adelaide. Great alternative to flowers. Best Served with: Each item has been specially selected to complement each of the cheeses and support four small artisan makers. Further to reach places in Australia, parcels are sent via Australia Post - Express delivery in food-safe insulation with ice packs that keeps cool and fresh. 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. Under the founding scheme, land was divided up and sold to pay for the passage of selected settlers. Farmhouse Ale, Saison or Lambic, Gewurztraminer, Barbera, Awards Questions 29-40 Read the text below and answer the questions. We take the first raw (unpasteurised) milk of the season and use classic alpine techniques to create a uniquely Australian cheese. The floral aromas of the dried meadow flowers pressed into the cheese surface, beautifully balance the slightly pungent, reddish rind underneath. The role involves a variety of duties in the cheesemaking and affinage areas and will include assisting with: Applicants with the following skills are encouraged to apply: We are looking for a motivated person who works well in a team, has a commitment to excellence and takes pride in their work. ... #tbt to a day earlier this year with @good_cheese_week 🙃 #bts⠀⠀⠀⠀⠀⠀⠀⠀⠀ The majority of deliveries around the country are sent via Home Delivery Service that transports in refrigerated vehicles. Touroperators and Guides Brilliant service, prompt delivery, excellent packaging and the best Aussie cheeses. 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. Wiser people than us have said that the joy is in the journey rather than the destination. If there are any delays with your order, you will be sent an email to notify you. We are looking for awesome staff to join us! 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