Section28 La Saracca is a hard raw cows milk cheese from Peramangk country, Adelaide Hills in South Australia.
Section28 La Saracca is a hard raw milk cheese made in the Adelaide Hills by cheesemaker Kym Masters’ and inspired by the Alpine cheese of Northern Italy's Valle d'Aosta. Based on the mature 'Fontina Vecchio' - translated as aged fontina, it has been matured for over 5 - 7 months. The resulting cheese is highly aromatic while the straw-yellow interior is smooth with small holes dotted throughout. The initial flavour is full of sweet summer fruits, with subtle hints of green grass and a delightfully rich, buttery finish.
A little history
After a career in corporate finance, Kym Masters decided to follow a new path as a cheesemaker. As part of his self-styled cheese education, he spent time in the Valle d'Aosta in Italy with his family, and the cheese is named after a town in the area. Kym returned to set up Section28 Artisan Cheese, where he is hand-making uniquely Australian cheeses that reference this European Alpine-style cheese-making heritage while having a style and flavour that distinctly showcase the milk of the Adelaide Hills. It is one of the few Australian raw milk cheeses that is commercially available.
Goes well with
Pinot Grigio, Nebbiolo, BarberaRisotto, Pasta Bianca, Croque Monsieur