Section28 La Saracca is a hard raw cows milk cheese from the 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.