This seasonal cheese is made by cheese maker Kym Masters in collaboration with Section28’s neighbours, Brenton & Kirsty Keys at BK Wines. Kym uses the chardonnay lees from BK’s Pet Nat to wash this semi hard cows milk cheese during the early maturation process. This washing gives the Sunrise a golden rind with a fresh and fruity taste, which compliments the smooth, creamy paste and grassy, nutty flavour of the underlying cheese.
A little history about Section28
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 travelled to the Franche- Comté region of France to study the most popular cheese in France, Comté Gruyère. Whilst he was there, he also studied the making of this traditional style of cheese which used the curds from two milkings. Fresh curds are placed in a barrel overnight where they are sprinkled with ash from burnt vine leaves to prevent a rind from forming. It’s also said to keep insects away. In the morning, the barrel is topped with more curd from the next morning’s milk. This gave the cheese its distinctive ash line and would also result in a slightly different colour and texture between the top and bottom layers.
Kym returned to South Australia 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.