Section28 Fontina Vecchio
Section28 Fontina Vecchio a hard raw milk cheese made in the Adelaide Hills by cheese maker Kym Masters’ and inspired by the Alpine cheese of Northern Italy’s Valle d’Aosta. Suitably named ‘Vecchio’, Italian for ‘old’, it has been matured for nearly 12 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 tropical fruit, with a delightful 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 travelled to the Franche-Comté 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 of Gruyère-style depending on which valley the cheese is made in, that have become recognised in their own right, such as Beaufort, Abondonce and Comté. 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.
Goes well with
Dolcetto, a light red wine variety from the same region in Italy
Italian mountain-style cheeses such as Montasio
Select weight from the drop down box below.
- Cheese Type: Hard
- Country: Australia
- Milk Type: Cow
- Pasteurisation: Unpasteurised
- Rennet Type: Non Animal
- Classification: Artisan