Section 28 Cheeses Archives | Cheese Atlas https://thecheeseatlas.com/tag/section-28-cheeses/ Best Cheeses of the World Sat, 06 May 2023 23:45:36 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9.4 https://thecheeseatlas.com/wp-content/uploads/2021/08/Small_LogoMark-PepperStem.png Section 28 Cheeses Archives | Cheese Atlas https://thecheeseatlas.com/tag/section-28-cheeses/ 32 32 196917962 Monforte Cheese: Taste of the Adelaide Hills https://thecheeseatlas.com/cheese-profiles/monforte/ https://thecheeseatlas.com/cheese-profiles/monforte/#respond Tue, 31 Aug 2021 09:44:25 +0000 https://thecheeseatlas.com/?p=25305 Monforte is a semi-hard cheese made with raw cow’s milk by Section 28 Cheeses. It is inspired by the recipes for Gruyère and Beaufort.

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Wedge of Monforte on a bed of straw and grapes
Raw Milk Monforte - Cheese Atlas

About Monforte

Monforte is a semi-hard cheese made with raw cow’s milk by Section 28 Cheeses in the Adelaide Hills, South Australia.

As a matter of fact, head cheesemaker, Kym Masters, named this stellar raw milk beauty after the Northern Italian village of Monforte d’Alba. His little family actually lived there for one whole year before he embarked on his cheesemaking mission.

From corporate banking to cheesemaking

Before Kym went to the Jura Mountains in France to study the art of cheesemaking, he was working full-time in corporate finance. Upon his return to Australia, he established Section 28 Cheeses and drew on his experience from Europe.

Moreover, the dairy’s name is a nod back to his original family farm, which is located between Cleve and Arno Bay, known as Section 28.

Monforte, flagship cheese, is matured for up to 6 months. Actually, it has an instantly recognisable golden brown rind the Section 28 embossed on it. Overall, this masterpiece is a celebration of the local terroir of the Adelaide Hills.

Moreover, its aroma is herbaceous with subtle fruity notes. As for the flavour, it is buttery, fruity, earthy with a hint of roasted nut!

Pairing guide

Enjoy this gorgeous semi-hard cheese with a glass of Pinot Noir or Gamay.

Thank you for reading

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