How to Make Cheese

When it comes to cheese making South Australia bats well above its average and it’s no coincidence. Like most crafts it’s only as good as the product that goes into it, and in this case it’s some of the best milk anywhere in the world.

We’re lucky to have some remarkable farmers and producers doing some amazing things with dairy. Like Section 28 Cheesemaker Kym Masters, on any given day he and his team are busy working their magic, transforming 500 litres of fresh raw milk into 55 kilos of amazing cheese.

Section 28 specialize in Alpine Cheeses, which has less to do with the altitude it’s produced at, and more to do with the style – traditionally it’s a large format cheese with a hard rind, like the ones made in the European Alps.

Kym sources his milk from just up the road, from dairy farmers Andrew and Sonya Maxwell. Their happy Holstein heifers produce award winning milk that’s just right for cheese making.

Along with their famous Fontina, there’s 4 other core cheese in the Section 28 range.  The Monforte, The Il Lupo, a reclette style washed in local Lobo Apple cider, The Mont Priscilla with its distinctive ash line and the semi soft and a little bit funky Mont Rouge.

You can find section 28 cheese at Foodland, Say Cheese and the Smelly Cheese Shop, as well as in white table cloth restaurants around the state.

And if you’re a cheese lover – don’t  miss Cheesefest and FERMENT, the festival! – It’s on next weekend in Rymill Park.



8 Slices sourdough bread

2 Tablespoons butter, softened

8 Slices cheese of your choice

16 thin slices Barossa metwurst

Zucchini mustard pickle:

2 zucchini, thinly sliced lengthways on a mandolin

1 Teaspoon salt

1 cup apple cider vinegar

1/3 cup caster sugar

½ teaspoon turmeric

1 teaspoon mustard seeds

2 bay leaves


  1. To make the zucchini mustard pickle, first place the sliced zucchini into a container and gently massage in salt. Allow to sit for 20 minutes, then drain off the liquid.
  2. Place vinegar, sugar, turmeric, mustard seeds and bay leaves into a small saucepan. Bring to a simmer. Remove from heat, then pour mixture into the zucchini container. Ensure the zucchini is covered by the pickling liquid. Refrigerate overnight.
  3. To assemble the toastie, spread a little butter over each slice of bread. Place four slices of bread butter side down, and top with zucchini, metwurst and cheese. Top with remaining bread, butter side up. Place in a toastie machine until cheese melts and sourdough is golden brown, then serve.