Welcome to the final chat of our month long series talking to the makers, growers fathers and families who just happen to make the best RAW milk cheese in Australia.
Todays podcast is the recording from the live Instagram chat I had with Kym Masters from Section 28 Cheese, in the Adelaide Hills, South Australia.
Talking with Kym, and tasting the cheese, it’s incredible to imagine that Section 28 is just over 5 years old. The qualities impact they’ve had has been swift to say the least.
Here we discuss not only his cheese, but his RAW milk influence, and how and what RAW milk cheese may be in the future in Australia. Yes, there are indeed some ‘curd nerd’ moments, but it's well worth it.
This was a brilliant conversation to round out the month and whilst we know we only scraped the surface, we hope this has helped you better understand where RAW milk cheese is in Australia and how you, can play your part in this movement as well.
