Section28’s La Primavera Release
La Primavera is an homage to the moment spring emerges in the Adelaide Hills. Simply put, the first milk of the season is collected and classic alpine techniques are used to create this uniquely Australian cheese. It is yet another masterpiece from Kym Masters, co-founder and principal cheesemaker of Section28 Artisan Cheeses, one of our cheese producers from Adelaide Hills who is arguably the best in his craft.
So why is it called “La Primavera”? Italian for spring, this special cheese is launched only once per year in February, making it a highly desirable release from Section28, a producer with an amazing reputation of mastering Alpine-style cheeses. The La Primavera is no different. With dried meadow flowers applied on the surface — it makes for a stunning addition to any fine cheese retail display.
Image Courtesy: The Australian
“After the cold of winter, it takes a week of warm weather for the native grasses to begin to grow in the Adelaide Hills. When the cows are let out onto this new grass, the milk they produce has a freshness that is immediately noticeable in the cheesemaking process. The change is so noticeable that, in order to capture these vibrant flavours and to share the experience with you, we have created a unique, semi-hard Australian raw milk cheese.” Kym explains the idea of how he came up with the La Primavera.
Furthermore, as the milk is heated to begin cheesemaking, the production room is filled with the fragrant smell of warm cream and sweet caramel. Section28 carefully selects cultures to highlight the character of the underlying raw milk and a light-touch production process is used to ensure La Primavera captures the essence of early spring milk — something that we at Secco are deeply fond of.
“Because it is a raw milk cheese, Australian regulations require it be aged for more than 120 days. As a result, the cheese is launched in February each year, and so to remind you that it is made from that special spring milk, we call it La Primavera and cover it with dried meadow flowers just before shipping.” Kym adds.
Kym applying dried meadow flowers on La Primavera (Image Courtesy: The Australian)
How does it taste? The floral aromas of the dried meadow flowers pressed into the surface of the La Primavera, beautifully balance the slightly pungent, reddish rind underneath. The smooth, supple paste has a rich buttery flavour enhanced by a delicate nuttiness with subtle hints of green grass, earthy cellars and sweet summer fruits.
Because the cheese's aromatics and flavour are so distinctive, just serve it with plain crackers and dried fruit on a cheese board. Our sister company Vinify represents some of the Adelaide Hills' finest wine producers and recommend La Prova's zesty Pinot Grigio or Spider Bill's structured, savoury Nebbiolo as wine matches.
Cut wedge of Section28 La Primavera (Image Courtesy: Kym Masters, Section28 Artisan Cheeses)
Section28 releases the La Primavera every year in a limited quantity. As it is only made with spring milk, it is available from February to April each year. Available via pre-order only with deliveries to commence from February 1st.