Welcome to K-SEIN Fromagerie, located in the heart of the South Melbourne Market.
Founded in February 2022, K-SEIN is a traditional fromagerie dedicated to sourcing, selecting, and, when necessary, aging cheeses before offering them for sale.
We work directly with cheesemakers in Australia and Europe, maintaining close relationships that allow us to understand each cheese at its source. This approach enables us to share accurate information with our customers and to ensure that every cheese meets our quality standards before it reaches the counter.
Traceability and transparency are central to how we work.
For every cheese we offer, we know where it comes from, who made it, how it was produced, and how it has been handled along the way. When information matters — whether about milk, production methods, aging, or suitability for different customers — we believe it should be shared clearly and honestly.
A significant part of our European range is imported directly, allowing us to curate a focused selection that reflects both the depth of European cheesemaking traditions and the strength of Australian production. We see these two worlds not as competitors, but as complementary expressions of place, milk, and know-how.
The name K-SEIN is a play on casein, the milk protein essential to cheesemaking, itself derived from caseus, the Latin word for cheese. It also reflects our founder Victor’s French background and his distinctive English — a reminder that cheesemaking, like language, is shaped by origin, practice, and transmission.
At K-SEIN Fromagerie, our aim is simple: to offer well-chosen cheeses, handled with care, and shared with honesty — whether you are discovering cheese for the first time or continuing a long-standing passion.
Bonjour,
I’m Victor.
K-SEIN is a project my wife, Vy, and I built together — from the ground up, without outside investors — driven by a shared vision and a willingness to take real risks to make it work.
My professional journey with cheese began in Melbourne in 2010 at Richmond Hill Café & Larder. Shortly after, personal circumstances took me back to Europe, where I chose to deepen my training and reconnect with the cheesemaking culture I grew up with in France.
I spent three formative years working alongside Hervé Mons, where I learned the fundamentals of affinage and cheesemongering — not only technical skills, but the importance of patience, consistency, and respect for the product and the people who make it.
Returning to Australia in 2014, I helped develop a cheese import and aging program at Spring Street Cheese Cellar, building the selection from scratch and aging cheeses under controlled conditions inspired by the caves I had known in France.
In 2020, a period of uncertainty forced us to reassess our priorities. From that moment came clarity. With our own savings and a clear sense of purpose, Vy and I committed fully to creating K-SEIN Fromagerie — a shop that reflects how we believe cheese should be selected, handled, and shared.
Vy brings over 20 years of experience in the food industry, and her expertise is one of the greatest strengths of K-SEIN Fromagerie. She has worked in some of the most prestigious kitchens in the world — including 3-star Michelin restaurants in France and at the side of Pierre Hermé, known globally as the “Picasso of Pastry.” His creations have revolutionised French pâtisserie and set the standard for excellence and innovation in the world of desserts.
In Australia, Vy spent many years at Crown Melbourne, working alongside renowned chef Philippe Mouchel at his brasserie, and later in the banquet operation at Crown Casino. Her palate is exceptional, and her understanding of cheese is instinctive, refined, and absolutely unique.
Vy shares my deep love for cheese and has been by my side throughout my cheese journey in France — from affineurs’ cellars to mountain farms, always curious and passionate. Her presence ensures every guest at K-SEIN feels welcomed, guided, and inspired.
Félix has been part of K-SEIN Fromagerie for many years, and in that time, he’s become one of the cornerstones of the team. With his easy smile, sharp palate, and genuine love of sharing cheese, Félix brings both heart and knowledge to the counter.
What sets him apart is his ability to make every customer feel welcome—from first-time visitors to long-time cheese lovers. He has a talent for reading the moment, understanding what someone is looking for (even if they don’t quite know yet), and guiding them toward the perfect choice.
Félix especially enjoys the energy of a busy day at the market. When the shop is full and conversations are flowing, he’s in his element—discussing pairings, suggesting new arrivals, and assembling cheeseboards that strike just the right balance.
When it comes to his personal tastes, Félix has a soft spot for strong character and subtle texture. He’ll tell you there’s no such thing as a “perfect” cheeseboard—it’s all about context. That said, a few of his go-to favourites include a well-aged Comté, a delicate Mothais sur feuille when the batch is just right, and almost any expressive goat’s milk cheese.
From helping you pick a cheese for a picnic, a dinner party, or just a quiet night in, Félix is always happy to help—and always curious to hear what you thought.
Please contact us if you have any questions.
322-326 Coventry St
South Melbourne, 3205
Victoria, Australia
Email - hello@ksfromagerie.au
