Welcome to K-sein Fromagerie, a cheese lover's paradise nestled in the heart of the South Melbourne Market! Founded in February 2022, we pride ourselves on being a traditional fromagerie dedicated to sourcing, selecting, and, when necessary, aging our products before offering them to you.
Our commitment to quality is unwavering, and we maintain direct relationships with cheese-makers from both Australia and Europe. This allows us to provide you with extensive information about each cheese and ensure that every product meets our stringent quality standards.
One of our unique features is our direct importation of a significant portion of European cheese. This carefully curated selection offers a harmonious balance between the rich traditions of European cheese-making and the flavors of Australian cheese. In essence, we believe that European cheese supports and complements its Australian counterparts.
Now, you might be wondering about our intriguing name, K-sein. It's a playful twist on "Casein," the milk protein found in cheese, which itself derives from "Caseus," the Latin word for cheese. Our founder, Victor, who has a charmingly strong accent in English, decided to infuse the name with a touch of his own broken English, making it unique and memorable.
At K-sein Fromagerie, we invite you to embark on a flavorful journey through the world of cheese. Whether you're a connoisseur or just starting your cheese adventure, our wide selection of handpicked cheeses from both local and international artisans will undoubtedly satisfy your palate. Join us in celebrating the exquisite world of cheese at K-sein Fromagerie – where tradition meets innovation, and passion meets flavor.
Bonjour,
I'm Victor — it's a pleasure to meet you.
The K-SEIN project is more than just a shop. It’s a dream my wife Vy and I brought to life together — a project we fully created and funded on our own, with no outside investors, just a shared vision and the courage to take the risk of losing everything to succeed.
My journey in cheese began in 2010 at Richmond Hill Café and Larder in Melbourne. From that moment on, cheese became the core of my professional life. A few months later, personal matters took me back to Europe, and I seized the opportunity to dive deeper into my roots and immerse myself in the rich cheese culture of France.
I spent three formative years working with one of the most respected names in the field — Hervé Mons. There, I refined my skills in both affinage and cheesemongering, learning not just about cheese, but about patience, precision, and respect for tradition.
When I returned to Australia in 2014, I helped build a cheese import program from scratch at Spring Street Cheese Cellar. I had the chance to bring the cheeses I love to Australia and age them under ideal conditions — as close as possible to the caves I had known in France.
In 2020, like many others, we faced uncertainty. But out of that period came clarity. The K-SEIN project came back stronger than ever — and this time, we decided to make it real. With our savings and a deep sense of purpose, Vy and I built K-SEIN Fromagerie from the ground up, putting everything on the line to create a space that reflects our passion for cheese and hospitality.
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
