Adelaide’s CheeseFest+Ferment festival will return to Rymill Park this October with more than 120 food and wine producers, chefs and cheesemongers.
You can expect exactly what it says on the tin: some of the country’s finest cheeses and international imports plus your favourite fermented goods (wine, chocolate, kimchi and sourdough, to name a few).
Stallholders include Woodside Cheese Wrights, Coriole Vineyards, 23rd St Distillery, Udder Delights, Beresford Wines, Alexandrina Cheese, Kimbolton Wines and A Hereford Beefstouw. More will be announced in the coming months.
The program will also feature cooking demonstrations by The Salopian Inn and Sydney's Vannella Cheese and masterclasses by Never Never Distilling Co and Vale Brewing.
Last year’s event introduced a “French Quarter” serving strictly French cheeses, charcuterie and champagne. This year the concept adds Italian and Spanish quarters to the mix.
There will also be a host of bars dedicated to wine, beer, whiskey, sake, limoncello and more, and a series of East End Cellars masterclasses dedicated to some of the world's best wine regions including Bordeaux, Napa Valley, Rheinhessen and Verona.
Early bird tickets go on sale on Saturday June 1. For more information visit cheesefest.com.au
CheeseFest+Ferment is on Saturday October 26 and Sunday October 27 at Rymill Park/Murlawirrapurka.