After a two-year break due to works on the O-Bahn extension, Cheesefest will return to Rymill Park in October.

The two-day event will repeat the winning formula that kept it going for 10 years: the best cheese, wine, beer and spirit producers in the state (and the country), plus a series of workshops and masterclasses.

Expect all the favourites: La Casa Del Formaggio, Alexandrina Cheese, Woodside Cheese Wrights, Udder Delights, Milawa Cheese and Barossa Fine Foods, as well as Hills Cider and Vale Brewing on drink duties.

Last year the event was replaced by Ferment the Festival in Rundle Park, which expanded the concept to include all things fermented: chocolate, charcuterie, kimchi, sourdough bread and more. This year, it’ll all be incorporated into the flagship Cheesefest brand, says organiser Kris Lloyd.

“We know that the people of Adelaide love both festivals, so I came to the conclusion – why not do both?”

Cheesefest is on Saturday October 27 and Sunday October 28 at Rymill Park, Murlawirrapurka, Adelaide. Keep an eye on Broadsheet for further program details.

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