After a two-year break due to works on the O-Bahn extension, CheeseFest is coming back to Rymill Park.

Expect the same winning formula that’s kept it going for 10 years – cheese, wine and beer – with a newly expanded concept. Now under the merged name CheeseFest + Ferment, the festival will incorporate all things fermented. That includes all your favourites – chocolate, kimchi, sourdough and more.

This year’s festival will also introduce a new “French Quarter” that will serve strictly French cheeses, charcuterie and champagne. Beyond that, expect “kimcheese” toasties and quattro formaggio (four cheese) pizzas plus treats from the Salopian Inn, Electra House Level One, The Lost Loaf, the Kings Head, A Hereford Beefstouw, and Ballaboosta.

Refresh your palate between tastings with a drink from the Aperol Spritz and G&T bars; or settle into the Beer and BBQ Garden, which will have nine local brewers on tap. There will also be natty wines on pour from Basket Range.

Learn from the best at free cooking demonstrations by esteemed chef Simon Bryant, MasterChef alumnus Jessie Spiby (who’s just opened her first brick-and-mortar, My Grandma Ben), Karena Armstrong from The Salopian Inn, Level One Electra House’s new chef Josh Kim, and the “master of fromage” Matt Preston.

There will also be “speed tasting” – 20-minute sessions matching cheese with wine, gin and beer – plus cheese trivia hosted by the Advertiser’s Simon Wilkinson and Anna Perejma from The Cheese Riot.

CheeseFest + Ferment is on Saturday October 27 and Sunday October 28 at Rymill Park (Murlawirrapurka). Tickets are now available online. Passes are $25 per day or $40 for the weekend. Tickets at the gate will be $30 per day.

cheesefest.com.au