Spring is in the air – and so is Cheesefest&FERMENT 2019

Australia’s favourite CheeseFest&FERMENT 2019 festival has launched  with a host of  food and wine stars.

Spring is in the air in Adelaide, and that can only mean one thing – Cheesefest&FERMENT 2019 is just around the corner! 

Running from Saturday 26 October to Sunday 27 October 2019 at Rymill Park/Murlawirrapurka in Adelaide, and showcasing some of the finest cheeses and fermented food and beverages, this is totally one of Australia’s most significant food festivals – and a much loved Adelaide event. 

This year CheeseFest&FERMENT is delighted to partner with The Great Wine Capitals of The World, East End Cellars and POL ROGER for the maiden Great Wine & Cheese Voyage. This 4-hour voyage will see people immersed in wines and cheeses from the Great Wine Capitals of the World. Wine from regions such as Mainz and Rheinhessen in Germany, Bordeaux in France, Mendoza in Argentina, Verona in Italy, Rioja in Spain, Casablanca Valley in Chile, Napa Valley in USA, and Porto in Portugal will be showcased alongside South Australian varieties highlighting why South Australia’s wines are some of the best in the world.

Cooking demonstrations will also see a focus on leading female chefs, such as Sharon Flynn, Karina Armstrong, and Masterchef alumni Rose Adam and Jessie Spiby and the international flavour palates expand with the introduction of Italian, Spanish and French Quarters celebrating cheese, wine and produce from these food meccas.

Cheesefest&FERMENT 2019 is brought to us by the drive and talents of Kris Lloyd, South Australia’s own Woodside Cheese Wright, who has 20 years in the cheese industry under her belt.

And, just in case you had any doubts of her extraordinary mastery and prestige in the international world of cheese making, you might like to know that her Anthill – a chevre covered in Australian Native Green Ants and South Australian Lemon Myrtle – was recently awarded the silver trophy at this year’s Brazil’s Cheese World Contest.

The competition saw over 1,000 cheeses from across the world judged by an international judging panel of cheese experts. Anthill scored 20 out of 20 points and was applauded by the judges for the precision with which the base cheese, a 5-day old goat chèvre, was made; the balance of the seasoning; and the freshness in flavour.

Early bird Cheesefest&FERMENT 2019 tickets are now for sale online for $25 per day, or $40 for a weekend pass. Tickets at the gate will be $30 per day, and kids under 12 are free!

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