Australia’s largest cheese festival, CheeseFest, is back in October after breaking records in 2013.
The Rymill Park event attracted 15 000 people last year and will be held on 25 and 26 October this year.
Proudly supported by PIRSA, Premium Food and Wine from our Clean Environment the ninth annual CheeseFest will showcase South Australia’s premium cheese, food, wine and beer from artisan and regional producers.
There will be stalls featuring cheese makers, restaurants, winemakers and brewers from across the state, as well as other cheese makers from around Australia.
Eat Local SA is sponsoring the event this year, which will include a competition open to all attendees to ‘show us your app’ – look out for them as they rove around CheesFest with iPads to enter and selling new Eat Local SA aprons.
New to the event this year is the Foodland Mozzarella bar, where visitors will be able to watch our very own La casa del Formaggio stretch warm, fresh cheese before sampling some at the bar with other local produce and wine from our participating South Australian wineries ad brewers.
Also new to CheeseFest this year is the Sprout (Cooking School) it is very exciting to have Callum and Themis bring their cooking school to CheeseFest in the Park!
CheeseFest founder and director Kris Lloyd – a Premium Food and Wine from our Clean Environment ambassador – said she hoped for another record crowd this year. She said favourites such as the Premium Pavilion Degustation Lunch would be back, the Cheese Train sponsored this year by King Island Dairy as well as presentations by participating cheese makers on specialty cheese making will all feature in this years program again.
“Our produce and the environment in which it grows is world class. I know you will enjoy joining with me to celebrate two exciting days of all things cheese,” she said.