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CheeseFest expands to include chocolate, bread, beer and other fermented foods and drinks
Writer : 관리자(@)   Date : 17.01.25   Hit : 2205
CheeseFest expands to include chocolate, bread, beer and other fermented foods and drinks

ONE of Adelaide’s favourite festivals has expanded from celebrating cheese into a new event for all fermented foods and beverages.

Kris Lloyd, the founder of CheeseFest, says she will invite producers of everything from charcuterie to chocolate, beer to kombucha, to take part in Ferment the Festival, in Rymill Park, later this year.

The event has been given financial backing by the State Government and is expected to involved more than 120 local businesses and suppliers.

CheeseFest ran for 10 years, at its peak attracting more than 20,000 people, until it was put on hold last year because of work in Rymill Park for the O-Bahn project.

“I wanted it to be a progression on what had already been built and a festival with a great story behind it,” Ms Lloyd, the chief executive of Woodside Cheese Wrights, said. “Cheese is still my hero. I have milk in my veins. So that component of it will still be exceptionally strong.”

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Fermentation, the action of yeasts or bacteria to break down a substance, plays a key role in the manufacture of cheese, bread, chocolate, smallgoods, kimchi, beer, wine, gin and many other products.

“It’s this quiet thing that does its work unseen but it takes a simple food like milk and converts it into so many other flavours and textures. It’s fascinating,” Ms Lloyd said. “It is responsible for a lot of the food and beverage we consume. We should know more about it. And people are more interested in where food comes from and the whole wellbeing and gut health movement.

“I used to watch my Greek grandmother stuffing vegetables and olives into jars, hanging meat in the garage. Little did I know I was being quietly shown that whole process of fermentation.”

Ferment, to run from October 20 to 22, will include tastings, masterclasses and panel sessions with leading producers.

Patrons will be able to relax in a beer/cider garden, a gin and tonic bar or just enjoy a pot of tea.

Acting Premier Kyam Maher said the festival would complement the state’s successful events calendar.

“Not only will it help attract people to Adelaide, it will further promote producers who use this ancient process and also educate people about how these foods and beverages are produced,” he said.

For more information, go to fermentthefestival.com.au

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