• MOULD: A Cheese Festival returns with a cheese-filled program in 2018. (Instagram, REVEL)Source: Instagram, REVEL
Cheese lovers, form an orderly queue.
Mariam Digges

28 Mar 2018 - 1:58 PM  UPDATED 28 Mar 2018 - 4:07 PM

After a successful debut last year (no surprises there – we are talking cheese, after all), MOULD – A Cheese Festival is back and spreading its cheesy wings to Sydney this time.

The festival is presented by REVEL (who also look after rollicking wine fest Pinot Palooza) in collaboration with cheesemaker and Milk Made author Nick Haddow of Bruny Island Cheese Co., and it’s all about celebrating the bourgeoning Australian cheese industry. 

The festival is co-presented by Milk Made author Nick Haddow (Bruny Island Cheese Co.)

Turophiles (yes, that’s you, cheese-lover) can sample some of the country’s best hard, soft, blue, white, fresh and aged rinds from Bruny Island Cheese Co., Meredith Dairy, Yarra Valley Dairy, Shaw River Buffalo Cheese, Grandvewe, Stone & Crow and more.

MOULD: A Cheese Festival is also heading to Sydney for the first time this year.

It’s not all tastings, though; more substantial cheesy fare (we’re tipping plenty of melty delights) will be on sale in Melbourne from grilled cheese maestros Maker & Monger, artisan cheese producers Harper & Blohm and American BBQ festival faves Burn City Smokers. Sydney’s food program will be confirmed closer to its kick-off date.

Like any self-respecting cheese event, there will be local wines, whisky, beer, cider and sake to help refresh your palate between tastings, each selected for their cheese-pairing pow-wow.

Lead image: Instagram - Maker & Monger, and REVEL.

MOULD – A Cheese Festival

Tickets are on sale now for $45 + BF (includes a Plumm wine glass, glass of wine from the bar and unlimited tastings of the best Australian cheeses)

Melbourne: Fri 4 May (5pm – 9pm) and Sat 5 May (11am – 4pm & 5pm – 9pm): Meat Market, 5 Blackwood Street, North Melbourne

Sydney: Saturday 1 Sep (11am – 4pm & 5pm – 9pm): Bay 25, Carriageworks, Eveleigh

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