What began as a scribble on the back of a dinner napkin has become one of Australia’s most celebrated food festivals, celebrating its 20th year with more stalls, more makers, and more flavour than ever before.
In 2005, cheesemaker and industry trailblazer Kris Lloyd AM gathered a few hundred people at the McLaren Vale Visitor Centre to talk, taste, and learn about cheese. Two decades later, CheeseFest has grown into the nation’s largest cheese celebration, drawing tens of thousands into the heart of Adelaide each October.
This year’s milestone event will bring together 120 stalls at Kadlitpina, Rundle Park, with cheesemakers, food artisans, and winemakers showcasing their craft.
At the centre of it all is Lloyd’s philosophy that CheeseFest is more than just a festival, it is a place where Australia comes to meet its makers.
“We have built a community, a platform for passionate producers, and a space where flavour and creativity come to life. You truly need to experience it to understand the energy, the connection, and the joy it brings,” she said.
Known for her bold approach to cheesemaking, Lloyd has always insisted on the hand-crafted, labour-intensive process that sets artisan cheese apart.
“It’s not easy making artisan cheese, it takes time, passion, and perseverance. We work hand in glove with milk suppliers, whether it’s cow, goat, or buffalo. It’s about quality over quantity.
Her cheeses, like the internationally awarded Florence, named after her granddaughter, and the petite Charlotte buttons, exemplify her pursuit of innovation while remaining rooted in tradition.
CheeseFest has also been a launchpad for local businesses, many of whom made their debut under its big-top tents before finding national acclaim.
The festival’s record-breaking 25 dedicated cheese stalls this year include crowd favourites like the NOVA Haloumi Bar, PROJECT Burrata Bar, and the indulgent SAY CHEESE Raclette Bar.
Alongside them, visitors will find six cheese bars in total, plus a wealth of food and beverage makers from across South Australia and beyond.
For those looking to elevate the experience, the new Brie.I.P Lounge offers Champagne on arrival, curated boards, seasonal platters, and a private cabana-style retreat overlooking the music stage.
Long-time friend of the festival, food critic and presenter Matt Preston, returns in his role as “Master of Fromage,” bringing wit, flair, and an impressive knowledge of food to the RAA Cooking Demonstration Stage.
For Lloyd, the success of CheeseFest will always come back to the cheesemakers themselves.
“The industry is strong, and it’s heartening to see people supporting locals, understanding what goes into making cheese by hand. That’s the real legacy of CheeseFest.”
Two decades on, Lloyd’s idea has become a national institution with plenty more to come on the horizon.
