PALAT member Dianne Mattsson has been in the Adelaide Hills where, after a decade of fests, the cheesy bonanza was rested last year to make way for Ferment the Festival. This year the two festivals merge. They have so much in common, and Dianne looks at the enormous range of all things cheese and food and drink that all involve the fascinating process of fermentation. Dianne speaks with organiser and Cheesemaker Kris Lloyd.