Imagine a cheeseboard stocked with 60 different kinds of cheese – that’s what awaits you at Mould, a two-day cheese festival landing in Sydney this weekend.

The festival pays homage to fromage with a stinky selection of 60+ cheeses, from oozy blues to bloomy bries, sharp cheddars and silky quarks, handmade by some the country’s best cheesemakers.

You’re bound to recognise some of the wedges and wheels on offer, with award-winning dairies like Bruny Island Cheese Co, Pecora Dairy, Coal River Farm and Vanella set to make an appearance. Even the keenest turophile will encounter something new, with limited edition offerings like activated charcoal cheese, black garlic brie and rosé, cider and pinot noir washed rinds up for tasting.

Naturally, there will be a bar on site for cheese and wine pairing with P&V Liquor Merchants pouring out fizzy pet nats and natural, skin contact drops, alongside beers, ciders and spirits.

If you’re craving something a little more substantial than stilton, there will also be food stalls selling queso creations. Newtown’s Bloodwood will be heading up the food side with barbecued roti wraps stuffed with chicken or cauliflower, salted ricotta and spicy lime pickles.

It’s not just about eating your body weight in cheese either. Those wanting to improve their fondue will be able to check out cooking demonstrations, masterclasses and talks, which will be scheduled throughout the day.

Best of all, the festival will be token-free with unlimited cheese tastings included in the ticket price. If you get in early that means four hours of straight cheese feasting.

Mould cheese festival will return to Carriageworks, Sydney on May 24-25 before heading to the Meat Market in North Melbourne on August 16-17.

For more details or to book, head to mouldcheesefestival.com.