Faces of Fermentation

Diversity is important. From herd to curd, grape to glass or field to frothy, the making of our favourite fermented foods have a dizzying array of people involved. The Faces of Fermentation project is here to shine a light on the Tasmanians who make our island so delicious and to learn about the journeys that have led them to where they are today.
This project is supported by Fermentasmania