19TH EDITION: A NEW CHAPTER FOR THE CHEESE INDUSTRY

Over the course of these three days, 270 exhibitors representing nearly 400 brands welcomed 7,600 trade visitors from numerous countries. Beyond the sheer numbers, this edition reaffirmed the event’s primary purpose: to bring together producers, affineurs, distributors and industry organisations within a single space for networking and commercial opportunities.

 

A proven track record of business success

The 2026 edition reinforced the trade fair’s status as the leading event for the cheese and dairy sectors. The business aspect remained at the heart of these three days, driven by an increased presence of qualified buyers who came to explore the market and forge new partnerships. The event stood out in particular for a 25% increase in the number of foreign buyers compared with 2024, a sign of its growing international appeal.

This business focus was reflected in very tangible terms. Nearly 1,500 business meetings had been scheduled by the time the event opened, facilitating connections between qualified buyers and both French and international exhibitors. For Fernando Medina Zenoff, Director of both trade fairs, this edition “above all confirms the fair’s role as a genuine business platform for the sector”, driven by the diversity of exhibitors, the presence of international buyers and the synergies created with Gourmet Selection.

 

7,600 visitors and a stronger international presence

Of the 7,600 trade visitors welcomed, 26% came from abroad, representing 74 countries, confirming the fair’s appeal well beyond France’s borders. The nationwide coverage remained just as strong, with significant representation from the major traditional dairy and cheese-producing regions.

On the exhibitor side, this international reach was confirmed, with 48% of exhibitors coming from abroad, representing 15 countries, whilst the renewal of the exhibitor line-up was reflected in 33% new exhibitors.

The fair’s visibility was not limited to the exhibition halls, however. Across all its social media channels, the event reached 5.27 million people, according to data from Kolsquare collected between 1 September 2025 and 15 June 2026, reinforcing its influence amongst online professional communities.

 

The entire sector represented, from long-established names to newcomers

The richness of the 2026 edition lay in the coexistence of long-established companies and organisations new to the trade audience. Exhibitors included, notably, The Fine Cheese Co, a British ripener and exporter of artisanal cheeses; Joseph Paccard Affinage, a Savoyard specialist in farmhouse cheeses from the Aravis Valley; the Tuscan cheesemaker Busti Formaggi; and Fromagerie Gillot, the last independent SME in Normandy to produce Camembert de Normandie PDO made from raw milk and ladled into moulds.

Alongside them, new companies came to showcase their products and expertise, including Fromagerie Lehmann, Latteria di Branzi, Barrit Mejeri and Embal Martin. This diversity reinforced the image of a trade fair that supports both established players and emerging new brands, both French and international.

This year’s event also brought together the key organisations shaping the dairy sector. The Fédération des Fromagers de France, the CNIEL, the CNAOL and the ENIL all made their presence felt, reinforcing the fair’s role as a meeting place for the entire sector, from production to distribution. The involvement of these organisations served as a reminder of the importance of official quality labels, such as protected designations of origin, which feature prominently in a large proportion of the cheese range on display in the aisles.

 

Concrete synergies with Gourmet Selection

The simultaneous staging of the event alongside Gourmet Selection, a trade show dedicated to fine food, was another major new feature of this year’s edition. This co-location created numerous links between the worlds of cheese and delicatessen products, encouraging buyers to move between the two events. Visitors to Gourmet Selection, which attracted 5,500 trade professionals over two days, helped to boost visitor numbers, whilst many cheese merchants were able to expand their grocery ranges through contact with neighbouring exhibitors.

This complementarity was also evident in the organisation of the stands, with a stronger presence of producers and joint pavilions shared by both trade fairs, notably those from Italy, Denmark and Spain. The concept of neighbouring sectors thus took shape, strengthening international exchanges and opening up broader commercial opportunities for professionals.

 

Experts' Agora and workshops: education at the heart of the exhibition halls

The events immersed visitors in the sector’s current trends. From cheese science to maturing, via the tools of digital marketing, the conferences at the Experts’ Agora attracted a wide audience, offering content that was both technical and forward-looking, tailored to the expectations of industry professionals.

The tasting workshops built on this educational aspect. Pairings of sake and cheese, combinations of non-alcoholic drinks and cheese, and sessions dedicated to maturing cheese at the cheesemonger’s alternated between taste discoveries and the sharing of expertise, in an atmosphere of exchange between experts and visitors.

The Grilled Cheese Challenge, a competition created by the Salon du Fromage et des Produits Laitiers and hosted by François Robin, winner of the 2011 Meilleur Ouvrier de France Fromager title, was won by Arthur Duhamel. The contestants vied with one another in boldness and creativity with original recipes, much to the delight of the spectators gathered around the griddle.

Unexpected tastings, such as caviar and burrata, a cheese-carving demonstration with Matthieu Thuillier, and spotlights on exhibitors through tasting sessions set the tone for the space. Finally, it was hard to miss the ‘Jag Fromage’ – a Jaguar adorned to resemble Roquefort blue cheese – which became one of the event’s most memorable images.

 

See you in June 2028 for the 20th edition

With this new timing, a growing international visitor base and highly popular events, the 2026 edition will have laid solid foundations for the future. Join us from Sunday 11 to Tuesday 13 June 2028 in Paris for the 20th edition of the Cheese and Dairy Products Fair, an anniversary that promises to be a new milestone for the entire cheese and dairy sector.