Discover the partners of the Cheese and Dairy Products
  • Institutional partners
  • Media Partners

Brasseurs de France

Founded in 1878, Brasseurs de France, the professional union of the French brewery industry, represents more than 98% of the French beer production and has among its members 98% of small and medium-sized businesses.

The union federates craft, independent, historic, family-owned and international breweries that generate more than €4.1 billion in sales (2019 figures).

Centre de Formation des Produits Laitiers

The CFPL is run by the Federation of Fromagers de France. Recognized by the profession, it is a center of excellence in the knowledge of cheese which combines theoretical training with practice, through the know-how of expert speakers in the field.


The cheeses, butters and creams AOP guarantee quality food, typical, elaborated in the respect of the environment and animal welfare. They come from dynamic sectors and help to maintain jobs in rural areas, particularly disadvantaged agricultural areas (mountain, piedmont, intermediate areas, etc.).


The Dairy Interprofession - CNIEL was created in 1973 by producers and processors. The Cniel has two main objectives: to facilitate relations between producers and processors in the dairy sector and to promote the image of milk and dairy products. Its fundamental mission is to organize the dairy economy in a coherent manner to promote the economic development of the sector.


Comexposium is one of the world's leading event organizers. Globally, its hosts more than 135 B2B and B2B2C events across many different sectors, significantly in agriculture, construction, fashion, food, health, leisure, real estate, retail, security, students, tourism, and works council.


The ENIL of Besançon Mamirolle and the ENILBIO of Poligny are public schools renowned since 1888 for their scientific, professional, technical and practical training in Food Science, Cheese and Dairy Products, Laboratory and Quality Analysis and Water Control and Management.

Fédération des Fromagers de France

The "Fédération des Fromagers de France" is the professional organization which represents French cheese-mongers.

Guilde des fromagers

La Guilde des Fromagers role is to federate the entire dairy sector, at any level. Founded in 1969, it has 7,400 members in 2020, both in France, Europe and abroad, it's open to professional cheese makers, producers, processors, refiners, commercial, cheese retailers.


Founded in 1932 by Pierre Poilâne, the Poilâne bakery has stood the test of time, combining the art of living, good food and creativity. Today, Apollonia Poilâne, the third generation to run the company, continues to apply the same unique approach to her craft as a baker: uncompromising expertise, a commitment to social and environmental responsibility and a passion for the art of baking. Combined with the use of exceptional stone-ground flours, and by perpetuating an ancestral technique of slow fermentation on natural leaven and baking over a wood fire, Poilâne sincerely expresses its definition of the baker's craft: the transformation of cereals through fermentation to produce breads with unique tastes, rich in nutrients and healthy. Located at 8 rue du cherche midi, in the heart of Saint Germain des Prés (Paris 6th arrondissement), the first Poilâne bakery is still the nerve centre of a company with an international reputation. Today, Poilâne breads, biscuits and pastries can be found in Paris (5 shops, including 3 opened on the Right Bank by Apollonia Poilâne) and in London. Numerous cafés, restaurants and hotels, as well as delicatessens and cheese shops, are delivered daily. Bread and biscuits are shipped fresh to regions around the world.

We create fun, cool and clever Deli Counter Tools, and believe that quality and sustainability go hand in hand. Our goal is to design products that are 100% timeless and will last a lifetime. Rooted in Holland near Gouda, our legacy began with blacksmith Willem Bos, crafting cheese tools for local farmers. Since then, it has been our family tradition to create fun and clever cheese tools. Whether cutting, slicing, splitting, or packing, BOSKA’s professional tools make food cool, increase sales, and reduce waste.

Have a ‘grate’ day with Boska!

Point de Vente

Points de Vente is a trade publication covering the distribution sector and the entire retail ecosystem.

Profession Fromager

Profession Fromager, traditional cheese magazine for professionals.

Rungis Actualités

The official magazine of the Rungis International Market.


Monthly magazine specialized in the food retail industry.

Le Courrier du Fromage

The Librairie Gourmande

The Librairie Gourmande (stand: L 054) will be on hand with a selection of specialist books... as well as cheese-related games and posters!

  • Introduction to cheese technology by Michel Mahaut, Romain Jeantet and Gérard Brulé
  • Du lait et des hommes by Didier Nourrisson
  • Le bon savoir du fromager by Pierre Coulon -
  • La cuisine du fromager by MOF Bernard Mure-Ravaud and chef Jean-Charles Karmann
  • ..

You can also meet some of the authors at book signings.

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