September 23 - 24, 2026
Fiera di Bergamo
World Cheese Capital:
bringing the world’s leading
cheese professionals
to Italy

September 23 - 24, 2026
Fiera di Bergamo
B2Cheese
the only international B2B trade fair
in Italy serving as a benchmark
for the dairy sector


September 23 - 24, 2026
Fiera di Bergamo
World Cheese Capital:
bringing the world’s leading
cheese professionals
to Italy
A ONE-OF-A-KIND EVENT AT B2CHEESE 2026
An international gathering that, for the first time, brings together cheese mongers, maître fromagers, award-winning cheeses and producers from the world’s leading competitions. It is one of the major new features of B2Cheese 2026, bringing to Bergamo some of the most authoritative figures in the cheese sector.
CHEESE MASTERS
MASTERCLASS
For the very first time, some of the world’s most recognised cheese professionals will come together in one place, in Italy, creating a rich programme of masterclasses and exchanges with operators and the market.
It is called World Cheese Capital and it is the central project of B2Cheese 2026, the only international B2B trade fair in Italy dedicated exclusively to the dairy supply chain, taking place on 23 and 24 September in Bergamo.
The initiative brings together some of the most authoritative experts in the sector — cheesemongers, buyers, maître fromagers and producers who have won the most important international competitions — together with a selection of some of the most internationally awarded cheeses.
Recognised excellences will gather at Fiera di Bergamo, creating a prestigious programme of live events: a concentration of skills, experiences and different visions at the highest level, each in their own specialism.
World Cheese Capital is part of the B2Cheese 2026 journey, strengthening its international positioning and placing Italy at the centre of an unprecedented gathering for the world of cheese.
Who will
be there!
Tra i protagonisti attesi figurano i vincitori degli ultimi anni del concorso per il miglior cheese monger del mondo, insieme a una rappresentanza dei MOF – Meilleur Ouvrier de France.
What
to Expect
Meet the cheese professionals coming to Bergamo
FRANCE
Michaël Belissa
Chairman of the International Cheese Festival (FIF) / Master Artisan Cheesemaker
FRANCE
Ludovic Bisot
Meilleur Ouvrier de France 2015
FRANCE
Bérenger Bottagisi
Lyre d’or 2026
FRANCE
Delphine Carles
Master Artisan Cheesemaker / Managing Director Maison Carles
ENGLAND
Tracey Colley
Cheese Academy
USA
Emilia D'Albero
Meilleure fromagere du monde 2025 / Certified Cheese Professional
WALES
Owen Davies
Affineur of the year 2024
FRANCE & ITALY
Marco Di Tommaso
Acheteur Buisson
FRANCE
Laurent Dupois
Meilleur Ouvrier de France 2000
FRANCE
Virginie Dhorne
Championne du monde des fromagers 2021
FRANCE
Michel Fouchereau
Meilleur Ouvrier de France 2004
FRANCE
Delphine Georgelet
Ferme georgelet
ENGLAND
Rachel Holding
Cheese Academy
FRANCE
Romain Le gal
Meilleur Ouvrier de France 2023
USA
Hanna Lee
Young Chese Monger of the Year 2025 / Cheesemonger Invitational Champion 2026
FRANCE
Corinne Fouchereau
Maître Fromager de la Guilde Internationnale des Fromagers Saint-Uguson
WALES
Lily Morris
Young Cheesemonger of the Year 2023
FRANCE
Vincent Philippe
Meilleur fromager du monde 2023
FRANCE
Marine Thiébault
Trophée Philippe Olivier lors de la Coupe de France des Fromagers 2025 au Sirha Lyon
FRANCE
Alexis Thiebaut
Influenceur / Creator
FRANCE
Matthieu Thuillier
Vice Meilleur Fromager du Monde 2025 / Vice Champion de France 2025
ENGLAND
Perry Wakeman
Affineur of the year 2022, 2023, 2025
POLAND
Bartosz Wilczyński
Culinary Promoter / Expert of the Foundation for the Support of Farmhouse Cheesemaking Na Serio
ENGLAND
Emma Young
Cheese explorer / influenceur
ITALY
Marco Zacchello
Meilleur fromager d'Italie 2024
ENGLAND
Perry Wakeman
Affineur of the year 2022, 2023, 2025
POLAND
Bartosz Wilczyński
Culinary Promoter / Expert of the Foundation for the Support of Farmhouse Cheesemaking Na Serio
ENGLAND
Emma Young
Cheese explorer / influenceur
ITALY
Marco Zacchello
Meilleur fromager d'Italie 2024
Must-attend masterclasses
A first preview of the events taking place during B2Cheese. The full timetable and registration links for each masterclass will be available soon.
Poland and Ukraine - Cheeses to discover. Exploring cheesemaking techniques, unexpected flavours and unusual ageing processes.
<b>By</b>: Oksana Chernova & Bartosz Wilczyinski
I Custodi del Gusto: Anatomia, Cultura e Tecniche del Professionista del Formaggio
<b>By</b>: Marco Zacchello
Cutting, Selection, Storage: the Guermandi Method and the Schonhage Method – Parmigiano and Gouda – Same Goal, Cultures Compared
<b>By</b>: Roberto Guermandi e Evert Schonhage
Must-attend masterclasses
A first preview of the events taking place during B2Cheese. The full timetable and registration links for each masterclass will be available soon.
-
MasterclassCru, Pastoralism and Market: The Anatomy of Artisan Sheep Cheeses
24 September 2026, ore 12:00–13:00World Cheese Capital ArenaLucie Dombre, Laurent Dubois -
MasterclassThe cheese cart: management, care, uses, and benefits
24 September 2026, ore 15:00–16:00World Cheese Capital ArenaRomain Le Gal -
MasterclassThe Language of Cheese: How to Communicate It in 90 Seconds
24 September 2026, ore 16:00–17:00World Cheese Capital ArenaBartosz Wilczyński -
MasterclassThe art of enhancing cheese through cheesemaking creation
24 September 2026, ore 14:00–15:00World Cheese Capital ArenaVirginie Dhorne -
MasterclassHow a Cheddar Turns to Gold: Perry Wakeman’s Extreme Ageing
23 September 2026, ore 12:00–13:00World Cheese Capital ArenaPerry Wakeman -
MasterclassInside the Academy of Cheese: the Method that Standardises Tasting Worldwide
23 September 2026, ore 10:00–11:00World Cheese Capital ArenaTracey Colley, Rachel Holding, Hanna Lee, Daniel Lliev
-
MasterclassArtisan Goat: from production to management to commercial development
23 September 2026, ore 14:00–15:00World Cheese Capital ArenaDelphine Georgelet -
MasterclassThe art of enhancing cheese through cheesemaking creation
24 September 2026, ore 14:00–15:00World Cheese Capital ArenaVirginie Dhorne -
MasterclassWild Lands, Organic Milk: a Journey through the Cheeses of Wales
23 September 2026, ore 11:00–12:00World Cheese Capital ArenaOwen Davies, Lily Morris -
MasterclassInside the Academy of Cheese: the Method that Standardises Tasting Worldwide
23 September 2026, ore 10:00–11:00World Cheese Capital ArenaTracey Colley, Rachel Holding, Hanna Lee, Daniel Lliev -
MasterclassThe invisible art of aging. How time creates value
23 September 2026, ore 15:00–16:00World Cheese Capital ArenaEmma Young, Michel Fouchereau -
MasterclassThe cheese cart: management, care, uses, and benefits
24 September 2026, ore 15:00–16:00World Cheese Capital ArenaRomain Le Gal
The Alchemy of Taste: when Cheese Becomes an Experience
<b>By</b>: Virginie Dubois-Dhorne
What Really Happens Inside an Ageing Room
<b>By</b>: Michel Fouchereau, Owen Davies
Cheese 2.0: Storytelling, Social Media and the New Consumer Demand
<b>By</b>: Alexis Thiebaut & Michael Belissa
The Art of the Plateau: Composing Taste and Emotion on the Cheese Counter
<b>By</b>: Marine Thiebault & Bérenger Bottagisi
Author Goat Cheese: Managing, Presenting and Pairing Goat’s Milk Cheeses
<b>By</b>: Delphine Georgelet
Cru, Pastoralism and Market: The Anatomy of Signature Pecorino Cheeses
<b>By</b>: Lucie Dombre & Laurent Dubois
The Cheesemonger’s Profession Is Changing. Those Who Don’t Keep Up Will Be Left Behind
<b>By</b>: Emilia D'Albero & Tommy Amorim
Sculpting Cheese: When Shape Becomes a Show
<b>By</b>: Philippe Vincent & Matthieu Thuillet
Wild Lands, Organic Milk: a Journey through the Cheeses of Wales
<b>By</b>: Hanna Lee, Lliev Daniel, Lily Morris
The Mirror Wrap: L'Estetica della Conservazione
<b>By</b>: Emma Young
How a Cheddar Turns to Gold: Perry Wakeman’s Extreme Ageing
<b>By</b>: Perry Wakeman
Inside the Academy of Cheese: the Method that Standardises Tasting Worldwide
<b>By</b>: Tracey Colley & Rachel Holding
-
MasterclassCru, Pastoralism and Market: The Anatomy of Artisan Sheep Cheeses
24 September 2026, ore 12:00–13:00World Cheese Capital ArenaLucie Dombre, Laurent Dubois -
MasterclassThe cheese cart: management, care, uses, and benefits
24 September 2026, ore 15:00–16:00World Cheese Capital ArenaRomain Le Gal -
MasterclassThe Language of Cheese: How to Communicate It in 90 Seconds
24 September 2026, ore 16:00–17:00World Cheese Capital ArenaBartosz Wilczyński -
MasterclassThe art of enhancing cheese through cheesemaking creation
24 September 2026, ore 14:00–15:00World Cheese Capital ArenaVirginie Dhorne -
MasterclassHow a Cheddar Turns to Gold: Perry Wakeman’s Extreme Ageing
23 September 2026, ore 12:00–13:00World Cheese Capital ArenaPerry Wakeman -
MasterclassInside the Academy of Cheese: the Method that Standardises Tasting Worldwide
23 September 2026, ore 10:00–11:00World Cheese Capital ArenaTracey Colley, Rachel Holding, Hanna Lee, Daniel Lliev
-
MasterclassCru, Pastoralism and Market: The Anatomy of Artisan Sheep Cheeses
24 September 2026, ore 12:00–13:00World Cheese Capital ArenaLucie Dombre, Laurent Dubois -
MasterclassThe cheese cart: management, care, uses, and benefits
24 September 2026, ore 15:00–16:00World Cheese Capital ArenaRomain Le Gal -
MasterclassThe Language of Cheese: How to Communicate It in 90 Seconds
24 September 2026, ore 16:00–17:00World Cheese Capital ArenaBartosz Wilczyński -
MasterclassThe art of enhancing cheese through cheesemaking creation
24 September 2026, ore 14:00–15:00World Cheese Capital ArenaVirginie Dhorne -
MasterclassHow a Cheddar Turns to Gold: Perry Wakeman’s Extreme Ageing
23 September 2026, ore 12:00–13:00World Cheese Capital ArenaPerry Wakeman -
MasterclassInside the Academy of Cheese: the Method that Standardises Tasting Worldwide
23 September 2026, ore 10:00–11:00World Cheese Capital ArenaTracey Colley, Rachel Holding, Hanna Lee, Daniel Lliev
A one-of-a-kind event!
B2CHEESE
“The goal is to offer companies a context in which they can not only exhibit, but also engage with the market in a more advanced way. Today, buyers are looking for reliable partners, clearly understandable products and the ability to tell their story. B2Cheese, also through World Cheese Capital, is working exactly in this direction.”
Francesco Maroni
Project Leader
Sponsors & Partnerships
Want to know more about
World Cheese Capital
and the Masterclasses?
Contact us!
For national and international dairy industry professionals and operators, to expand their business and professional network