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

THE EVENT

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.

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CHEESE MASTERS
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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.

THE STARS

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.

MASTERCLASS

What
to Expect

Each of the professionals involved will lead masterclasses built around their own specialism: how to select and care for a cheese, how to create a cheese counter, and how to present a product to buyers and operators with different backgrounds and markets.
THE WCC CHEESE MASTERS

Meet the cheese professionals coming to Bergamo

FRANCE

Tommy Amorim

Cheese monger invitational 2021 / Certified Cheese Professional

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

UKRAINE

Oksana Chernova

ProCheese / Guilde Internationale des Fromagers

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

Lucie Dombre

Fromagerie des cabasses

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

ITALY

Roberto Guermandi

Meilleur fromager d'Italie 2022

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

BULGARIA

Daniel Lliev

Young Cheesemonger of the Year 2024

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

ITALY

Valentina Bergamin

Miglior Assaggiatore d'Italia 2019

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

WORLD CHEESE CAPITAL MASTERCLASSES

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.
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
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
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

WORLD CHEESE CAPITAL MASTERCLASSES

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.

The Alchemy of Taste: when Cheese Becomes an Experience
The Alchemy of Taste: when Cheese Becomes an Experience

<b>By</b>: Virginie Dubois-Dhorne

What Really Happens Inside an Ageing Room
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
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
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
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
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
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
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
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
The Mirror Wrap: L'Estetica della Conservazione

<b>By</b>: Emma Young

How a Cheddar Turns to Gold: Perry Wakeman’s Extreme Ageing
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
Inside the Academy of Cheese: the Method that Standardises Tasting Worldwide

<b>By</b>: Tracey Colley & Rachel Holding

WORLD CHEESE CAPITAL

A one-of-a-kind event!

Sponsors & Partnerships

MAIN SPONSOR MASTERCLASS

MAIN SPONSOR MASTERCLASS

MAIN SPONSOR MASTERCLASS

MAIN SPONSOR MASTERCLASS

MAIN SPONSOR MASTERCLASS

TECHNICAL SPONSOR

INSTITUTIONAL PATRONAGE

MAIN SPONSOR

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ENERGY PARTNER

TECHNICAL SPONSOR

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ORGANIZATION

CULTURAL PARTNER

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PATRONAGE

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Find out more

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