Conferences programme :
- AOP cheeses, butters and creams, a commitment to the future of cucumbers by the CNAOL/ Sunday, February 27 and Tuesday, March 1st.
- How to become a Cheese Maker : Presentation of the craft of Crémier-Fromager and overview of training schemes by the Fédération des Fromagers de France/ Sunday, February 27.
- Economic panorama of dairy-cheese establishments in store and on market by the Fédération des Fromagers de France/ Tuesday, March 1st.
- Key points for a successful cheese at the restaurant by François Robin, MOF 2011/ Wednesday, March 2nd.