|Key figures for 2016|
- 190 exhibitors from 12 countries
- 26% international companies
- 38% new exhibitors
- 6,720 visits : +6.20% versus 2014
- 17% foreign visitors
- More than 50 countries during 4 days
|Targeted visitors, ambassadors of taste and passion!|
24% opinion leaders
- Retail trade: 41%
- Distributors / Imports: 20%
- Services: 11 %
- Catering: 4 %
The Cheese and Dairy Products Show is the unique exhibition where are going 25% visitors.
- 100% of exhibitors were satisfied with their participation - 1 out of 2 very satisfied
- 99% intend to exhibit in 2018
- 95% of visitors satisfied with their visit - 55% very satisfied
A fashion trade show
More than 60 new products exhibited and 4 main trends in 2016:
Authenticity: as consumers are more and more attentive to the product quality, producers showcase their knowledge with traditionnally-made cheeses and dairy products.
A walk in the forest: Producers presents cheese with mushrooms, truffle, flowers, plants...
Come back to basic needs
Smoked cheeses: exhibitors propose surprising cheese with distinctive smoky flavour
Numerous experiences around taste and know-how
|Coups de Coeur Competition|
This new competition has been created in 2016 by the show.
Its purpose: award prizes to the best products.
For its 1st session, a panel of 9 professionals tasted 72 cheeses
10 were presented with awards and benefit special focus during the exhibition.
Discover the 10 "Coups de Coeur" products
|Lyre d'Or Competition|
or the competition of the finest cheese platter with criteria such professional techniques, knowledge, creativity.
12 entrants were asked to produce an orange and white cheese platter. The French area "Hauts de France" was in the spotlight with the 2 first places, Gold Lyre and Silver Lyre.
Discover the 4 winners
Concours de Fontainebleau
Organised by the French Federation of Cheesemongers, this new event showcased the knowledge and creativity of cheesemongers in 2 different categories: traditional recipes and extravagant recipes.
This 1st session hosted 8 competitors. The Bourgogne Franche Comté region won both categories with the same entrant.
|Ateliers cuisineThe young chief, Sugio Yamaguchi, Restaurant Botanique, created 4 recipes for the Cheese and Dairy Products Show.|
Vegetable cakes with Etivaz, pie with Roquefort cheese, White pie with Normandie Camembert...
Individual meetings are proposed to visitors to supplement their education and expand their knowledge on various themes such as cheese in catering, how to set up or take over a shop, health and sanitary regulations....
A very popular event with ideas for unexpected tastings.
In 2016, visitors wera able to try specific breas and fruit juices with cheeses.