Salon du Fromage 2028 – Cheese & Dairy Products France

What to expect in 2028

Salon du Fromage et des Produits Laitiers 2028 will bring together cheese producers, dairy specialists, affineurs, cheesemongers, restaurateurs, distributors, importers, exporters and other professionals from the international dairy sector at Paris Expo Porte de Versailles. The event is a specialist trade show rather than a conventional public food festival, with the programme focused on professional networking, product discovery, tastings, education, business meetings and innovation across the cheese and dairy industry.

The 2028 edition is scheduled to take place in Pavilion 7.1 and will showcase French and international cheeses, dairy products, butter, eggs, cream, accompaniments, specialist equipment, professional organisations and services. The latest edition brought together around 290 exhibitors and 448 brands from 15 countries, providing a useful indication of the international scope visitors can expect in 2028.

Visitors can expect a strong emphasis on artisan production and traditional cheese-making alongside new products, modern retail concepts and industry developments. The show provides an opportunity to meet producers directly, taste products, compare suppliers and discover products that may later appear in specialist shops, restaurants, foodservice operations and distribution networks.

The 2028 exhibitor list and complete animation programme will be released progressively. The previous edition included expert conferences, guided tasting workshops, professional competitions, product presentations and networking opportunities, making the event useful for both established dairy professionals and businesses looking for new suppliers and products.

Event dates

Salon du Fromage 2028 will take place from 11 to 13 June 2028 at Paris Expo Porte de Versailles in Paris, France. The official visitor information lists opening hours from 9:30 AM to 6:30 PM each day.

The three-day format allows professionals to divide their visit between exhibitor meetings, product tastings, educational sessions, competitions and business appointments.

The show is held every two years, making the 2028 edition part of its established biennial cycle.

Visiting this event? Don’t miss out on these amazing activities and local experiences while you’re here.

Venue & festival site

Salon du Fromage 2028 will be held at Paris Expo Porte de Versailles, with the event located in Pavilion 7.1. The exhibition centre is one of Paris’s major professional exhibition venues and provides large indoor spaces suitable for hundreds of exhibitors and thousands of trade visitors.

The venue address is 1 Place de la Porte de Versailles, 75015 Paris, France.

Pavilion 7.1: The main exhibition space will bring together exhibitors covering French cheeses, European and international cheeses, dairy products, accompanying products, equipment and professional services.

Exhibitor stands: Producers, affineurs, distributors and specialist companies use individual stands to present products, conduct meetings and offer tastings.

Expert areas: Previous editions have included dedicated areas for conferences, professional discussions and tasting workshops.

Competition area: The show has hosted major professional competitions including the Lyre d’Or and the Coups de Cœur competition.

The final 2028 floor plan and stand numbers will be published closer to the show.

Full food & drink programme

The food and drink programme at Salon du Fromage is primarily built around professional product discovery rather than restaurant-style dining. Visitors can explore hundreds of cheese and dairy references while meeting the companies responsible for producing, ageing, distributing and marketing them.

The show covers a broad range of dairy products, including French and European cheeses, international cheeses, butter, eggs, cream and other dairy specialities. Accompanying products are also represented, allowing professionals to investigate products that can be sold or served alongside cheese.

The programme traditionally combines tasting with professional education. Visitors can learn about product characteristics, production methods, market trends, new product development and changing consumer expectations.

Recent editions have also incorporated non-alcoholic beverage pairings, speciality products and alternative ways of consuming cheese. The Grilled Cheese Challenge, for example, explores cheese outside the traditional cheeseboard format and demonstrates how dairy products can be incorporated into contemporary food concepts.

Featured foods & specialties

Cheese is the central attraction, with the show presenting a broad selection of French, European and international varieties.

Visitors can expect representation across categories such as:

• French regional cheeses
• European cheeses
• International cheeses
• Raw-milk cheeses
• AOP and IGP cheeses
• Cow’s milk cheeses
• Sheep’s milk cheeses
• Goat’s milk cheeses
• Fresh and soft cheeses
• Blue and mould-ripened cheeses
• Hard and pressed cheeses
• Butter
• Cream
• Eggs
• Other dairy products
• Cheese accompaniments
• Artisan food products

The show also provides a platform for new product launches. In the latest edition, more than 280 exhibitors representing approximately 400 brands from 15 countries participated, with a significant proportion of new exhibitors contributing to the product discovery experience.

Traditional products remain central, but visitors can also expect innovations responding to changing food habits, retail formats and professional demand.

Restaurants, vendors & producers

Salon du Fromage is primarily an industry exhibition, so its exhibitors are producers, suppliers and professional businesses rather than a collection of public-facing restaurant vendors.

The latest exhibitor programme included recognised French and international dairy companies such as Agour, Isigny Sainte-Mère, Maison Bordier, Fromageries Arnaud, Marcel Petite, Onetik, Paccard, Lincet, Maison Carles and other specialist producers.

The 2028 exhibitor list will be confirmed closer to the event, but visitors can expect several major categories of businesses:

Cheese producers: Farms, cooperatives, artisan cheesemakers and established cheese companies present their products.

Affineurs: Specialist ageing companies demonstrate how maturation contributes to flavour, texture and character.

Dairy producers: Butter, cream, milk-based products and other dairy specialists showcase their ranges.

Importers and exporters: International businesses use the event to connect with French and European buyers.

Distributors: Wholesale and specialist distribution companies present products and supply solutions.

Equipment companies: Cheese counters, refrigeration, cutting, weighing, packaging and other professional equipment are also represented.

Wine, beer & beverage selection

Wine and beer are not the principal focus of Salon du Fromage, which is dedicated primarily to cheese and dairy products. However, beverages can play an important supporting role in professional tasting and pairing concepts.

The show’s tasting programme has increasingly explored how cheese can be presented with different beverage categories. The 2026 programme included an expert workshop specifically focused on cheese and non-alcoholic beverage pairings, led by François Robin, a Meilleur Ouvrier de France cheesemonger.

Visitors may encounter beverage pairing concepts through exhibitors, tasting workshops and culinary demonstrations, although the 2028 beverage programme has not yet been published.

The show is therefore best approached as a specialist cheese and dairy exhibition where beverage pairing is an additional area of interest rather than the main attraction.

Tastings, cooking demos & workshops

Tastings and educational workshops are an important part of the Salon du Fromage experience. The 2026 edition featured guided tasting workshops designed to help visitors explore flavours, improve their tasting skills and interact with specialists.

The programme has included sessions focused on product discovery, cheese and beverage pairings, new products and professional applications.

Guided tastings: Experts introduce visitors to selected cheeses and explain characteristics, production and pairing possibilities.

Cheese and beverage workshops: Sessions demonstrate how cheese can work with alcoholic and non-alcoholic drinks.

Product demonstrations: Exhibitors use their stands to present new products, production techniques and professional applications.

Expert conferences: Industry specialists discuss market developments, trends and challenges affecting the dairy sector.

Culinary challenges: The Grilled Cheese Challenge demonstrates contemporary applications of cheese beyond traditional cheese boards.

The 2028 workshop schedule will be announced progressively as the show approaches.

Ticket types & entry options

Salon du Fromage is strictly a professional trade show. It is not designed as a general public food festival, and visitors must meet the show’s professional access requirements. The official rules state that the event is reserved for professionals aged over 16, with proof of professional activity requested at the entrance.

The 2028 visitor badge price has not yet been published. For planning purposes, the latest 2026 rates provide the following reference:

• Early registration period: $17.55
• Normal advance rate: $35.10
• On-site entrance rate: $70.20
• Children under 16: not admitted

The badge is personal and non-transferable, and identification may be requested at the entrance. Previous purchased badges were also non-refundable and non-exchangeable.

The 2028 pricing should be checked on the official registration page before making travel plans.

VIP & premium experiences

Salon du Fromage does not operate like a public festival with conventional VIP concert-style tickets. Instead, premium access is structured around professional services, business opportunities and specialist programmes.

The show promotes a Top Buyers programme that provides selected buyers with exclusive advantages during their visit. This is particularly relevant for purchasing professionals, distributors and businesses looking for new suppliers.

Top Buyers: A targeted professional programme designed to provide selected buyers with additional benefits and business opportunities.

Business meetings: The show facilitates targeted professional meetings to help visitors accelerate commercial projects and establish supplier relationships.

Expert workshops: Specialist tasting and educational sessions provide a more structured experience than simply walking through exhibitor aisles.

Professional networking: Direct contact with producers, affineurs, distributors and international companies can provide valuable sourcing opportunities.

Event rules

Salon du Fromage has specific access rules because it is a professional trade exhibition.

Professional access: The event is exclusively reserved for professionals aged over 16. A professional activity document may be requested at the entrance.

Personal badges: Visitor badges are personal and cannot be transferred to another person.

Identification: Visitors may be asked to show identification when entering the exhibition.

No under-16 access: Children under 16 are not permitted to enter, even when accompanied by an adult.

Badge conditions: Previous editions stated that purchased badges could not be exchanged or refunded.

Business environment: Visitors should be prepared for a professional trade environment where exhibitors may prioritise business meetings, product sourcing and commercial discussions.

How to get there

Paris Expo Porte de Versailles is located in the 15th arrondissement and is well connected to the wider Paris transport network.

International visitors can reach the venue from Paris’s major airports and then continue by metro, tram, bus or taxi. Paris’s extensive public transport system makes it possible to reach the exhibition centre without relying on a private vehicle.

Visitors arriving from central Paris can use the Paris Metro and tram network, with Porte de Versailles being the principal public transport destination for the exhibition centre.

For business visitors carrying samples, luggage or equipment, taxis and private transfers may be more convenient, particularly during busy exhibition periods.

Because the show attracts thousands of professional visitors, travelling outside peak commuting periods can make the journey more comfortable.

Public transport & parking

Public transport is one of the most practical ways to reach Paris Expo Porte de Versailles.

The exhibition centre is served by the Paris Metro, tram and bus networks, providing direct connections with several parts of the city.

Visitors using public transport should check the latest RATP journey information before travelling because routes, engineering works and service schedules can change.

For drivers, Paris Expo Porte de Versailles provides parking facilities connected with the exhibition complex. Visitors should reserve or check parking arrangements in advance during busy trade-show periods.

The official venue is also designed to accommodate visitors with reduced mobility, with parking, lifts and sanitary facilities adapted for accessibility.

Accommodation areas

The 15th arrondissement is one of the most convenient areas for visitors who want to stay close to the exhibition centre. Hotels around Porte de Versailles can significantly reduce commuting time and make it easier to return to the hotel between meetings.

The areas around Convention, Commerce and Vaugirard also provide practical accommodation options with access to restaurants, shops and public transport.

Visitors who prefer central Paris can stay around Montparnasse, Saint-Germain-des-Prés or the Latin Quarter and travel to the venue by Metro or taxi.

For international business travellers, hotels close to major railway stations or transport hubs can also be useful when combining the exhibition with meetings elsewhere in Paris.

Because Salon du Fromage is a professional event, visitors may wish to prioritise accommodation with meeting facilities, reliable Wi-Fi and easy access to public transport.

Food & drink highlights

French regional cheeses: The show provides an extensive opportunity to discover cheeses representing different French regions and production traditions.

International cheeses: Producers from outside France add an international dimension to the exhibition, allowing buyers to compare products and discover new markets.

AOP and IGP products: Protected-origin cheeses demonstrate the connection between products, geographical areas and traditional production methods.

Raw-milk cheeses: Traditional raw-milk production remains an important part of the specialist cheese sector.

Butter and cream: The show also covers dairy products beyond cheese, including specialist butters, creams and related products.

Cheese accompaniments: Complementary products help retailers and foodservice professionals develop complete cheese offerings.

Non-alcoholic pairings: Recent programming has highlighted the growing role of alcohol-free drinks in cheese pairing.

Grilled cheese: The Grilled Cheese Challenge demonstrates how cheese can be incorporated into contemporary dishes and alternative consumption formats.

Accessibility

Paris Expo Porte de Versailles is equipped to accommodate visitors with reduced mobility. The official Salon du Fromage information states that the exhibition halls and facilities meet accessibility standards, including accessible parking, lifts and sanitary facilities.

The large indoor exhibition environment is designed with broad visitor circulation areas, although crowd levels can vary considerably throughout the three-day event.

Visitors requiring additional assistance should contact the organisers before arrival to confirm the latest arrangements for accessible entrances, seating, transport and specialist programme areas.

The venue’s central Paris location also makes it possible to combine accessible transport options with the exhibition visit, although visitors should check the current status of individual Metro, tram and station facilities before travelling.

Best days to attend

The best day depends on the visitor’s professional objectives because the programme is designed around business meetings, product discovery, tastings and educational sessions.

The first day can be useful for professionals who want to begin meetings early and have maximum time to explore exhibitors. It can also be suitable for visitors with a carefully planned appointment schedule.

The middle day can provide a strong balance between exhibitor activity, professional meetings, tastings and educational sessions.

The final day can be useful for visitors who want additional opportunities to explore stands, revisit selected producers or attend remaining competitions and demonstrations.

Professionals with specific suppliers in mind should prioritise appointment planning over simply choosing a particular day. The official programme and exhibitor directory should be reviewed before the visit.

Previous year’s highlights

The 2026 edition provided a strong indication of the scale and international character of the show. Official information listed around 290 exhibitors, 448 brands and products from 15 countries, while another official visitor guide described more than 280 exhibitors representing approximately 400 brands.

Major exhibitors included Agour, Isigny Sainte-Mère, Maison Bordier, Fromageries Arnaud, Marcel Petite, Onetik, Paccard, Lincet, Maison Carles and many other specialist companies.

The programme included the Agora des Experts, where conferences, round tables and tasting workshops addressed professional issues and product discovery. The competition area hosted three major competitions, including the Coups de Cœur competition, the Lyre d’Or and the Grilled Cheese Challenge.

The Grilled Cheese Challenge provided a particularly contemporary element by highlighting ways cheese is consumed outside the traditional French cheese course. The event also explored cheese and non-alcoholic beverage pairings, reflecting changing consumer habits and professional interest in alternative beverage options.

The Cheese Social Club was another distinctive feature, creating an informal meeting environment inspired by a Parisian neighbourhood street, with cheese-focused activities, entertainment, music and interaction with industry personalities.

Official tickets

Salon du Fromage 2028 registration is available through the official event website, while the detailed 2028 visitor pricing and programme will be updated as preparations progress.

The latest published 2026 visitor prices were $17.55 for the preferential registration period, $35.10 for the normal advance rate and $70.20 for entrance purchased during the show. These prices are provided only as previous-edition references because the 2028 rates have not yet been announced.

Visitors should remember that the event is exclusively for professionals over 16 and that proof of professional activity may be requested at the entrance.

Official Salon du Fromage 2028 website and tickets (https://www.salon-fromage.com/)