Ragusa, Sicily – 01/03 december 2026

SEE CHEESE 2026 INTERNATIONAL CONGRESS ON TRADITIONAL CHEESES

SEE THE CHEESE. KNOW THE TERRITORY.
BE PART OF WHAT CONTINUES.

SEE THE CHEESE.
KNOW THE TERRITORY.
BE PART OF WHAT CONTINUES.

See Cheese 2026 brings together researchers, producers and institutions from 13 countries for three days of scientific exchange dedicated to traditional and artisanal cheesemaking. Traditional cheese is not only a product, it is a living record of territory, biodiversity and generations of knowledge.

Call for abstract

Programme

Call for abstract

Programme

IS ORGANIZED BY

WITH THE SUPPORT OF

see cheese 2026 organized by Università degli studi di Catania Dipartimento di Agricoltura, Alimentazione e Ambiente

see cheese 2026 supported by Comune di Ragusa

IS ORGANIZED BY

WITH THE SUPPORT OF

2026

SEE CHEESE INTERNATIONAL CONGRESS
1° EDITION

SEE. KNOW. BE.

Watch traditional cheese through the eyes of science. Know the territory that shaped it. Become part of a tradition that continues.

See Cheese 2026 is hosted by CoRFiLaC, Consorzio Ricerca Filiera Lattiero-Casearia e Agroalimentare, in collaboration with the University of Catania, the 2026 edition gathers 41 speakers from 13 countries across four continents: Italy, Algeria, Brazil, Cyprus, France, Greece, Ireland, Kazakhstan, Malta, Poland, Serbia, Turkey, USA

Over three days, the Congress brings together five plenary sessions covering the full spectrum of dairy science: animal nutrition, milk production, cheese technology, microbial biodiversity, food safety, functional packaging, neuromarketing, sensory analysis, animal welfare, and the valorisation of dairy by-products. Ten short courses provide hands-on training for technicians, producers and industry professionals.

The programme is completed by a Gala Buffet Dinner and a tasting of local Sicilian products. Researchers, cheesemakers, veterinarians, nutritionists, food industry professionals: this is where it begins.

41

SPEAKERS

13

COUNTRIES

5

PLENARY SESSIONS

10

SESSIONS

3

DAYS

SCIENTIFIC
SCOPE.

EXPLORE THE PROGRAMME

1, 2, 3 December 2026 Programme | click above

Agro-industrial by-products in animal diets and feeding management.

Traditional and industrial cheesemaking, side by side.

Circular economy principles and the economics of the full dairy supply chain.

Production techniques, functional packaging, and the science of maturation.

Brain science, sensory analysis, and consumer behaviour for artisan cheese products.

Milk characteristics, biodiversity, and environmental sustainability.

Breed conservation and the economics of native dairy herds.

Microbial biodiversity, starter cultures, and food safety across traditional production chains.

Technical and scientific aspects of Brazilian cheese production.

Integrated veterinary approaches and the sustainability of livestock management.

CALL FOR ABSTRACT – SEE CHEESE 2026

SUBMIT YOUR
RESEARCH.

See Cheese 2026 connects academic research, applied technology, industry
and environmental protection across ten thematic areas:

— Nutrition & by-products

— Production & ripening

— Microbial diversity

— Cheese tech & packaging

— Marketing & sensory

— Native breed herds

— By-product valorisation

— Brazilian cheeses

— Animal welfare (One Health)

— Small ruminants

Submission opens 1 July 2026

Deadline 10 September 2026

Notification 15 September 2026

Submit to abstract@seecheese.com

Young Researchers Award Early Career participants can apply for the YRA — best abstract prize awarded at the congress.

Submit your abstract Click above to view all the information about abstract submission.

Abstract submission deadline. The deadline refers to 23:59 CEST — Rome time.

— Days — Hours — Minutes — Seconds

TEN SHORT
COURSES.

Hands-on, practical training for technicians, producers and industry professionals — limited places (min. 5 – max. 20). Courses take place upon reaching the minimum number of participants. Short courses delivered in Italian.

Delivered in Italian Language

01	Guida alle percezioni sensoriali dei formaggi	G. Zeppa – G.Marino (Italy) 1 DEC Info
02	Stagionatura dei formaggi	L. Mons (France) 1 DEC Info
03	Prevenzione veterinaria	F. Spadola (Italy) 2 DEC Info
04	Padroneggiare la qualità del formaggio: dalla variabilità del latte ai difetti di produzione	D. Luhring (France) 2 DEC Info
05	SRNS Model: fabbisogni dei piccoli ruminanti	A. Cannas (Italy) 2 DEC Info
06	Nuovi concetti sul marketing dei formaggi tradizionali	V. Russo (Italy) 2 DEC Info
07	Lattoinnesti e sieroinnesti: aspetti pratici	M. Faccia (Italy) 3 DEC Info
08	Alimentazione dei piccoli ruminanti	A. Fantini (Italy) 3 DEC Info
09	Nutrizione animale e qualità dei foraggi	P.Berzaghi (Italy) 3 DEC Info
10	Tecniche di produzione casearia tradizionali e alternative	G. Zeppa (Italy) 3 DEC Info

THREE TIERS.
ONE CONGRESS.

EARLY BIRD UNTIL 14 OCT.

Standard fee from 15 October 2026

✓ Full 3-Day Access

EARLY CAREER – UNDER 35

Early Career

€100

Early bird – Standard fee €150 from 15 October.
Cancellation by 30 October: 70% of the registration fee will be refunded. For bank transfer payments and/or group ticket purchases, please write to ticket@seecheese.com .

Valid for all 3 congress days — December 1, 2 & 3

→ All 10 plenary sessions

→ Welcome reception

→ Congress material & app

→ Certificate of attendance

SENIOR RESEARCHER

Senior

€300

Early bird – Standard fee €350 from 15 October.
Cancellation by 30 October: 70% of the registration fee will be refunded. For bank transfer payments and/or group ticket purchases, please write to ticket@seecheese.com .

→ Full 3-day congress access

→ All 10 plenary sessions

→ Welcome reception

→ Congress material & app

→ Certificate of attendance

FLEXIBLE ACCESS

Daily Pass

€100

Daily ticket for day 1, 2 or 3.
For bank transfer payments and/or group ticket purchases, please write to ticket@seecheese.com .

→ Single day access

→ Plenary sessions (selected day)

→ Digital materials

→ Certificate of attendance

Welcome reception

Buy a Daily Pass

ADD-ONS & EXTRA

Available as standalone purchases or combined with any pass above.

SHORT COURSE

Hands-on practical training, limited places (min. 5 – max. 20)

€100

GALA BUFFET DINNER

Evening event at Poggio del Sole Resort, 1 December 2026

€55

DAILY PASS GALA

Best value bundle — one day of access plus the Gala Buffet Dinner

€155

INTERNATIONAL CONGRESS | FIRST EDITION 2026

JOIN
SEE CHEESE 2026

1–3 December 2026 · Ragusa, Sicily

Three days. Ten plenary sessions. One territory waiting to be known.

Buy Your Ticket

GET IN TOUCH.

Organising Secretariat

Scientific Secretariat

Administrative Office

SEE CHEESE 2026 INTERNATIONAL CONGRESS ON TRADITIONAL CHEESES

SEE THE CHEESE. KNOW THE TERRITORY.BE PART OF WHAT CONTINUES.

SEE THE CHEESE. KNOW THE TERRITORY. BE PART OF WHAT CONTINUES.

IS ORGANIZED BY

WITH THE SUPPORT OF

IS ORGANIZED BY

WITH THE SUPPORT OF

2026

SEE CHEESE INTERNATIONAL CONGRESS1° EDITION

41

13

5

10

3

SCIENTIFICSCOPE.

CALL FOR ABSTRACT – SEE CHEESE 2026

SUBMIT YOURRESEARCH.

TEN SHORTCOURSES.

01

02

03

04

05

06

07

08

09

10

THREE TIERS.ONE CONGRESS.

Early Career

Senior

Daily Pass

ADD-ONS & EXTRA

SHORT COURSE

€100

GALA BUFFET DINNER

€55

DAILY PASS GALA

€155

INTERNATIONAL CONGRESS | FIRST EDITION 2026

JOINSEE CHEESE 2026

SEE THE CHEESE. KNOW THE TERRITORY.
BE PART OF WHAT CONTINUES.

SEE THE CHEESE.
KNOW THE TERRITORY.
BE PART OF WHAT CONTINUES.

SEE CHEESE INTERNATIONAL CONGRESS
1° EDITION

SCIENTIFIC
SCOPE.

SUBMIT YOUR
RESEARCH.

TEN SHORT
COURSES.

THREE TIERS.
ONE CONGRESS.

JOIN
SEE CHEESE 2026