Cheese & Dairy Products: the Concours International de Lyon is back!

The third edition of the Concours International de Lyon for Cheese and Dairy Products was held at the end of November 2022. The competition was such a success that the experiment is being repeated this year!

This fourth edition will take place on Friday, November 24th, 2023, at the Cité Internationale de Lyon.
The competition is international in scope: jurors from across the world will taste and mark nearly 1,300 cheese and dairy products from many countries. The best in each category will be awarded a Gold or Silver Medal. At the end of the competition, the best product from each country will receive a special prize.

An increasingly successful competition.
Thanks to its success and the growing number of registered samples each year, the Concours International de Lyon is once again welcoming Cheese and Dairy Products in its selection. The 2023 results were clear: 1,294 samples tasted, 13 trophies awarded and 390 products crowned gold or silver medals.

An Honorary President for each edition.
Each year, a well-known cheesemaker is chosen as the honorary president of the competition. He or she makes the competition even more widely known by attracting the attention of the press and professionals in the field.
For the 2024 edition of the Competition, the presidency has been entrusted to Josiane Déal,Meilleur Ouvrier de France Cheesemonger 2004. After a successful career change into cheese making and opening up her ‘Lou Canestou’ shop in 1990, Josiane was awarded the title of ‘Meilleur Ouvrier de France Fromager’ in 2004. She appeared in the Wall Street Journal in 2010 and, ten years later, stepped down from running her shop in Vaucluse. She continues to spread her passion for cheese to this day.

A demanding Commissioner General.
The Commissioner General makes sure that samples are in conformity and tasting is carried out properly.
One of the Meilleur Ouvrier de France Cheesemonger in 2007, Didier Lassagne exercised other professions before 1998, when he changed directions to follow his passion. Didier now promotes French cheesemaking traditions from his cheese factory in Lyon.

Under control tasting.
The quality manager will make sureall samples are tasted in compliance with very strict Concours de Lyon regulations and ISO9001 certification.