Be sure to secure your spot at this year’s biggest gathering for European farmhouse and artisan cheesemakers. The 16th European Farmhouse and Artisan Cheese & Dairy Meeting will take place from 19 to 21 October 2026 in Markina-Xemein, Basque Country (Spain), under the theme “Basque Dairy: Tradition Inspiring Innovation.”

For the first time in its history, the congress lands in the Basque Country, a region where dairy-making is far more than an economic activity: it is a cultural legacy woven into the landscape, the people and their way of life. Over three days, participants will explore how a sector rooted in centuries-old know-how continues to evolve and innovate while staying true to its roots.

Only a few days left for early-birds

The early-bird registration fee of €260 is only available for sign-ups completed before 31 August — just a few days away. After that date, the standard three-day fee rises to €290 (one-day participation is available for €170). Speakers and sponsors are exempt from the fee. The final registration deadline is 20 September, but don’t wait: register now via the secure online form to lock in the best rate.
Registration includes all congress activities: technical sessions, workshops, cheese tours, cultural visits, lunches on all three days, coffee breaks, the cheese buffet and guided tours. Accommodation and transport are not included.

What to expect from the programme

Monday 19 October kicks off with a choice of five farm and dairy visits, followed by a joint apéro and group dinner at a traditional Basque cider house.

Tuesday 20 October offers hands-on workshops to choose between traditional fresh cheese and “Mamia,” traditional semi-hard sheep’s milk cheese, or a technical tasting of cheeses developed at the ESNEKI Dairy Centre, including a visit to their facilities.
The day continues with FACEnetwork working group meetings, the General Assembly, an optional cultural visit to Markina-Xemein, and closes with the European Cheese Buffet and an introduction to Basque folklore and gastronomy.

Wednesday 21 October is dedicated to the conference itself, opening with welcome speeches from local authorities and FACEnetwork President Kerstin Jürss. The day features eight sessions covering topics such as the role of ESNEKI as a reference dairy centre, rennet and starter cultures in artisan cheesemaking, metagenomic techniques applied to cheesemaking and ripening, shepherding traditions behind Basque semi-hard sheep’s cheese, rural revitalisation through cheesemaking, innovative Latxa sheep’s milk cheeses, and the diversification of goat’s milk cheeses and its impact on local tourism. The programme closes with a panel discussion on the transition of the Basque cow’s milk dairy sector toward more sustainable production, a Q&A session, and the Scientific Posters Awards ceremony.

The official language of the conference is English.

Don’t miss out

Whether you’re a producer, adviser, researcher, cheese trader or simply passionate about artisan dairy, this is a unique opportunity to connect with the European farmhouse cheese community, exchange ideas and get an authentic taste of Basque tradition.

Full programme, speakers, workshops and registration details are available at: meeting2026.face-network.eu

Register today!