Year winding down and the new year cometh

As we approach the end of the calendar year here at the Dairy Industries International headquarters, it is time to reflect on what a busy year it has been. Our third annual Expo at NAEC Stoneleigh was well-received (see our January 2026 issue for the full report, out soon), and action-packed. A lot of information in one place.

We attended both the UK-based International Cheese & Dairy Awards in June, and the World Cheese Awards (WCA), held in Switzerland in November. It was a lot of cheese to judge, but well worth the events.

It seems I have been eating a lot of cheese, no matter where I have gone. I have travelled from the midlands for a Society of Dairy Technology meeting with added Cropwell Bishop tastings in March, to Switzerland and the land of Gruyère AOP with the WCA.

Not to mention deep underground at Charing Cross, where one day I saw both fashions inspired by French cheeses, and the cheeses themselves, courtesy of Cniel and the French cheese industry.

On the equipment side, there was PPMA in Birmingham, UK, and on the ingredients side, the perennial Food Ingredients Europe, held this year in Paris. More raclette was consumed, not to mention a rather delicious Bûche de Noël and some galettes in the first week of December.

There was a Dairy UK dinner in September, and of course the Nordic Dairy Congress in May in Iceland. That was an experience that included axe-throwing, as well as a lot of skyr consumed during the stay.

So, as we look towards 2026, may your holidays be joyous, and may we see you on our future travels. Many thanks for helping us report on this dynamic, exciting industry that continues to feed the world.

• Suzanne Christiansen, editor, Dairy Industries International.
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