About the Federation
Uniting the global cheese community since 1964
Our Mission
The International Cheese Federation serves as the primary global representative body for the cheese industry, bringing together producers, processors, distributors, and technical experts from more than seventy countries.
Scientific Excellence
Advancing cheese quality and safety through rigorous scientific research and standards development
Fair Trade
Promoting sustainable and equitable trade practices in global cheese markets
Cultural Heritage
Preserving the cultural and economic value of cheese diversity worldwide
Our Story
Six Decades of Global Leadership
Established in 1964 and headquartered in Brussels, Belgium, the International Cheese Federation has grown from a regional European initiative into the world’s foremost authority on cheese standards, trade, and cultural preservation.
Unlike purely trade-focused organizations, we operate with a dual mandate: advancing the scientific understanding of cheese production while representing the economic and regulatory interests of our diverse membership.
By the Numbers
70+
Member Countries
60
Years of Leadership
5
Global Regions
30+
Expert Staff
Our Global Reach
Operating across five regions, we unite cheese traditions from every corner of the world
Europe
Our founding region with traditions dating back millennia, leading standards development from our Brussels headquarters.
The Americas
From industrial North American operations to artisanal Latin American traditions, bridging diverse production contexts.
Asia-Pacific
Our fastest-growing region, adapting cheese traditions to local taste preferences and culinary cultures.
Africa
Supporting North African traditions and emerging sub-Saharan industries through capacity building.
Middle East
Home to cheese traditions spanning millennia, ensuring standards accommodate diverse methods.
Core Programs
Delivering value to members and advancing collective interests
Standards Programme
Maintaining comprehensive cheese classification standards, analytical methods, and quality parameters.
Research Coordination
Facilitating collaborative research on microbiology, flavor development, and production efficiency.
Capacity Building
Technical assistance through training workshops, expert exchanges, and mentorship programs.
Advocacy
Engaging with Codex Alimentarius, trade negotiations, and multilateral food system forums.