Please note that times and topics may be changed.
| Time | Title |
| 8:30-9:00 | Registration |
| 9:00-9:15 | Conference Opening and Welcome |
| 9:15-10:00 | Keynote: Reviving Artisan Cheesemaking: A Global View Dr. Paul Kindstedt: University of Vermont, Vermont Institute of Artisan Cheese |
| 10:00-10:45 | Promoting local Artisan Cheese on the Menu Jamie Kennedy Executive Chef and Owner, Jamie Kennedy Kitchens & Tobey Nemeth Chef, Jamie Kennedy Wine Bar |
| 10:45-11:05 | Potential Economic Impact of Artisan Cheese Making in Ontario Maria Von Bommel MPP for Lambton-Kent-Middlesex. Parliamentary Assistant to the Ministry of Agriculture, Food and Rural Affairs |
| 11:05-12:00 | Vermont Artisan Cheese Tasting Jody Farnham: Vermont Institute of Artisan Cheese |
| 12:00-12:45 | Panel Session: So you'd like to start a cheese business? Wray Krompart (DFO), Wayne Philbrick (Upper Canada Cheese), Eric Bzikot (Best Baa Dairy), Francis Lapointe (Lapointe Architects) |
| 12:45-1:45 | Lunch |
| 1:45-2:30 | Innovative Artisan Cheese Retailing Cole Snell (Provincial Fine Foods: Wholesaling), Ruth Klahsen (Monforte Dairy: Farmers Markets), Rob Velenik (Pusateri's: Retail) , Greg Williams (Far Flung Foods: Specialty Retail) |
| 2:30-3:00 | Trends in Organic Dairying and Implications for Cheese Making Steve Cavell: Organic Meadow |
| 3:00-3:45 | How to Become A Cheese Expert Jody Farnham: VIAC, Kathy Guidi: Dean, Cheese Education Guild, Dr. Art Hill: University of Guelph |
| 3:45-4:15 |
Trends in Consumer Attitudes on Food and Nutrition Francy Pillo-Blocka: CEO, The Canadian Council of Food and Nutrition |
| 4:15-4:30 | Closing Remarks |
| 4:30-5:30 | Ontario Cheese Makers Tasting & Networking Event |
| 5:30-6:30 | OCS AGM |