The “Cheers to Cheese!” experience has opened this morning at CommuniCore Hall as part of the 2026 EPCOT International Food & Wine Festival. It runs through November 8 — a limited window within the festival’s broader 87-day run.
The space is built around The Wedge, the festival marketplace booth hosted by Dairy Does More, which serves as the centerpiece of the experience.
The Wedge Hosted by Dairy Does More
Available September 18 – November 8
Selection of Cheeses with accompaniments featuring Proudly Wisconsin Cheese (new) ($7.29)
Cheesesteak Macaroni and Cheese with smoked cheddar sauce, shaved beef, peppers, onions, and herbed panko ($6.49)
Crab and Corn Macaroni and Cheese ($7.19) with smoked cheddar sauce, bacon, crab seasoning, roasted corn, herbed panko, and jalapeños (new — introduced in 2015 at Farm Fresh)
Three-Cheese Macaroni and Cheese with smoked cheddar sauce and herbed panko ($5.49)
Cannoli Milk Shake ($5.49) topped with chocolate shavings, cannoli shell, and a maraschino cherry (non-alcoholic) (new)
Wine and Cheese Pairing ($17.50) (new)
Drinks: Las Jaras Superbloom Rosé ($8.50), Caymus Vineyards Cabernet Sauvignon ($13.00), Bodegas Avancia Old Vines Godello ($8.50), Wine Flight ($12.50)
The rest of the hall has been given a full cheese-themed fit-out — warm orange, yellow, and rust tones cover the walls from floor to ceiling, with illustrated cheese graphics and hanging banners running the length of the space.
Seating is available inside, with a mix of round cheese-patterned tables and standard tables and chairs spread across the hall floor — a practical bonus given how hard seating can be to find during the festival.
The Exhibits
A handful of informational displays are positioned throughout the space:
The Age of Cheese — A central freestanding display that serves as the exhibit’s main information hub, covering cheese types and varieties with illustrated panels.
American Cheestory — A timeline panel covering American cheese history from 1602, when cheese arrived in America on the Mayflower, through to 2026, when the US produces around 6.5 million metric tons of cheese annually — more than any other country. Highlights along the timeline include Thomas Jefferson serving “macaroni pie” at a state dinner in 1802, the Sicilian migration bringing the cannoli to the US in the 1880s, and a women-led cheesemaking renaissance in the 1970s.
The Whey It Works — A panel explaining how milk becomes cheese in three stages, from separating curds and whey through to the ripening process for aged varieties.
Perfect Pairings — An interactive physical display with spinnable columns that let you mix and match cheese types — Burrata, Havarti, Gruyère — with accompaniments like honey, olives, and pickles. It’s aimed at building your own cheese board combinations and is the most hands-on element in the space.
EPCOT Takes the Cake… The Cheesecake! — A large illustrated map of EPCOT’s World Showcase that highlights which festival booths are serving cheese-featuring dishes this year, with brief notes on what makes each one work as a cheese application. Useful if you’re doing Emile’s Fromage Montage and want to understand what you’re eating.
Cheese of the Day — A rotating daily feature board near the entrance.
Festival merchandise is also available at the front of the space, including Food & Wine 2026 apparel, Spirit Jerseys, ears, bags, and Chip ‘n’ Dale merchandise.
Cheers to Cheese! is included with standard EPCOT theme park admission and runs daily through November 8.
WDWMAGIC Intelligence
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