Our city is full of veggie-forward eateries and vegan-friendly spots, so you might think the demand for cheese and charcuterie would be significantly less popular than in other Canadian cities.

But the reality is that Vancouverites have diverse palates, which is why tickets to an annual event dedicated to this type of grub are always sold-out.

This year’s Vancouver Cheese and Meat Festival will return to Yaletown’s Roundhouse Community Arts and Recreation Centre (181 Roundhouse Mews) on September 14.

More than 40 artisan food and beverage vendors will participate, and attendees will be able to sample everything from cheeses to meats and from condiments to libation pairings.

Although cheese and charcuterie is still the backbone of the event, its producer, Dave Bain, emphasized that the focus has shifted slightly.

“When we started this festival, it was very cheese-and-meat oriented. What we found is that consumers and the trends were going toward artisan food,” Bain told the Georgia Straight in a phone interview. “That’s where our focus is, to really making sure anyone producing artisan food is able to showcase it at an at-cost position. We don’t charge anything for the vendor to be there.”

Examples of artisan foods include items like smoked sausages, Iberico ham, smoked oysters, hummus, olives, tapenade, goat cheese, and macarons, among many others. New additions like vegan and meat pâté will also be available.

And when it comes to thirst quenchers, festivalgoers will be able to choose from an expanded assortment of drinks.

“Every year, we listen to our consumer feedback, and the last year was that they wanted more of a selection of beverage pairings,” Bain explained. “So this year we’ve focused on having a lot more selection, and there’s a good balance between distilleries, breweries, cideries, and wines.”

Those who prefer a more in-depth tasting experience can check out the two seminars offered this year: “Farm-to-Table and Slow Food” and “Cheese, Chocolate, Beer”. 

About 1,200 people are expected to attend, and Bain acknowledged that the excitement is still strong, even after four years.

“The biggest thing about the festival is having an interaction with vendors that they [guests] probably aren’t acquainted with, all in one room,” Bain said. “They get to interact with makers, producers, and educators on the offerings. Our hope is that will build a local and sustainable food culture for years to come.”

Tickets ($65 per person, plus taxes and fees) to the fest’s two tasting sessions (3 p.m. and 7 p.m.) are expected to sell out. A VIP ticket option ($85 per person, plus taxes and fees) has also been added this year, which gives guests an extra hour of access to the afternoon tasting.