We’ve just concluded our June tour of Northern Italy and it was spectacular on every level. Think 11 days of back-to-back culinary experiences, think deep dive into the beautiful Langhe region renowned for being the cradle of Italy’s fine food and wine culture, Piedmont’s Bra region which is the epicenter of the Slow Food universe, and the beautiful Northern Lake Country.

We've teamed up with the Academy of Cheese, a brilliant organisation that exists to promote cheese knowledge, education and careers in cheese, to offer you 20% off this Level One Self Study Cheese Course. 

Our mission is to create inspiring, unforgettable travel experiences that focus on artisan cheese, food and wine. We do this in collaboration with world-renowned makers by educating on and championing their craft, cultural traditions and incomparable stories.

It's been a fantastic start to 2025 with cheese enthusiasts signing up to tours in force. We're busy perfecting plans for our British Cheese Odyssey in the autumn (and 2026) and our newly launched Burgundy tour next year, but have also been cooking up some of our favourite recipes from our French chef Sylvain Jamois.

We've been taking people on Cheese Journeys to the UK for years, but it's still a surprise to some just how varied and delicious British cheese can be. There's been a revolution in the country in the past 20 years with cheesemakers launching exciting new creations and reviving classics of the past.

It's no secret that we love cheese (the clue is in the name!), but wine has always been a big part of our trips. We are very excited to be running a new wine and food trip this fall and next year to Burgundy, or as the French would say 'Bourgogne'.

If the key to one’s heart is through their stomach, the key to France is undoubtedly through its cheese — at least as far as Anna Juhl of Cheese Journeys is concerned. The native Iowan’s luxury travel company takes a unique approach, introducing cheese lovers to some of Europe’s most exciting, enticing cheese regions since its inception, in 2013.

As we enter our 10th year, I’m thrilled to present the crème de la crème of Cheese Journeys – our 2024 French Tours. Ten years ago, we started with a single tour to France, and now we’re up to four. We launched our Brie & Bubbly Around Paris tour last spring, and we’ve just finished building our Grand Cru tour to Bourgogne-Franche-Comté.

We’re so honored to be featured in The New York Times! Writer Alexander Lobrano joined our British Cheese Odyssey last year to witness Cheddar-making first-hand, and he fit right in with our guests at North Cadbury Court – enjoying scones and tea, tromping around pastures, and hanging out in the library with a dozen or so British cheesemakers who descended upon the manor house for an evening of tasting and storytelling. 

Last September, on a wet and rainy morning, I found myself in a green Swiss valley. I – and my fellow travelers on the Cheese Journeys’ alpine tour – had woken up early because it was a very special day. It was the day when the cows were coming down from the mountains after a long summer – and that’s a serious party in this part of the world!

Since 1968, Beaufort has carried the AOP label, which guarantees its protection of origin. All Beaufort cheeses are classified into three qualities depending on the milk and place of production.

I've spent the past week eating my way through Piedmont with Cheese Journeys, a tour provider that seeks to connect curious travelers with an appetite for new experiences (and new cheeses) with the passionate makers behind some of the world’s best. In a world of cookie-cutter experiences, this one was truly unique, seeking to educate the group on Italian culture and norms by way of true connections with locals.

The Alpine regions of France and Switzerland are paved with wheels of cheese—let Formaggio Kitchen be your guide.

Did you know that comté cheese is the French’s favourite PDO cheese (PDO = protected designation of origin)? And that it was the first French cheese to be protected by origin in 1958?

If you’ve always wanted to attend "Cheese," as it’s called, join us for a week in Piedmont where we take care of all the details – lodging, transportation, festival tickets, private tastings, chef-prepared meals, wine, and access to renowned experts.

We’re running seven tours in 2023 (two are already sold out!) – thanks to the growing demand for culinary travel. So let me share a few of the wonderful things we have in store for the year ahead. Think of this as a highlight reel – and if you’re considering a trip, may you find inspiration!

Every Friday morning from April to the end of September, a show takes place on the square in the small town Alkmaar. We are in North Holland, home for Nord Hollandse Gouda PDO. But this is not just a show for tourists (even though lots of tourists come). This is still a cheese market where 30 tons of gouda this morning is evaluated, sold, carried to be weighted and off to the buyer.