CHEESE JOURNEYS: PASSPORT TO BERLIN, GERMANY

CHEESE JOURNEYS: PASSPORT TO BERLIN, GERMANY

Foreign Travel is Risky Business at Times, But So Worth It!

Last August, at the start of another Cheese Journey, I found myself racing to the airport in an NYC cab and feeling a twinge of anxiety about a few of the upcoming unknowns. Trying to reassure myself, I quickly closed my eyes and began thinking about one of my first European adventures. The words of a Canadian traveler began ringing in my ears – acting as a calming reminder.

CHEESE JOURNEYS: PASSPORT TO COMTÉ, FRANCE

CHEESE JOURNEYS: PASSPORT TO COMTÉ, FRANCE

Worshipping at the “Comté Cathedral” and Whipping Up Memories with Chef Norbert

Many often ask me, “Where in Europe do you enjoy traveling the most?” While I haven’t scoured the entire continent yet, and though my German and Czech roots run deep, it’s the alpine regions straddling France and Switzerland—the people, the culture, and the cheeses—that pull at my heartstrings like nowhere else.

From The Italian Market to the Farm: Exploring Philadelphia’s Cheese Scene

From The Italian Market to the Farm: Exploring Philadelphia’s Cheese Scene

Several years ago, I fell in love with the people and the food culture of Philadelphia, thanks to Tenaya Darlington, a.k.a Madame Fromage, and Emilio Mignucci, owner of the legendary specialty food store, DiBruno Bros. The city’s neighborhoods struck me as diverse and authentic, full of both critically acclaimed restaurants and cozy taco stands. Outside the city, the beautiful farms and rolling hills of Chester County remind me of the rural countryside, where I grew up, in the Midwest.

CHEESE JOURNEYS: PASSPORT TO ‘CHEDDAR FAMILIES’ OF ENGLAND

CHEESE JOURNEYS: PASSPORT TO ‘CHEDDAR FAMILIES’ OF ENGLAND

A Cheddar Odyssey: Exploring Somerset, London, and Devon
When Americans travel to Europe in search of great food culture, they usually head to France, Italy, or Spain. As a cheese lover, I have always had a soft spot for England – it’s the birthplace of cheddar. And who doesn’t love a proper cheddar? The depth of flavor and the toothsome crumb of a world-class cheddar, like Montgomery’s, is unsurpassed.

CHEESE JOURNEYS: PASSPORT TO VALCASOTTO, ITALY

CHEESE JOURNEYS: PASSPORT TO VALCASOTTO, ITALY

Discovering Beppino Occelli and his ‘Dessert Cheeses’
It was another one of those serendipitous connections made on a family trip that led me to Beppino Occelli and his ‘dessert cheeses’. About six years ago, a couple of years before launching Cheese Journeys, we were all feeling the stress of NYC life and dreaming of a vacation in some out-of-the-way part of Italy—where we could set camp for a couple of weeks and indulge in our passion for good food, sightseeing, and local culture.

CHEESE JOURNEYS: PASSPORT TO OSSOLA VALLEY, ITALY

CHEESE JOURNEYS: PASSPORT TO OSSOLA VALLEY, ITALY

The Birth of a Cheese: Witnessing Traditional Alpine Cheesemaking
Whether you’re a professional who’s witnessed it countless times in different settings or a true novice, the chance to see cheese made by hand over an open fire in a big copper kettle full of piping hot whey and unseen floating curds—the way it’s been done for thousands of years—is truly a special and unforgettable experience. If you’ve never fully understood it, that magical moment of formation (formaggio) is the only explanation you’ll ever need.

BEHIND THE SCENES OF CHEESE JOURNEYS

BEHIND THE SCENES OF CHEESE JOURNEYS

Some say it started with our 20-year-old Swiss au pair Katja. Actually, for me, it goes back to my father’s exotic family trips to remote places, sharing his love of travel and a few survival skills at a young age. And to my mother, who was also adventurous and loved to entertain, often using European recipes, which were quite sophisticated for her time and place.

Meet Caroline Hostettler - Swiss Cheese Champion

Meet Caroline Hostettler - Swiss Cheese Champion

At a point not too long ago, Swiss Cheese in America meant one of the PDO cheeses: Gruyère, Emmentaler, Appenzeller, Sprinz. In 1999, after a relaxing of the rules around production of innovative, new cheeses utilizing the country's high quality milk, a new crop of small-production artisan cheeses began to appear. Many of these small producers would have remained a Swiss secret but for the efforts of Caroline Hostettler and her vision to bring these gems to the US market.

Partner Profile: Meet Mike Geno, Cheese Artist

Partner Profile: Meet Mike Geno, Cheese Artist

Cheese has been a staple on our plates for millennia but rarely has it been elevated to the stand-alone subject of fine art. That changed in 2012 when Philadelphia artist Mike Geno turned his creative energy toward wedge-shaped beauties. Over the past 5 years, Geno has made a splash painting nearly 300 different cheeses from around the world.

February News: Destination Italy

February News: Destination Italy

At the end of this summer, in mid-September, Cheese Journeys visits Northern Italy—a food lover’s paradise and land of Barolo, truffles and world-class cheese. Cheese Journeys CEO Anna Juhl teams with award-winning cheese book author and Wine Spectator columnist David Gibbons to co-host this 10-day adventure, featuring an itinerary brimming with exclusive, behind-the- scenes visits to exceptional producers and purveyors of this region’s most notable foods and wines.

Meet Cheese Creative Christine Hyatt

Meet Cheese Creative Christine Hyatt

Cheese Journeys co-host, Cheese Photographer & Documentarian

Cheese Journeys are built around amazing cheese and inspired travel, creating a shared culinary adventure and experience unlike any other. Itineraries highlight local cheese and fine food and beverage superstars we visit with.

The social component of shared meals and drives between producers encourages vast opportunities to foster new friendships with others on the tour. As an added bonus, Cheese Journeys travels with a local cheese expert versed in the local cheeses and the people who make them. Often, our co-hosts bring additional talents to share with travelers along the way.

Meet Rachel Juhl

Meet Rachel Juhl

Essex St. Cheese & Dapnhe Zepos Teaching Award

One of the most striking things about the American cheese industry at the moment, is the amount of youthful enthusiasm and passion in service to cheese. Merely a decade ago, it was hard to consider cheese more than a “fun” job. The career trajectory and opportunity were not nearly as robust and expansive as they are today.

Meet Writer Tenaya Darlington

Meet Writer Tenaya Darlington

Cheese Journeys co-host, Author & Educator

Cheese Journeys are built around cheese and food travel, creating a shared adventure and experience completely unlike any other. As trips are planned, there are a wide array of local personalities and food superstars to visit, but there is also the wonderful and fascinating group dynamic that emerges, making each trip that much more memorable.

World Food Travel Association

World Food Travel Association

Culinary Travel is enough of a phenomenon to support an international organization focused on educating the industry and key stakeholders on the benefits and economic impact of food travel.

Erik Wolf is the founder and executive director of the World Food Travel Association (WFTA) based in Portland, Oregon. The organization was born from a 2001 white paper that Wolf wrote about culinary tourism.

Meet Chef Sylvain Jamois

 Meet Chef Sylvain Jamois

Chef Sylvain Prepares Locally Sourced, Seasonal Ingredients and Creates Custom Menus That Reflect Regional Tradition

Wherever we are in the world, chasing adventures in cheese means immersing ourselves in local, agricultural and seasonal experiences. While traveling, we hope Cheese Journeys’ careful attention to menus and meals reflects this ethos.

Our collaboration and work with Chef Sylvain Jamois has been a delight. Chef Sylvain travels with our group on most European tours. He sources menus from what’s growing just down the road, bringing an even deeper connection to the local culture and terroir and featuring regional specialties to complement each day’s itinerary.