Hello everyone,
Spring is (finally!) in the air and travel season is on the horizon, so I wanted to take the opportunity to update you all on some exciting Cheese Journeys news, to iterate what we stand for as a business, and to share some upcoming tour details.
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.
With this always front of mind, last year we launched CURD TO COUNTER, a five-day mentorship programme supported by Neal's Yard Dairy, in order to connect cheese retail professionals with Britain’s finest cheesemakers. This year, we’re pleased to be opening up the programme to international cheese retail professionals! The idea is that professionals who take part are able to expand their knowledge on every aspect of production from history through to herd, cheesemaking and maturing processes, agricultural sustainability, and business future-proofing. Plus, receive direct training from cheesemongers on the art of selling and carrying British cheese. And for you, my fellow cheese enthusiasts, this is key because the more knowledgeable our retail cheese professionals are in the places we purchase it, the better the selection of artisan cheese and more elevated the customer service!
Our debut year was a huge success (read more from Beth Chevalier, a cheese retail manager, below as she took part!) so we’re thrilled to announce that applications are now open for CURD TO COUNTER 2025. This year, the programme will run from 7 -11 October starting at Neal's Yard Dairy in London with an exclusive tour of its maturing rooms and tasting workshop. Then, each successful applicant will be hosted by a British cheesemaker for four days and fully immersed in the process of making artisan cheese, and taking it curd to counter. It’s all in the name.
On completion of the CURD TO COUNTER programme, retail professionals will join Cheese Journeys travelers, myself and my brilliant team of experts, on the British Cheese Odyssey tour of London, Somerset and Bath which runs from 12-19 October 2025. The ticket cost for the tour includes the mentorship programme, so this is an opportunity to advance cheese expertise and explore Britain in the company of its most renowned cheesemakers – whilst staying at the stunning North Cadbury Court.
The British cheesemakers and dairies that Cheese Journeys has partnered with this year include:
• Sara and Paul Appleby of Appleby’s Dairy
• Jonny and Dulcie Crickmore of Fen Farm Dairy
• Jamie Montgomery of Montgomery’s Cheddar
• Joe Schneider of Stichelton Dairy
• Ben Ticehurst, Head Cheesemaker at Trethowan Brothers
• Tom Calver of Westcombe Dairy
Applications are OPEN and I’d love to hear from cheese retail professionals far and wide. Read all CURD TO COUNTER programme details here.
Introducing: Friends of Friends of Cheese Journeys
More than ever, 2025 is about our community and thanking loyal cheese enthusiasts like you - so in next month’s newsletter I’ll be announcing a new programme called ‘Friends of Friends of Cheese Journeys’.
Over the past 10 years, you have supported us by introducing Cheese Journeys to friends and family members and I’m honored that many of you have traveled with us on multiple tours, experiencing different countries and cultures. So this is a way for us to say thank you – more details on the travel rewards program to follow, so keep an eye out!
BOOK NOW FOR BRITAIN
We’re taking bookings, courtesy of our new booking platform on site that has streamlined everything, for our signature British Cheese Odyssey tour in 2025 and 2026.
This Cheese Journey is open to all cheese lovers, from the mildly curious to hardcore enthusiasts!
A British Cheese Odyssey: London, Somerset & Bath
Double occupancy: $6,200 per person
Single occupancy: $6,900 per person
Three things to know about taking part in
CURD TO COUNTER
Allow me to introduce you to Beth Chevalier, a cheese manager at Brattleboro Food Co-op; a community-owned market and deli in Vermont.
Beth joined us for last year’s CURD TO COUNTER programme and spent three days at Stichelton Dairy in Nottinghamshire with cheesemaker Joe Schneider. Think full immersion into the world of this wonderful maker, think mucking in with everything from milking cows to making and maturing cheese.
Here's what Beth learned in the process...
Cheesemakers do more than make cheese
"It was a real eye-opener to see what goes on behind the scenes at Stichleton. Joe is a master cheesemaker, but he also has to be a jack of all trades, from fixing equipment and analysing samples in the lab to answering emails and handling payroll. Cheesemaking is a vocation as much as a job."
It's physically tiring
"Ladling silky curds is balletic and rhythmic, but it's also hard work. My arms were aching the next day. It was the same when it came to things like salting the curds and turning whole cheeses in the maturing room. You have to be strong to make good cheese. I appreciate it even more than I did."
There's more to British cheese than Cheddar
"I have long loved British cheeses, such as Montgomery's Cheddar and Appleby's Cheshire, but tasting them in their home country with the people that make them was a revelation. It really brought them to life for me. It was also a privilege to taste British cheeses that don't make it to the US. There's a huge variety of new soft, blue and washed rind cheeses to try."
Love the sound of this hands-on-experience? Are you a retail cheese professional? Join us on this year’s CURD TO COUNTER program, here’s what you need to know about applying.
New culinary heights in 2026
The Jura & Savoie Regions of France & Switzerland
Join the waitlist for this incredible alpine tour of the foremost cheese, food and wine-producing regions in France and Switzerland from 15-26 September, 2026.
We’ll explore Annecy, Chamonix, and the alpine villages of Mürren and Gimmelwald - plus experience the festivities of a Swiss cow parade.
Read more and get your name on the 2026 waitlist here!
Tour dates for your diary
Belgium & Netherlands: Cheese, Chocolate & Brews
30 April-10 May, 2025
An exploration into the finest food and drink of the Low Countries; home to world-class Goudas, chocolate and beer.
Northern Italy: Piedmont & Lake Country
10-21 June, 2025
Discover heritage wines, take part in truffle hunting and let us introduce you to the makers who will educate on Slow Cheese production in Piedmont. Plus, explore the stunning landscapes of Lombardy and the Lakes (the home of Gorgonzola, Taleggio and… George Clooney!)
20-31 May, 2026
A unique wine and food adventure in Burgundy, including a stunning chateau-stay, visits to wine and cheese producers and a private Grand Cru tasting.
I’m en route to The Netherlands now to prepare for our upcoming travel season, so make sure you’re following @cheesejourneys on Instagram for all the behind-the-scenes action because so much goes into building a Cheese Journey. And who doesn’t love a teaser!
If you're interested in coming on tour and want to know more about any of those I’ve mentioned above, drop me an email anna@cheesejourneys.com. Also, stay tuned for my next newsletter as I’ll be announcing details on two NEW tours; the Champagne and Alsace regions of France in 2026, and Normandy and Paris in 2027.
Best wishes,
Anna Juhl
Founder & Owner of Cheese Journeys