What is Cheese Journeys?

Behind the name you find American Anna Juhl. She worked many years as a nurse. One day, her life took a turn when she ‘coincidentally’ bought a cheese shop. It became the starting point for the whole family’s passion for cheese and the people making it.

It’s almost the end of the year, and I’m feeling so much gratitude to be back working and growing with the cheese community. During the Pandemic, I was concerned for the future of my small business, and like many of you, I have slowly emerged with caution. I’m so pleased to say that in 2022, Cheese Journeys hit the road again! What a joy and privilege to travel with guests on tours to Northern Italy (twice), France/Switzerland, and England to celebrate artisan cheesemaking.

If you love Italian cheese, wine, truffles, and charcuterie, our Northern Italy Cheese Journey will take you to the heart of Italian specialty foods: Piedmont.

Thanks for your interest in our new Château de Courances & Paris tour! We’re delighted by the quick response and so eager to whisk you off to the City of Love in May, 2023 for a week full of cheese tastings, board building, garden parties, and more. My co-host Madame Fromage (above) and I spent more than two years scouting locations and meeting with locals, so allow me to introduce you to some of the special people who will be joining us.

After many requests, I’m happy to announce that we are now booking a one-week spring 2023 Cheese Journey to the City of Love! Check out our Château de Courances & Paris Cheese Journey, May 21-28, 2023.

Gorgonzola has always been one of my sweethearts. On a recent Cheese Journeys to Italy I visited Caseificio Arioli, a 6th generation gorgonzola maker. But let’s start from the beginning…

I’m thrilled to introduce you to my newest co-host, Camilla Bojsen-Møller -- a Danish cheese expert, writer, photographer, and author of the Danish blog Cheese Talks.

This spring, I flew to Paris to scout a new tour and attend the Salon du Fromage, an event that draws cheese professionals from all over the world to talk, taste, and share ideas. As I looked around, I saw so much collaboration — between cheesemakers and affineurs, between affineurs and cheese shops, between cheese shops and consumers. The cheese world wouldn’t exist without this fabulous network. That’s why I want to highlight one of our great collaborators and invite you to consider a possible collaboration. Why not?

If you weren't already a turophile (that's someone who really like cheese), you're likely to become one by the end of this sojourn.

Love is in the air, and that means I’ve got Cravero Parmigiano-Reggiano on my table! It’s the fruit of February — moist, sweetly complex, and full of crystals.

Here at Cheese Journeys, we're feeling grateful for the success of our November tour to England, and we're staying warm by thinking about L'Étivaz -- a rare Swiss cheese that is still made over an open fire.

Cheddar has something in common with cheeses such as gouda and brie: On one hand, it can be traced back to its origins long ago. On the other hand, it was never origin protected (like for instance morbier or stilton are), and therefore the cheese is produced all over the world and in many different kinds of qualities.

One of the highlights of my trip to England with Cheese Journeys was an evening we shared with no less than England’s rockstar cheesemakers when it comes to artisan cheeses. Among them, so much cheese knowledge, experience and storytelling was accumulated. They each shared their own unique story, which together tell the story of English cheese traditions and renaissance.

We just returned last week from our British Cheese Odyssey! it was truly an epic tour: 30 guests along with a great team of cheese professionals, chefs, and co-hosts helping to ensure a safe and fun time for everyone. We had the privilege of traveling with professional food & farm photographer, Winter Caplanson.

He drops down unto his knees and studies the fresh cow manure on the field. It has the right smell, fIies have already found it, and that’s a good sign. It is one of indicators of how the cow is doing. Jan Dirk van de Voort is a farmer and cheesemaker of Remeker cheese and he sees the world in quite a different light than most of his colleagues.