Cheese Journeys

07/11/2024

Need a change of scenery? Join one of our two Northern Italy tours in 2025 for a taste of village life. You’ll join us at our favorite rural villa tucked into Piedmontese wine country, then escape to Lake Country for an island stay! If the infinity pool in the vineyard doesn’t restore you, our wine & cheese tastings and truffle hunt will!

🇮🇹 Northern Italy Cheese Journeys:

Piedmont & the Lake Country - June 10-21, 2025
Piedmont & the Lake Country - Sept. 1-12, 2025

For itineraries & booking info:

www.cheesejourneys.com

04/11/2024

Dreaming of cheese travel? Sign up for our newsletter to find out about upcoming Cheese Journeys, then hit the road with us in 2025 and 2026! https://www.cheesejourneys.com/

02/11/2024

Sharing a few last snaps from our first-ever Burgundy tour! What an amazing experience. Now we relax. And resume booking for 2025 and 2026! Give a shout if you’d like to join us…

01/11/2024

We love this shot by during our Burgundy tour. He joined our private chefs in the kitchen this week to cook and capture behind-the-scenes glimpses. Rob is a Cheese Journeys regular who has joined us for several tours. He’s passionate about artisan food & wine, and he’s got some mean knife skills. Thank you for being such a supporter of Cheese Journeys!

29/10/2024

We’re in Burgundy this week, home to this glowing medallion – our – so we thought we’d share some tips for exploring this gorgeously gooey cheese.

If you’ve met Epoisses, you no doubt remember its aroma. Bathed with Marc de Bourgogne, the scent of this washed-rind cheese has been compared to sweaty socks, though we prefer to compare it to beef stew. After all, the monks who invented this style fell hard for it because washed rinds reminded them of eating meat — a treat that was prohibited from abbey menus, due to the vow of poverty.

This is why we often recommend serving Époisses as the centerpiece of a meatless meal. Let it come to room temperature, peel back the top rind, and serve it with steamed veggies (potatoes and cauliflower) and an assortment of pickles, like pearl onions and cornichons. A glass of white Burgundy is excellent alongside.

For a sweet pairing, try setting out a room temp Époisses with sliced pears, dried fruit or fruited bread, and a bowl of nuts in their shells. A great dessert wine, like Sauternes, or a full-bodied Burgundy Pinot Noir will make this unforgettable cheese even more unforgettable.

Are you an Époisses fan? Give us a wave. We always love hearing from other lovers of strong cheese. And if you’re a newbie intent on trying Époisses, remember to open the windows and burn a little incense. 🤣

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27/10/2024

If you’ve been on a Cheese Journey, you know that mealtime is a highlight! Huge thanks to our private chefs , Milo Waterfield, and for so many memorable dishes on our Burgundy tour. Also, happy hour with has been fabulous, too!
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Pop up to our stories for more glimpses of our first-ever Burgundy journey!

www.cheesejourneys.com

23/10/2024

If you’ve ever dreamed of living in a castle and being fed cheese and wine! You’re looking at yesterday’s Burgundy cheese tasting with cheese educator . Plus we dropped in a shot of our epic Burgundy wine-tasting with our host !
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Stay tuned for more!

21/10/2024

Chateau living + wine & cheese tastings! That’s how we’re spending this week in Burgundy. Stay tuned for snaps from our newest tour. And be sure to scroll to the last photo if you like ornate ceilings!
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To see future itineraries, please peruse our website:

www.cheesejourneys.com

19/10/2024

Stay tuned for our first-ever Burgundy tour! We can’t wait to explore a new chateau, share great bottles, and dive into sumptuous wheels of Epoisses. If you’re a , you’ll want to sip along with our stories next week as we roll out the wine-and-cheese experience of a lifetime!
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See you soon:





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19/10/2024

We’re already thinking about next October, when we return to England for our next British Cheese Odyssey! What a great trip we had this year, with our fabulous staff and so many wonderful guests. Join us in 2025!

13/10/2024

So proud to share this story from with our host this week, James Montgomery of . His family’s cheese and their home are at the center of our British Cheese Odyssey. We couldn’t run this tour without him. Thank you, Jamie!
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To read our story in The Times, pop up to our bio and click on our links!

11/10/2024

Our British Cheese Odyssey is underway with amazing cheese educators & cooking instructors! Peer into the kitchen and see what we’re up to with Emilio Mignucci from Di Bruno Bros., Luxembourg cookbook author Anne Faber, and cheesemaker Joe Schneider of Stichelton (who taught us to make scones)!

08/10/2024

Say hello to our two cheese educators and ! We’re on our British Cheese Odyssey this week, tasting cheese & wine, touring caves, taking cooking classes, and enjoying the fall landscape of southern England. Swipe for glimpses, and stay tuned for more! We’ve got guest speakers and a gala cheesemakers’ banquet to come. Not to mention snooker games & walking tours of the spectacular grounds — our home away from home.
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Want to join us in England next fall? Visit our website for our upcoming itineraries:

www.cheesejourneys.com

06/10/2024

Glimpses from our first programme, where 3 U.S. cheese retail pros were selected by for a grand tour of & a multi-day mentorship with top British cheesemakers! Swipe to see their experiences:

🧀 Representing , was paired with to learn about the production of their exquisite cheese & butter. She got to help make & wrap BARON BIGOD, then enjoyed meals with makers Johnny & Dulcie Crickmore.

🧀 Representing in South Dakota, Chef Lizzie () spent her days cheddaring with . She stayed at the farm’s adorable guest cottage, learned all about milking & making bandaged cheddar, plus visited ’s state-of-the-art cave where he ages WESTCOMBE CHEDDAR.

Representing in Vermont, cheesemonger learned all about from Blue Cheese Legend Joe Schneider, who personally fixed Beth her morning coffee & invited her to turn wheels in the cave. She explored the amazing estate where raw-milk STICHELTON is made…and will never be the same!

Now these mongers are off to , to enjoy a week-long British Cheddar Odyssey with . They’ll meet many more British makers in the days to come and enjoy spectacular accommodations .

To learn more, or to apply for Curd to Counter 2025 as a U.S. retail cheese professional: www.cheesejourneys.com

03/10/2024

Our 3 cheese retail professionals have arrived from the U.S. to participate in our new CURD TO COUNTER mentorship programme in England. Each professional has been paired with a British cheesemaker for the next few days before the start of our British Cheese Odyssey. We love sharing artisan cheese and building a rich network in the cheese community! Stay tuned as these representatives from Murray's Cheese, Plum's Cooking Company, and Brattleboro Food Co-op share their experiences! Welcome, Greselda, Lizzie, and Beth!

02/10/2024

Our CURD TO COUNTER programme is underway this week, featuring three cheese retail professionals we selected from the U.S. Each cheese pro will receive mentorship from one of Britain's most renowned cheesemakers for two days leading up to our British Cheese Odyssey. Read about it here -- applications are open for next year!

Calling all US-based cheese retail professionals! We’re inviting you to join us as we go CURD TO COUNTER as part of a new mentorship programme in collaboration with British cheesemakers, and supported by Neal's Yard Dairy, that connects cheese professionals with Britain’s finest makers.