We've officially wrapped our final tour of the year and the team have been reminiscing about the wonderful Cheese Journeys that we hosted throughout 2024.

One of the highlights of the year was our British Cheese Odyssey in October, which took our guests on a deep dive into British cheese.

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.

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.

Welcome to our new set of co-hosts: Marc Fernandez and David Robinson of Boston's legendary Formaggio Kitchen. Together, we’ll be offering two tours next year, France (June 2023) and England (October 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?

Being a ‘cheese communicator’ who loves to travel and meet up with cheese people all over the world, it was really a dream coming true to join the Cheese Journeys crew on a trip to the UK. It was a trip long-anticipated as it had been postponed several times due to covid.

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.