Charles de Gaulle once said something about how impossible it was to run a country with more than 300 cheeses (it has been quoted so many times and with many different figures). I don’t know why, but this quote popped up when I was thinking about the Netherlands. Maybe because I’m still amazed by the fact that vast areas of the country lies below sea level, and windmills from the 16th century still pump out the water and keep the country dry. How is this possible?
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.
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.
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.
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.
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.
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.
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.
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.
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.
