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.

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 byt 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.

When I’m back home I will serve the full experience garnished with information and insights. For now, I will give you some snaps from our first days. Life is gouda!