Cheese Journeys

04/06/2025

Have you ever dreamed of going on a journey to explore artisan cheese? Join us for the culinary experience of a lifetime. Our British Cheese Odyssey has been featured in ‘The New York Times,’ and it’s the only tour of its kind.

You’ll begin in London with a private tour to learn about the British cheese scene, then head to the childhood home of for an exquisite manor house stay. You’ll learn to make Cheddar with James Montgomery himself, enjoy gourmet meals and cooking classes with our private chefs, plus a gala dinner with Britain’s top cheesemakers. Not to mention tastings and workshops with local educators, including cheese author Patrick McGuigan ().

Surely you can see yourself drinking tea and eating scones overlooking the pastures! Tag a friend and join us this fall for an epic cheese experience.

For details & itinerary, please visit our website:

www.cheesejourneys.com

We can’t wait to travel with you!

03/06/2025

Meet luscious Brillat-Savarin, a French triple crème and our latest . This wheel was a guest favorite on our recent tours, and we think it has great summer vibes. Pair it with bubbly or fruited beer, and garnish it with fresh berries or berry jam.

Produced in the Burgundy and Normandy regions of France, Brillat-Savarin was originally known as ‘Excelsior’ but was later renamed in honor of the famous French gastronome Jean Anthelme Brillat-Savarin who is famous for writing, “A dessert without cheese is like a beautiful woman with only one eye.”

Today, Brillat-Savarin is available in the U.S. as a pasteurized cheese, though raw-milk versions are available in Europe. With its mousse-like texture and subtle milky flavor, Brillat-Savarin makes an excellent brunch cheese (try it with toasted brioche) or a sumptuous dessert. Slice it and serve it like cheesecake!

To taste Brillat-Savarin in the wild, join us on a future Cheese Journey. For details about our trips, visit: www.cheesejourneys.com

01/06/2025

By now you’ve heard about , our scholarship programme designed to connect international cheese retail professionals with top British cheesemakers. Now meet our British cheesemaker mentors!

1. Tom Calver of Westcombe Dairy
2. Jamie Montgomery of Montgomery’s Cheese
3. Ben Ticehurst, Head Cheesemaker at The Trethowan Brothers
4. Jonny and Dulcie Crickmore of Fen Farm Dairy
5. Joe Schneider of Stichelton Dairy
6. Sarah and Paul Appleby of Appleby’s Dairy

If you’re a cheese retail professional currently working in the industry and involved in selling artisan British cheese, then CURD TO COUNTER could be the perfect opportunity for you - and 2025 applications are OPEN!

👉🏼Visit the Cheese Journeys website to learn more about CURD TO COUNTER:

www.cheesejourneys.com

30/05/2025

Proof that a Cheese Journey is about so much more than cheese! Sharing a few favorite bottles and scenes from our recent tour to Burgundy, where we featured fine wines & French cocktails.
🥂🧀🥂
Raise a glass if you’d like to join us sometime!

www.cheesejourneys.com

26/05/2025

Who goes on a Cheese Journey? Best friends, couples, singles, mothers & daughters, mothers & sons, siblings, even newlyweds! Sharing a few faces from our recent Burgundy tour — many are repeat travelers.
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Who would you like to travel with on a Cheese Journey? We’ve got rooms open on our British tour this fall, and we’re already booking for 2026 & beyond!

www.cheesejourneys.com

📸 A big shoot-out to cheese traveler Beth Anne Randall for snapping these beautiful portraits in Burgundy!

20/05/2025

Glimpses from the market in Beaune and our guests enjoying château life in Burgundy/Bourgogne! And yes, we are currently booking this tour for 2026.

15/05/2025

We’re in Burgundy this week! Swipe to see what we’re tasting (🧀🍷). Then pop up to our stories to enjoy meals with us, meet our educators, and hear from our private chef!

🧳 www.cheesejourneys.com

13/05/2025

Meet Wilde Weide from The Netherlands, our latest . For many guests on our recent Netherlands tour, this raw-milk cheese was a favorite. We sampled it during a visit to star affineur Betty Koster of Fromagerie L’Amuse at her shop near Amsterdam. Betty, who hosted us for a private tea and cheese experience, paired Wilde Weide with Oolong tea. A magnificent pairing!

Wilde Weide represents small-batch Dutch cheesemaking at its best. The name, which means “wild meadow” says it all. Betty Koster explained that Wilde Weide is made from a small herd that grazes on a tiny island in South Holland in the Zwanburgerpolder. The island, which is 7 meters below sea level, has few inhabitants but a very happy herd of Montbéliarde cows that feast on native grasses, wildflowers, and herbs. Since everything must be transported by boat – including the cows – Betty calls this a “sailing farm.”

Made in the style of a Gouda, Wilde Weide is dense and smooth, with notes of brown butter, herbs, and hazelnuts. More complex than other Gouda-style cheeses on the market, Wilde Weide is truly a connoisseur’s cheese. In The Netherlands, you’ll find it on menus at the best restaurants. In the U.S., ask about it at specialty cheese shops, and if you can get your hands on a hunk, try pairing it with a glass of red wine, a Trappist beer, or a cup of oolong tea.

Care to join us? Visit our website to see the itinerary for our 2026 Belgium / Netherlands Cheese Journey: www.cheesejourneys.com

10/05/2025

We had the best time with our travelers in Belgium & The Netherlands! All but two or three had traveled with us before, which tells us one thing: when people fall in love with cheese, it’s for life!

Huge thanks to our fellow travelers and staff for making our first tour of the year such a pleasure! We can’t wait to return to Belgium & The Netherlands next spring!

www.cheesejourneys.com

09/05/2025

We loved seeing the preview of , about the legendary Italian chef and cookbook author Marcella Hazan. It’s in theaters and available everywhere you rent movies starting today! Showtimes and watch options:

Marcella Hazan changed how we cook and experience Italian food. A disabled woman trained as a scientist, Marcella never cooked until she immigrated to America. But through her cookbooks and teaching — and an uncompromising commitment to Italian tradition — her impact was felt in millions of Amer...