European Cheese Tours That Serve Curds Show You the Whey

Parmigiano Reggiano at Azienda Agricola Bertinelli, near Parma, Italy.

Just as Champagne must come from a particular region of France and true port wine can only be made in Portugal, authentic Parmigiano Reggiano cheese is made in one specific part of Italy. In fact, the sliver of the Emilia-Romagna region where it’s produced was, in 1996, among the first protected designations of origin (PDOs) established by the European Union.

This strip of land—from the Po River to the Apennines—has birthed some of the most iconic products of Italian cuisine,” explains Nicola Bertinelli, president of the Parmigiano Reggiano Consortium, the trade council tasked with protecting the designation. “Parmigiano Reggiano, Parma ham, balsamic vinegar from Modena: they all come from here. The first document mentioning a cheese made in Parma dates back to 1254.” Today the area is known as the Italian Food Valley and produces more than 40 PDO products—more than any other similarly recognized European region.

Photo by Cavan Images / via Getty Images

And visitors, it seems, are hungry to sample them. “When I started Cheese Journeys 12 years ago, everyone thought I was crazy,” says Anna Juhl, the founder and CEO of a boutique travel firm that specializes in visits to dairies and formaggerie, including many in Emilia-Romagna (see below). “Today, lots of our tours sell out, because [people] are ready to deep-dive on cheese in the same way that they approach wine, craft beer, and even chocolate.”

A guided tour like those offered by Cheese Journeys can often allow access to otherwise off-limits experiences, such as private tastings or countryside picnics on private estates. The firm also arranges a villa (rather than a hotel) to give guests space to settle in and cook together, with the help of private chefs.

Courtesy of Grand Hotel de la Ville Parma

That said, it’s also possible to DIY a cheese-focused trip to some of Emilia-Romagna’s top spots. After checking in at the centrally located Grand Hotel de la Ville Parma (doubles from Euro 145), visitors can get schooled at the Museo del Parmigiano Reggiano or head straight for the Caseificio San Pier Damiani, which does two-hour tours showcasing how skilled laborers stretch and sculpt curds, eventually hanging 50-kilogram wheels from a cloth suspended above copper-lined vats. Farther south, Caseificio San Bernardino is one of the largest dairies and cheese producers in the valley, where wheels tower overhead, stacked 24 high and 90 across. Fresh from the aging room, this Parm has a crystalline crunch and unparalleled umami: a taste worth traveling for.

More European Tours for Cheese Lovers

Courtesy of Cheese Journeys

For true connoisseurs: After starting in 2013, Cheese Journeys has grown exponentially, says CEO Anna Juhl. “We’re trying to keep up with demand,” she says, by developing new routes: an exploration of the Burgundy region of France, for example, or an Alpine expedition along the French-Swiss border. Eight-day trips from USD 6,200.

For the Cheese-Curious: A Taste of Spain has specialized in the country since 1999, crafting culinary trips in places such as Catalonia and the Basque region that include visits to artisanal cheese makers. Two-day trips from USD 1,435.

For the Intrepid: Roads & Kingdoms curates small-group forays to off-the-beaten-track spots, e.g. one to the birthplace of burrata in Puglia, Italy, and another to Asturias, Spain, with Gamonéu guru Juan Sobrecueva. Seven-day trips from USD 10,400.

For the Francophiles: Chef Anita Lo, a 2001 Food & Wine Best New Chef, is one of the culinary minds behind Tour de Forks, which is doing a 2026 trip to Lyon, France, that includes workshops, fromagerie tours, and tastings of regional favorites.

Note:
The information in this article is accurate as of the date of publication.

We may earn an affiliate commission when you shop through links on our site.

Written By

Brad Japhe