Cheese is truly amazing—from only milk, salt, culture and rennet, thousands of unique cheeses come to life. But what really makes cheese so fascinating is its stories, which sprout from generations of culture, tradition and innovation. Telling the stories of cheeses means telling the story of people, places and lives.
One island of 10,000 inhabitants, one special wind, 17 herbs and milk from 30,000 Paška Pramenka sheep contribute to making the award-winning Paški Sir (pronounced Pashki Seer), unique to the island of Pag in Croatia. By law, only milk from sheep on that island can be used to make this unique cheese.
The U.S. is fortunate enough to have access to a wealth of cheeses, many of which are made on U.S. soil, as the U.S. produces some of the greatest artisanal cheeses from within. A large variety of cheeses from around the world are imported into America, including a good selection of British cheeses that have travelled across the pond.
Feta cheese has been a part of Greece for nearly as long as humanity itself. It comes from the very first cheese around 8,000 years ago, which was made soon after people began domesticating animals. Historians believe that milk began to ferment while being transported in the stomach of a goat or sheep. The shepherds noticed that the new product lasted much longer than fresh milk—and cheese was born.
Located in Northern Italy, Trentino-Alto Adige or as it is also called, South Tyrol, is a peaceful autonomous region of Italy sharing the border of Switzerland and Austria. Its past is a series of changing borders, cultural diversity and raging wars. Sitting on the south side of the Alps and Dolomite Mountains, the terrain is beautiful and mountainous.
Anna Juhl, founder and tour host of Cheese Journeys, which creates food travel opportunities around artisan cheeses while promoting the awareness of producers, serves as the guide throughout our nine-day Cheddar expedition through some of England’s most beautiful countryside in Devon and Somerset.