Cheese’s places

Thursday, 26 October 2017

First, we introduced the theme of food tourism, and then we dealt with enotourism. Therefore, we moved to discover the olive oil tourism and some of the best bakeries in the world. We tasted the street food, too.

Our travel in taste continues with the cheese’s places, in the wake of what Italo Calvino wrote in The Infinite Lawn, one of the stories collected in the novel Palomar, published in 1983:

«Behind every cheese there’s a grazing land of different green under a different sky: fields encrusted with the salt that the Norman tides deposit every night; scent fragrant fields out in the windy sun of Provence; there are different herds with their relayings and transhumances; there are manufacturing secrets, transmitted since ages».

Cheese’s places in France

Let’s start our travel precisely from Normandy, the region in France that counts four PDO cheese (Protected Designation of Origin): the Camembert, the Livarot, the Neufchâtel and the Pont-L’Évêque. The most famous among these is the Camembert and, according to the legend, it was a peasant woman in the namesake Norman village that invented it, Marie Harel, thanks to the advices of a friar from Brie.


Camembert is a small commune with a little over 200 inhabitants, situated in the Orne department, in the Argentan arrondissement. This last one is a very quiet town, surrounded by nature, just 30 minutes by car from Camembert.

«Sister and rival of Alençon in the lace making, Argentan was for long an aristocratic city where the King’s officials loved to meet. This explains the remarkable number of hôtels particulier and castles», as the Official Normandy Tourist Board writes. As well as pleasant to discover, Argentan is a perfect start to travel the Route du fromage de Camembert.

Another cheese route that is worth to be covered is the Route du fromage de Neufchâtel, dedicated to the most ancient Norman cheese, precisely the Neufchâtel, with its unique heart shape.


You can suggest to your clients to stay in Neufchâtel-en-Bray, Forges-les-Eaux and Gournay-en-Bray.

Let’s move to the Alpes-de-Haute-Provence, a French department in the Provence-Alpes-Côte d’Azur region, to reach the medieval village of Banon and taste the namesake unpasteurized cheese made from goat’s milk, another AOC product, «elaborated from sweet rennet and liquefied with a ladle, before being wrapped in chestnut leaves and tied with natural straw».


Less than ten kilometers from Banon there’s Simiane-la-Rotonde, one of the villages that has obtained the label of Villages et cités de caractère, a label that the Agence of Touristic Development of Alpes-de-Haute-Provence assigns to the villages with a remarkable architectural heritage and less than 2.000 inhabitants.

As well as Simiane-la-Rotonde, for information, the other villages member of the circuit Villages et cités de caractère are Annot, Castellane, Colmars-les-Alpes, Cruis, Dauphin, Entrevaux, Lurs, Mane, Moustiers-Sainte-Marie, Riez and Seyne-les-Alpes, everyone catalogued in the portal.

The last stop for the France is Lyon, the capital city of the Auvergne-Rhône-Alpes region, to enjoy the taste and the scent of the Saint-Marcellin, Saint-Félicien, Cervelle de Canut and Mont d’Or cheese.

Websites to refer to:

Edited by the France Tourism Development Agency

Edited by the Office for Tourism in Normandy

Edited by the Agence of Touristic Development of Alpes-de-Haute-Provence

Cheese’s places in Italy

Italy boasts nowadays 50 cheese with protected designation of origin and safeguarded by the European Union, in opposition of the 45 in France. Among the PDO Italian cheese, the most famous in the Belpaese and in the world is, without any doubt, the Parmigiano Reggiano, produced in Parma, Reggio Emilia, Modena, Bologna (on the left of the river Reno) and in Mantova (on the right of the river Po).


If you want to learn more about the places of the production of Parmigiano Reggiano, you can refer to the section Enogastronomy of the web site Emilia Romagna Turismo and the website of the Parmigiano Reggiano Cheese Consortium.

Let’s remain in Italy, but let’s move to Basilicata, specifically to Matera, the City of Sassi, World Heritage Site since 1993. In Matera, your clients could discover the goodness of the Murgia pecorino, a cheese produced with the milk of the sheep that graze in the Murge plateau.


Before leaving Basilicata and Italy, we report to you the Slow Food Protection of Podolico Caciocavallo, born thanks to the ANFOSC, in Italian Associazione Nazionale Formaggi Sotto il Cielo, an association that protects and promotes the cheese produced only with the milk of grass-fed animals. The production area isn’t near Matera, but in the territory of Abriola, a commune in the province of Potenza.

Cheese’s places in the United Kingdom

There are more than 700 varieties of cheese produced in the United Kingdom, below the British National Authority for the Tourism. However, only ten among them are PDO cheese and six are PGI (Protected Geographical Indication) safeguarded by the European Union. Between the most famous, there are the Blue Stilton and the cheddar.


The Blue Stilton, a blue cheese with the distinct smell, is produced by law only in six cheese factories, in the counties of Derbyshire, Nottinghamshire and Leicestershire:

  • Colston Basset Dairy

Address: Harby Lane, Colston Bassett, Nottinghamshire NG12 3FN

  • Cropwell Bishop Creamery

Address: Nottingham Road, Cropwell Bishop, Nottingham NG12 3BQ

  • Hartington Creamery
    Address: Pikehall Farm, Matlock, Derbyshire DE4 2PH
  • Long Clawson Dairy

Indirizzo: Long Clawson, Melton Mowbray, Leicestershire LE14 4PJ

  • Tuxford & Tebbutt Creamery

Address: Thorpe End, Melton Mowbray, Leicestershire LE13 1RE

  • Websters Dairy

Address: Saxelby, Melton Mowbray, Leicestershire LE14 3PH

The available accommodation solutions in Colston Basset, Notthingham, Matlock e Melton Mowbray are catalogued in the portal.


Concerning the cheddar, only the West Country Farmhouse Cheddar, actually the cheese produced with the milk from the counties Dorset, Somerset, Devon and Cornwall is protected designation of origin. Among the destinations, we recommend Dorchester, Taunton, Exeter and Truro.

Websites to refer to:

Visit Britain

Edited by the British National Authority for the Tourism

Cheese’s places in Switzerland

There isn’t only the famous Emmentaler, in Switzerland. Actually, the Swiss cheese are 450. Among there, there’s the Sbrinz, a PDO, a tasty very hard cheese, produced by 32 dairy alpine and valley floor farms with first quality raw milk, rennet and salt in Lucern’s territory.


«It takes a long, long time before you can consume the tasty product of the inner Switzerland. The aging lasts at least 18 month: the longer it is, the more aromatic and fragrant will be the bouquet», as Switzerland Tourism notes.

Moreover, the Sbrinz is «the only Swiss cheese that you can taste in three different ways: at 18 months it’s cut in thin ronds; from 24 months, cut in small squares, it decorates every aperitif or cheese dish; lastly, in grated form, it gives a little extra to many dishes».

Cheese’s places in Canada

Let’s end our travel in Canada, in Québec City, whose historic center is World Heritage Site since 1985. The Québec province, in which the namesake city is the capital city, boasts a strong dairy tradition, with more than 500 varieties of cheese produced in the area.


Websites to refer to:

Québec City and Area

Edited by Québec City Tourism

Québec Original

Edited by Gouvernement du Québec

Enjoy the journey with 6Tour!

Previous Article Next Article