The Cheese and Wine Trail
Terroir lives not only in the wine, but in the cheese too. This journey is a celebration of patience, tradition, and the alchemy that transforms milk and grape into art. We
📍 Paris, France and Switzerland · 🗓 June 10, 2026 – June 19, 2026 · 🗣 English
About
Terroir lives not only in the wine, but in the cheese too. This journey is a celebration of patience, tradition, and the alchemy that transforms milk and grape into art. We will follow the trails of the flocks and the vines, from the cellars of Burgundy to the ripening caves of the Jura and the pastures of Normandy. Cheese and wine are two of Europe's greatest gastronomic treasures, products that capture the geography, culture, and history of a region. This journey is an immersion in the concept of 'terroir', exploring how tradition and craftsmanship create flavors that are unique and impossible to imitate.
“Terroir lives not only in the wine, but in the cheese too. This journey is a celebration of patience, tradition, and the alchemy that transforms milk and grape into art. We will follow the trails of the flocks and the vines, from the cellars of Burgundy to the ripening caves of the Jura and the pastures of Normandy.”
Why this journey
Why it matters
Cheese and wine are two of Europe's greatest gastronomic treasures, products that capture the geography, culture, and history of a region. This journey is an immersion in the concept of 'terroir', exploring how tradition and craftsmanship create flavors that are unique and impossible to imitate.
What you'll learn
You will develop a deep understanding of artisanal production, from the vineyard to the cellar and from the pasture to the ripening cave. You will learn to taste like a professional, to create pairings, and to appreciate the importance of protected designations of origin (AOP).
Relevance
The ability to discern and communicate the quality, authenticity, and origin of a product is an asset of great value. This journey is ideal for professionals in marketing, sommellerie, hospitality, and any entrepreneur seeking to build a brand grounded in excellence and product storytelling.
Highlights
- Guided 10-day itinerary
- Small group (max. 16 participants)
- Curated pre-work: 2 resources
- Group discounts available
Itinerary
Arrival in Paris. Our first stop is one of the city's finest cheese shops for a guided tasting. We will learn to classify cheeses by family and to create perfect pairings with French wines. A light dinner at a wine bar.
↳ Paris is the grand stage where the finest cheeses and wines of all France are showcased. It is the perfect place to educate our palate and acquire the vocabulary to appreciate the complexities we will discover on our journey.
Travel to Beaune, the wine capital of Burgundy. We will drive the "Route des Grands Crus" and visit a family winery for a tasting of its prestigious wines. Lunch among the vineyards and a visit to the historic Hospices de Beaune.
↳ Burgundy is the sacred land of wine. Understanding its system of "climats", vineyard plots with their own unique microclimates, is essential to grasping the concept of "terroir" at its fullest expression.
We will delve into the world of Epoisses, a cheese with real character, washed with Marc de Bourgogne. We will visit a farm to see how it is made and take part in a tasting. In the afternoon, a visit to the Abbey of Cîteaux, birthplace of the Cistercian order and of abbey cheese.
↳ The monks were the guardians of agricultural knowledge for centuries. The Abbey of Cîteaux connects the monastic tradition with the creation of iconic products, proving that patience and faith are essential ingredients.
Travel to the Jura region. We will visit a "fruitière" where Comté cheese is produced, then descend into the Fort of Saint-Antoine, a former military fortress transformed into an underground cathedral for the ripening of thousands of wheels of Comté.
↳ Comté is the perfect example of a cooperative, long-aged product. The Fort of Saint-Antoine is a magical place that shows how environmental conditions and time are the final sculptors of flavor.
We will explore the vineyards of Château-Chalon, birthplace of "Vin Jaune", a unique oxidative wine. We will learn about its distinctive method of production beneath a veil of yeast ("voile") and take part in a vertical tasting, pairing it with aged Comté.
↳ Vin Jaune is one of the most singular wines in the world. This day is a masterclass in pairing, where wine and cheese from the same region elevate each other to another level.
We will cross the border into Switzerland and head to the medieval village of Gruyères. We will visit "La Maison du Gruyère" to watch the production of the famous cheese, then climb up to the castle that overlooks the valley.
↳ Gruyères lets us compare its cheese with Comté, two Alpine giants with distinct histories and flavors. It is a lesson in how small variations in process and "terroir" create unique products.
A day devoted to the celebration of melted cheese. In an Alpine chalet, we will learn to prepare authentic "moitié-moitié" fondue (half Gruyère, half Vacherin Fribourgeois) and enjoy a traditional raclette, discussing the origins of these dishes as shepherds' fare.
↳ Fondue and raclette are more than food; they are social rituals. This day explores the communal side of cheese and how it becomes the center of a celebration.
Travel to green Normandy (via Paris). We will visit the village of Camembert and a farm that produces Camembert de Normandie AOP with raw milk. We will learn the difference from the industrial versions and pair it, not with wine, but with the local cider.
↳ Normandy teaches us about the importance of raw milk and the protected designation of origin (AOP). It is a lesson in the fight to preserve authenticity against mass production.
We will explore Normandy's "Cheese Route", discovering other AOP cheeses such as Livarot, known as "the Colonel" for the strips that band it, and Pont-l'Évêque, one of the region's oldest cheeses. We will also taste Calvados, the local apple spirit.
↳ This day broadens our understanding of Norman "terroir", showing how a single region can produce a diversity of cheeses with strikingly distinct personalities.
Return to Paris. A free afternoon to buy our favorite cheeses and wines. A farewell dinner at a restaurant that celebrates the products we have discovered on our journey. Transfer to the airport the following day.
↳ We close the circle in Paris, with a wiser palate and a deeper appreciation of the stories behind each cheese and wine. It is a final celebration of the diversity and richness of the "terroirs" of France and Switzerland.
The Epicurean's Handbook
- Book A Year in Provence, Peter Mayle
- Film Sideways, Alexander Payne
Your complete experience
✓ What's included
- Accommodation in charming, well-located hotels.
- All breakfasts and the lunches or dinners specified in the itinerary.
- Expert guides and historians throughout the journey.
- Entrance to all museums, monuments and historic sites in the itinerary.
- Comfortable private transport for all transfers between cities and activities.
- Exclusive workshops, tastings and immersive experiences described in the program.
- A welcome pack with reading materials and a travel journal.
- Basic travel insurance.
✕ Not included
- Round-trip international flights to the expedition start/end point.
- Medical and cancellation insurance (mandatory, additional to the basic one).
- Meals and drinks not specified in the itinerary.
- Personal expenses, purchases and souvenirs.
- Optional activities during free time.
- Tips for guides and drivers.