“An Insider’s Tour is much more than a “Gastronomic Tour” of a region or country, it is education designed for a cheese professional. The experience of the Insider’s Tour gave me the opportunity to see places I would not otherwise be able to get into and learn firsthand aspects of cheesemongering, affinage, pairings, culinary, marketing and merchandising. I have met passionate, knowledgeable students, cheesemongers, cheesemakers and colleagues in the industry who share a common interest and through our discussions I have learned from them in order to develop my career in educating, selling and promoting in the cheese industry.
“The Insider’s Tour agendas are well thought through, planned and executed. The value of the trip is exceptional when you consider that an average travel planner could not arrange for you to visit some of the people or locations that Sue is able to get into with her connections. You are treated like a VIP with access to “Inside” areas of a cheese maker, cheese shop, affinage setting and are treated to special food and pairing events with esteemed authors, restauranteurs, educators and professionals in the industry. I can’t say enough accolades about the tours.”
Sheri Allen ACS CCP®
Owner – Artisanal Touch Events
Four days of encounters, discussions, tastings, and trips – all with the expert guidance of Makers & Mongers founder Sue Sturman – provide students with insights on the cheese industry in cities around Europe and the United States.
Participants will expand their global network of colleagues, exchange ideas, find inspiration, and learn about their profession through new optics.
These four day programs are often (with the exception of Vermont) based in an urban center and include a day long excursion to nearby cheesemakers (with the exception of New York). When possible, dates of tours are coordinated with major cheese-centric events and include participation at them. In some cases, participants will have the opportunity to judge cheese in a national competition.
These tours are NOT designed for the general public. Days are packed with visits, and while accommodations and meals are generous and comfortable, these are not gastronomic, high-end tours. We do our best to keep the tuition within range of working cheese professionals who are hungry for a wider perspective.
This program will involve a great deal of walking. Professionals only.
- Four days guided visits and discussions (32+ hours)
- Class size limited to 6; minimum 4 enrollments required for course to be held
- Excursion to visit cheesemakers/attendance at special cheese events (eg, Salon du Fromage, GourmetQuesos, Fancy Food Show…)
- Tuition includes including lodging (double occupancy), most meals, and ground transportation during the program.