If you’re a true cheese aficionado, you may know about cheese toponyms—cheeses named after places. A few years ago, I embarked on a nine-day trek with Cheese Journeys to unravel the mysteries of Gouda (pronounced “how-duh,” not “goo-da”). Finding myself in the charming Dutch town of Gouda, I blinked in disbelief— could this be a dream? Visiting the birthplace of a specific cheese is one of the coolest ways to learn about it while also exploring historic sights and old-world villages. Since then, I’ve delved into more place-based cheeses, each offering a taste of the landscape it calls home.
Here are a few to add to your list:
Gruyères, Switzerland
Gruyères is a storybook medieval town, perched atop a hill with its own castle and framed by snow- capped Alps—a dream for cheese lovers and home to iconic Le Gruyère AOP. The secret to its complex flavor is raw milk from cows that graze on rich Alpine meadows, resulting in a cheese with strong regional terroir. After aging in local dairies and being transferred to affineurs, Le Gruyère AOP develops a smooth, rich texture and complex flavor that reflects centuries of cheesemaking tradition.
Where to Stay: Hotel de Gruyeres
Hôtel de Gruyères serves up classic Alpine Swiss vibes right at the town’s gate. Book the Fondue Academy to perfect this Swiss favorite with guidance from fondue masters. Just a five-minute walk away, dine at Le Chalet de Gruyères, known for some of the best fondue around.
Must Do: Visit a château and eat fondue
Château de Gruyères offers a portal through eight centuries of art, history, and legends, while La Maison du Gruyère gives guests a firsthand look at the cheesemaking process right in town. Plus, the on-site restaurant serves up a menu packed with cheese-focused dishes.
Parma, Italy
In Italy’s Emilia-Romagna region, Parma is synonymous with Parmigiano Reggiano, the “King of Cheeses.” Aged for a minimum of 12 months, this crumbly, umami-rich cheese is a pillar of Italian cuisine. Cows graze on fertile Po Valley grasses, which contribute to Parmigiano Reggiano’s deep, nutty flavor. Whether grated over pasta or savored on its own, Parmigiano Reggiano is a reflection of Italy’s culinary heritage. Bonus: A visit will ensure you know how to buy the “real deal” when back in the States.
Where to Stay: Sina Maria Luigia
Sina Maria Luigia offers comfortable elegance close to Parmigiano Reggiano producers, with a restaurant showcasing Emilia-Romagna’s finest.
Must Do: See Parmigiano Reggiano being made
Book a guided tour with Food Valley Travel for a deep dive into Parmigiano Reggiano production. You’ll visit Casearia Corradi, a three-generation family factory that makes some of the best cheese in the area.
La Mancha, Spain
La Mancha, a rugged plateau in Spain’s provinces of Albacete, Cuenca, Ciudad Real, and Toledo, is the setting for Don Quixote and the home of Manchego cheese. Crafted from the milk of Manchega sheep, Manchego reflects the region’s unique arid landscape that shapes the sheep’s diet. Its flavor evolves with age, from grassy and buttery when young to rich and nutty when aged, often enjoyed with olive oil or quince paste.
Where to Stay: Parador de Almagro
Parador de Almagro, a luxurious sixteenth century convent in the heart of Almagro, offers a rare chance to stay in a beautifully preserved cultural landmark. With 14 patios, original Mudéjar tiling, and striking blue-beamed galleries, this former Franciscan convent immerses visitors in 400 years of charm.
Must Do: Visit La Queseria de la Finca Fuentillezjos
La Quesería de la Finca Fuentillezjos is an organic Manchego producer with happy, free-roaming sheep; known for creating some of the best Manchego cheeses in the region that pair beautifully with Spanish cava.
Somerset, England
The village of Cheddar in Somerset is the birthplace of the sharp, tangy cheese that bears its name. From mild varieties to bold, mature cheeses, cheddar’s flavor profile is shaped by Somerset’s maritime climate—cool summers, mild winters, and consistent rainfall—allowing cows to graze on fresh grass and clover nearly all year. Historically matured in the crisp caves of Cheddar Gorge (the only cheddar made in Cheddar), this quintessentially British cheese has won hearts worldwide because of its snackability and versatility in dishes from breakfast to dessert.
Where to Stay: The Newt
“The Newt, a working estate and ‘three–Michelin Key’ hotel, is a stunning spot for those who love English gardens,” says Tenaya Darlington (aka Madame Fromage), a cheese educator and author.
Must Do: Visit Montgomery’s Cheddar
Stop by North Cadbury. “It’s home to Montgomery’s Cheddar, considered by many to be the finest English cheddar,” says Darlington. “There’s an adorable farm store right next to the creamery, where you can buy local cheddar at a great price, and there’s a cozy pub, the Camelot.”
Munster, France
Forget the bright-orange muenster you find in the US—real French Munster is worlds apart. Made from raw cow’s milk in the Vosges mountains, this washed-rind cheese has a strong, earthy aroma and a creamy texture. The Vosges’ herb- filled pastures impart a unique depth of flavor, enhanced by regular rind-washing during aging, creating a cheese with a robust, savory taste perfect for those who love bold flavors.
Where to Stay: La Verte Vallée
La Verte Vallée, set in the lush green surroundings of Parc Albert Schweitzer, is a solid option in the center of Munster—and the gateway to the Alsace region.
Must Do: Go to a Munster Museum
La Maison du Fromage lets you explore the terroir of Munster cheese through exhibitions, workshops, and a visit to the cowshed. The on-site restaurant offers a menu full of cheese-inspired dishes.
Stilton, England
Stilton is a must-visit for anyone interested in good food or the history of Britain’s most famous cheese. It comes in two varieties: Bold, tangy Blue Stilton with iconic blue veins thanks to Penicillium roqueforti, and milder White Stilton, often blended with fruits for a dessert-worthy twist. Both are PDO-protected, made exclusively in the Stilton counties of Derbyshire, Nottinghamshire, and Leicestershire. “There are only a few PDO Stiltons, and my favorite by far is Colston Basset Stilton, aged by Neal’s Yard Dairy,” says Stevie Lee Webb, cheesemonger and co-founder of the Cheese Shop in Carrboro, North Carolina. “Stilton can be one of the blues people are afraid of, but this one is sweet, creamy, crumbly, and perfectly balanced on the palate.”
Where to Stay: The Bell Inn Hotel
The Bell Inn Hotel, a historic fifteenth century coaching inn, combines charming accommodations with a stylish restaurant, cozy bar, and seasonal gardens. Warm up by the fire in winter, relax in the summer gardens, and don’t miss the restaurant’s standout Stilton cheese sampler.
Must Do: Visit Colston Bassett
Take a day trip to Colston Bassett in Nottinghamshire, home to one of the finest Stilton dairies today. The dairy, which shares the name of the town, has been making outstanding cheese for over a century, with its farming cooperative, established in 1913, still going strong.
Gouda, Netherlands
In the Netherlands, what Americans call “Gouda” is simply “Dutch cheese,” but the authentic version of Gouda is special. Named after Gouda, South Holland, it was traded there rather than produced. This medieval town, with picturesque canals and cobblestone streets, hosts a vibrant cheese market every Thursday morning from April to August. Here, you can watch traditional cheese carriers weigh and trade wheels and savor bites of Gouda that range from young and creamy to aged and caramelized. If you’re a Gouda fan like me, Remeker and Wilde Weide should be at the top of your list (thanks to Anna Juhl and Tenaya Darlington’s recommendations from my Netherlands Cheese Journeys tour).
Where to Stay: Relais & Châteaux Weeshuis Gouda
Relais & Châteaux Weeshuis Gouda offers a luxurious stay in a former orphanage- turned-boutique hotel, just steps from the cheese market—perfect for cheese lovers eager to immerse themselves
in Dutch culture.
Must Do: Go to the Gouda Cheese Market
Darlington suggests the nearby village of Alkmaar for a simulation of the huge cheese-trading hub, complete with giant wheels. “It’s lively and fun, a great way to spend a morning drinking coffee, eating stroopwafels, and meeting local cheeseheads,” she says. The Dutch cheese markets are interesting and worth touring.
