Visit the Alpine Regions of France and Switzerland with FARMcurious on our 10-Year Anniversary!

Posted on Thursday, January 23, 2020 | By Nicole Easterday |
​​Visit the Alpine regions of France and Switzerland with FARMcurious and Cheese Journeys as we celebrate FARMcurious' 10th anniversary!
August 26-Sept 6, 2020
We're celebrating our 10th anniversary in a big way - with the cheese trip of a lifetime to the Swiss and French Alps!
Join FARMcurious owner Nicole Easterday, Cheese Journeys owner Anna Juhl, a team of seasoned co-hosts (including our own private chef), and fellow food-loving travelers from around the world on a once-in-a-lifetime culinary adventure to one of the world's foremost cheese, food, and wine producing regions.
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​Stay in a 1,000 year-old newly restored chateau nestled in vineyards at the foot of the French Alps. Enjoy meals prepared by Cheese Journeys' private French chef, Sylvain Jamois, cooking and cheese/wine classes and daily excursions to learn from some of the world’s best wine, cheese and food producers.   
Day One - Wednesday, August 26

Our 12-day journey begins with a rendezvous in Geneva.We highly recommend that our travelers arrive one or two days prior to the start of the trip to get acclimated and take advantage of our recommended touring, shopping and restaurant options in the Geneva area. 

Guests arrive at Hotel Edelweiss in Geneva, Switzerland by 4 pm.* Room accommodations and assistance will be provided by Cheese Journeys hosts at check-in. The tour opens with an evening welcome event/dinner, providing an opportunity to meet fellow tour guests and relax before an early departure to the Jura region on Thursday.

*Please note that transportation to meet the Cheese Journeys tour group at the Hotel Edelweiss is the guest’s responsibility. 



​Day Two - Thursday, August 27

After an early breakfast at the hotel, we depart Geneva and head north to the beautiful Jura countryside to experience the world of Comté. On the way, we'll stop at Maison Gresard, an award-winning butcher and charcutier specialising in traditionally-smoked, locally-sourced meats. The craft of smoking meats has been honed and practised in the region for centuries, and this family-owned business is the perfect place to sample these products!

We'll have lunch at a local farm-to-table restaurant near the picturesque lake at Malbuisson, before meeting up with our dear friends at Fort St. Antoine to explore the beloved “King” of French chees: Comté. The famous Fort St. Antoine - a “Comté Cathedral” - was a military fort built at the end of the 19th century and is now home to over 100,000 wheels of Comté. There, we meet a team of affineurs, experts in the art of aging Comté, to see how they work their magic on these beautiful 90 pound wheels. We finish the tour with Marcel Petite’s finest cheeses paired with unique regional wines, such as the Vin d’Arbois. 

After checking into our hotel, we’ll enjoy a fitting end to the day - an evening of alpine specialties and lawn bowling in an ancient small restaurant, La Petite Échelle. Like many trekkers who pass through here, we plan to enjoy a traditional, hearty meal in the mountain pastures on the Swiss border. This restaurant is rustic, as it continues to operate with no electricity - but guests appreciate its simple charms, slower pace, and of course, the candlelit atmosphere. We’ll then return to the valley below for a stay at one of the area’s finest chef-owned hotels: Le Bon Accueil.

 


​Day Three - Friday, August 28
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After an early breakfast at the hotel, we will visit a small Comté producer to see how Comté cheese is made before it is aged at the Fort St. Antoine. We'll then enjoy a scenic drive to the Jura's wine country to learn about what makes Vin Jaune and the Cremant of Jura so special. 

We'll finish our afternoon with a tour highlight - a visit to Jean Obertino & Fils, the last handmade cowbell producer in the France-Comte! After watching a fascinating cowbell-making demonstration, we'll have the opportunity to purchase these beautiful objects in their shop - the perfect authentic souvenir for an Alpine Cheese Journey!

Back at the hotel, guests will enjoy a private Michelin star dinner prepared by Le Bon Accueil's chef Marc Faivre. 



​Day Four - Saturday, August 29

After breakfast at the hotel, we depart for the mountains of Switzerland and a true alpage experience! We will visit Étivaz cheesemaker Blaise Chablaix and observe how he makes cheese the traditional way: in the mountains, in a copper kettle and over a wood fire.

After a tasting of his cheese, we'll make our way around the mountain to the walled village of Gruyere, where we'll have a traditional lunch of fondue, cured meats, and meringues à la double crème. Guests may look for souvenirs, check out the local shops, tour the château, or visit the Musée Gruérien before our return drive to France.
Day Five - Sunday, August 30

After breakfast at the hotel, we leave the Jura and head south to our château in Savoie. On our way, we spend a leisurely afternoon in one of the most beautiful places in Europe: Lake Annecy and the ancient city with the same name.  We'll enjoy a light lunch, shopping at the Sunday market, and then relax on a scenic boat cruise around Lake Annecy - all in this pedestrian-friendly city.

A short drive away, we then settle in at the Château St. Philippe, a beautifully restored 1,000 year-old-old castle that will provide you with a French country experience and spectacular views. With a France 75 cocktail in hand and a Moroccan–themed dinner, enjoy an “Evening at Casablanca” to relax and just let time go by!

 
Day Six - Monday, August 31

After breakfast, join our Cheese Journeys hosts for a day of cooking, food photography, and food/wine/cheese education. Join Chef Sylvain in the kitchen as he uses local ingredients to share with you some of his favorite recipes and cooking techniques. Experience an intimate cheese education and photography session with your hosts. Indulge in your photographic subjects for lunch and dinner - all in a day’s work!

The evening’s cheese and wine event is again hosted by our cheese and wine educators. In the castle’s private wine cellars, we will explore some of Savoie’s finest artisan wine and cheese, and the role of terroir in local culinary history. In this elegant and candlelit atmosphere, guests will hone their palates through a tutored tasting, and enjoy sharing a French party classic: a crusty, mètre de pain, or 3-foot long baguette!  A light dinner will follow the class - allowing guests to spend a special evening in the remarkable cellars of the château.

​Day Seven - Tuesday, September 1

After a leisurely breakfast, guests have free time to explore the château or take a short hike in a beautiful alpine setting. Then, it’s another day to celebrate the wines of Savoie! Just down the road at our favorite boutique winery, we’ll be touring and tasting with third generation owner Philippe Grissard, followed by a picnic lunch nestled in his private vineyards.

We spend the afternoon relaxing at the château. Consider a game of snooker, a swim in the new pool or watching your favorite movie in the château’s own movie theater! Enjoy cocktails with your hosts followed by a chef-prepared dinner on the terrace.

​Day Eight - Wednesday, September 2

After breakfast, we drive to one of our favorite mountain villages - the beautiful Grand-Bornand - for sightseeing and food shopping. This spectacular place is a living, working French village with three obsessions - world-class skiing, Reblochon cheese, and quality alpine living. We will spend the morning at the farmer’s market with Anna and Chef Sylvain to learn how to select and shop for regional alpine cheese, vegetables and saucisson. We will then meet up with our local host for lunch featuring regional cuisine, while overlooking the villages and valleys - all with cowbells ringing in the distance. Dine like a true local - al fresco with a 360 alpine view!

We’ll work our way around the mountain to experience the making of Reblochon, a semi-soft, washed rind mountain cheese that can be traced to the 13th century. Afterwards, we will visit our friends at affineursPaccard, world-renowned cheese aging specialists and exporters of regional cheeses such as Reblochon, Tome des Bauges, Chevrotin, Abondance, and Beaufort. We will return to the château for a classic French alpine dinner of raclette - delicious melted cheese served over potatoes, cured meats and pickles - while overlooking vineyards and Mt. Blanc.  

​Day Nine - Thursday, September 3

This day begins and ends with cheese!

After breakfast, guests will enjoy a long-awaited opportunity to be a cheese artist! With Mike Geno at your side, relax in a 1,000-year-old barn - a tranquil and inspiring setting to learn the tricks of the trade and go home with their own cheese painting. Mike will be sharing his passion for both art and cheese, as he has painted (and then eaten) over 300 artisan cheeses!

After a chef-prepared lunch, guests have the option to enjoy the chateau, hike in the vineyards, or join Chef Sylvain for a cooking demonstration all about Tiramisu. Learn the key to the perfect Tiramisu, secrets shared from his Italian wife's family.  For dinner, we enjoy a classic French meal prepared by Chef Sylvain, and featuring local saffron.
 
 
Day Ten - Friday, September 4

After breakfast, guests can join Anna for a wine tasting and tour to one of the most highly regarded family-owned wineries in Savoie. Located in a quaint hamlet in the commune of Joncieux, Domaine Duasquier Aimavigne are harvesting by hand, making wine using traditional methods including maturing wines for 1 to 2 years to enhance the harmony between grape variety and the land. We'll return to the chateau for a light lunch.

Afternoon fun includes a chocolate-making demonstration with Chef Sylvain, tasting French desserts over coffee, and a dip in the pool before dinner.
 

​​Day Eleven - Saturday, September 5

Pending local schedules, we hope to experience a true Cow Parade - a traditional event in many alpine villages. Experience the celebrations and beauty of this local event as regional farmers and cheesemakers bring their decorated cows down from the high mountains to the villages below.

If a cow parade is not available, we’ll enjoy brunch, an additional cooking experience, and a tutorial in cheese board composition with Chef Sylvain in the kitchen. There’ll be time to hike in the vineyards, swim, or relax at the chateau during the last day of our tour. Then, we end the day with an Italian-themed evening in honor of our neighbors in the Piedmont and Val d'Aosta, Italy - another of our favorite Cheese Journeys destinations!
 


​Day Twelve - Sunday, September 6

After an early breakfast, we depart the château, say a fond "Au Revoir" to our friends in Savoie and head north to Geneva airport for return flights home. Tour ends when group arrives at the airport by 7:30 a.m.

This is Cheese Journeys' most popular tour - as featured in Conde Nast Traveler!
Double Occupancy Only: $6,950* per person
For Terms & Conditions, click HERE.
*Price quoted in USD. If you live outside of the USA, your credit card company will convert the price into your own currency at the time of booking, and charge you at the current exchange rates.
Included in the tour price are: Lodging for 11 nights, 11 continental breakfasts, 11 midday meals, 9 evening meals, alcoholic beverages served with meals, classes and tastings.  All expenses related to classes and/or tours provided by chef, guest cheese and wine experts and hosts are included. Transportation during the trip is included. 

Not included in the tour price: Round trip transportation or airfare to Geneva, Switzerland. Evening meals on Friday and Saturday during stay in Jura. Optional additional wine tastings, personal shopping or walking tours. Specific alcoholic beverages other than those served at meals and tasting events may be purchased separately.
Disclosure: The itinerary is outlined above. However, we reserve the right to substitute an event if needed. Guests have the option of declining a particular excursion or tour but please note that we are unable to give refunds for any missed meals, classes or events. Please see additional information under “Terms & Conditions” above.
​Questions? Contact Nicole Easterday at Nicole@farmcurious.com or 510.877.9955 x700 ​for more information!
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