#cheese

We are back! After more than a year on the road, 15 countries, 100+ fantastic producers met, the time has come to park the van and put our backpacks in the closet.

We want to thank you all for following our adventures, for all your kind messages along the way and for those who opened the doors to their home, wherever it was. After such a long time on the road, we still have plenty of content to publish & videos to edit. Back in reality, we are now looking for a job that allows us to make a good use of everything we've learnt.

Stay tuned people, a lot more is coming!

Made by So' & Max

Our Big Trip

About Us

Queso Zamorano, a DOP worth knowing!

We all know the great Manchego, which is one of most famous cheeses in Spain or should I say the most famous! But in Zamora is another cheese that is worth knowing called Queso Zamorano. We were there for a few days and I was lucky to be in contact with Fabian from La Antigua Queseria de Fuentesauco. La Antigua makes cheese from both raw and pasteurized sheep’s milk, in their range you can find plain cheese, coated with different spices (black pepper or paprika), herbs (rosem

Martin Txiki Idiazabal PDO Cheese

We were in San Sebastian, in the beautiful gourmet shop called Don Serapio, where we had been sent by another amazing producer of meat called Txogitxu - but this is another story. The guy at the counter got us to try a stunning Idiazabal cheese aged for more than a year, they had named it Reserva. We liked it so much we bought a piece of it. By the time we arrived at the cashier, we realized that we didn’t even know the name of the producer and this cheese was so good we coul

Pé Descaous, an Ossau-Iraty Cheesemaker in the Béarn.

On our way to Bayonne, while visiting the Jurançon Wine region, we were lucky to find a small sign in the middle of nowhere saying “Ossau-Iraty Farm”. We decided to turn right and check the place out! When we arrived, we were welcomed by three dogs staring at us and barking, we had to stop in the slope not to run them over! After a few (long) minutes, a woman came over to us and asked us what we were doing here. We spoke about the sign we had seen. The atmosphere was a little

Gubbeen: Magic Meeting with the Fergusons!

Leaving Ireland was a big decision and before doing so to start our “big trip”, we realised that we wanted to meet a few cheese producers that we liked, like Milleens, Durrus , Toonsbridge, Gubbeen, and so on… Unfortunately, because of the amount of time we had left and the number of things we had to sort out before leaving, we couldn’t meet them all. I contacted Fingal Ferguson from Gubbeen to ask if we could come over, visit the farm and interview him. He accepted straight