Why Our Tours Result in Real Connections (Not Just Great Photos)

My parents were in their 50s the first time they ever left the country. So were my in-laws. And it happened because, at 30 years old, my husband and I decided to get married in Jamaica.

John and I were bringing together two families that were VERY different. We thought putting everyone on neutral ground, at an all-inclusive resort where all of us would be experiencing new things together, might be the best way to do it.

Getting there was stressful. Being there was genuinely fun.

And seeing my conservative parents cliff diving in Jamaica remains one of the great, once-in-a-lifetime experiences of my life.

I think about that trip differently now than I did at 30. My parents were in their 50s then, older than I am today. Until that trip, the world outside the United States was something they had mostly experienced through newspapers and the nightly news. And the places that make the nightly news aren't usually being featured because everyone is having a lovely day.

Today, the world feels much more accessible.

For all the things we can criticize about the internet, social media, and the phones that are rarely more than a few feet from us, I think this is one of the gifts of modern life. We can see what people eat halfway around the world. Hear their music. Walk virtually through their neighborhoods. Translate their language. Find the train station. See the inside of the hotel. Talk to someone who lives there.

Places that were once just names on a map, or the location of something troubling on the evening news, can become real.

And then you travel there.

That's when something even more interesting happens.

One of my favorite examples happened in 2022, when a local tour partner helped arrange a home cooked meal in someone’s home.

We were welcomed into the home of a woman named Pnina. Through a translator, we learned about her life, her beliefs, her family, and…equally important, her food. She even made her own olive oil.

Then we cooked.

There we were, a motley crew of Americans, locals, and Pnina, working together in her kitchen. Eventually we did what people everywhere have been doing forever: we sat down and ate together.

When I look back at the photographs from that day, the differences aren't what I notice.  I see big smiles. New friends. Parents. Travelers. Curious people with open hearts and minds.

I see people gathered around food.

Travel has never been more accessible. We can find flights on our phones, read thousands of restaurant reviews, translate a menu in seconds, and build an entire itinerary without talking to another human being.

But you can't book a relationship on Tripadvisor.

That's what makes Zingerman's Food Tours different. Our trips are built on relationships developed over years with farmers, food producers, chefs, artisans, guides, families, and friends. Those relationships give us access to experiences you simply can't find on your own.

You don't just taste the olive oil. You meet the woman who made it.

You don't just eat the food. You stand in someone's kitchen and learn how to make it.

And you don't simply learn about another culture. You sit across the table from someone who lives it.

Guiding has made me more curious, more confident, and less afraid. And that's what I get to help create for other people on our Food Tours: a chance to step outside their comfort zone a little, if they want to. To learn a new skill. To experience something they've only read about.

And it doesn't have to be intimidating. There isn't one right way to see the world. For every faraway adventure we take, others let you take baby steps out of your comfort zone. Part of our job is helping people find the experience that's right for them and then making them feel comfortable enough to be uncomfortable once in a while.

Because the world does something funny when you experience it that way.

It gets bigger and smaller at exactly the same time.

The more places I go and the more people I meet, the more I see what we have in common. We eat together. We celebrate together. We worry about our kids. We take care of our families. We tell stories. We laugh. We argue. And everywhere I've traveled, people make food for the people they love.

The details are wonderfully different. The humanity isn't.

If I could go back to my parents before that first international trip and give them one piece of advice, it would be simple: Live it up.

And they did.

My mom became paralyzed the following year. We couldn't have known what was coming, which makes the fact that we took that trip together even more precious to me now.

So see the world. Be curious. Talk to someone whose life looks nothing like yours. Eat their food. Ask questions because you actually want to hear the answers. Let your luggage get lost once in a while.

You might be surprised by how big your world becomes…and how much smaller it feels.

- Tabitha Mason, Zingerman’s Food Tours Guide

Travel with Tabitha!

Korea | June 22-July 1, 2027

Hungary | October 10 -18, 2027

How Leading Culinary Tours Around the World Changed My Life

When people ask me what I do, the simplest answer is that I design, lead, and execute culinary tours around the world. But that answer only scratches the surface.

Over the years, these journeys have become much more than opportunities to explore food cultures. They have fundamentally changed the way I see the world, the way I feed myself and my friends, the way I interact with my community, and, perhaps most importantly, the way I understand and work with other people across many cultures. 

What began as a professional endeavor became one of the greatest educational experiences of my life.

Travel has taught me seven unexpected life lessons:

1. Food Is Never Just Food—It’s Also Political

Food is political not in the sense of party affiliation or ideology, but in the sense that every food system is shaped by decisions about land use, labor, trade, water, transportation, education, and access. The people who grow, harvest, transport, prepare, and sell our food operate within systems that influence what ends up on our plates and who benefits along the way.

Traveling the world has given me a front-row seat to both the beauty and the challenges of those systems. I’ve met farmers struggling to preserve traditional agricultural practices while adapting to climate change. I’ve spoken with producers navigating rising costs and labor shortages. I’ve seen communities working to protect local food traditions in the face of globalization and economic pressure.

These experiences have made me more aware of the fragility of our food systems and the need to support them thoughtfully. They have also reinforced my belief that food should be valued not only for its flavor, but for the people, resources, and infrastructure required to bring it to life.

The more I learn, the more I believe that healthy food systems are essential to healthy communities. Supporting local producers, reducing waste, protecting natural resources, preserving food traditions, and creating equitable access to nutritious food are not just agricultural concerns—they are community concerns.

Food may bring us together around the table, but it also challenges us to think about the kind of world we want to help create beyond it.

2. Sustainability Isn’t One-Size-Fits-All

In many places, sustainability isn’t a trendy movement or marketing strategy; it’s simply the way people have always lived.

I’ve met farmers who save seeds because their grandparents taught them to, and their communities depend on it. I’ve visited fishing communities that protect local waters because their livelihoods rely on the health of future generations. I’ve eaten meals where nearly every ingredient traveled only a few miles from farm to table, with intention rather than for convenience.

These experiences have challenged my assumptions about what sustainable living looks like. They’ve reminded me that sustainability is often rooted in respect—respect for land, resources, traditions, and future generations.

The people I’ve met around the world have shown me that caring for the earth doesn’t always require grand gestures. Sometimes it begins with just paying attention to where our food comes from and honoring the people who produce it.

3. Abundance Isn’t Measured by How Much We Own

Travel has also changed the way I think about consumption. In many parts of the world, abundance isn’t measured by how much people own. It’s measured by relationships, shared meals, family traditions, and connection to place.

I’ve watched families create extraordinary meals from simple ingredients. I’ve seen communities gather around tables where hospitality mattered far more than luxury. These experiences have caused me to question many of the messages we receive every day about needing more. More things. More convenience. More speed. Instead, I’ve come to appreciate quality over quantity, craftsmanship over mass production, and experiences over possessions.

The most memorable moments from my travels rarely involve something I purchased. They involve conversations, shared meals, laughter, and human connection.

4. Great Cooking Is More About Care than Complexity

Ironically, traveling the world has made me appreciate cooking at home more than ever. Some of the most inspiring meals I’ve encountered weren’t prepared by celebrity chefs or served in acclaimed restaurants. They came from home kitchens.

I’ve learned that great cooking isn’t necessarily about complexity. It’s about care. It’s about understanding ingredients, respecting seasons, reducing waste, and preparing food with intention.

As a home cook, I’ve become more curious, more adventurous, and more mindful. I ask more questions about where ingredients come from. I waste less. I value local producers more. I appreciate the labor behind every meal.

Travel has taught me that cooking is not merely a task. It’s a way to connect with culture, community, and the people we love. 

5. Curiosity Fuels Connection

Perhaps the most profound transformation I’ve undergone has had nothing to do with food at all.

Traveling extensively and sharing meals with people from different cultures, faiths, political systems, languages, and backgrounds have challenged many assumptions I didn’t even know I carried.

It’s difficult to maintain stereotypes when you’re welcomed into someone’s home, even when you know your beliefs may differ. Food has a remarkable ability to bring together people who might otherwise never cross paths. Over the years, I’ve shared meals with farmers, chefs, artisans, business owners, students, retirees, and families from countless cultural, religious, political, and economic backgrounds. I’ve traveled with guests whose life experiences were vastly different from my own and from one another’s. It’s hard to hold onto preconceived notions when you’re standing beside a farmer explaining the challenges facing their family, or sharing a meal with someone whose history and circumstances differ dramatically from yours.

Again and again, I’ve been reminded that most human beings want many of the same things: safety, opportunity, dignity, meaningful work, and a better future for their children. The more people I meet, the less possible it becomes to reduce anyone to a label. Travel has taught me to approach differences with curiosity instead of judgment.

6. Compassion Starts with Listening

One of the greatest skills these tours have strengthened in me is listening. Not listening to respond. Not listening to debate. Simply listening to understand.

Whether sitting around a table in Italy, walking through a market in Mexico, speaking with producers in Japan, or sharing stories with artisans in France, I’ve learned that every person has something to teach. Everyone has a story, and most likely it’s remarkable in its own way.

The world becomes infinitely richer when we spend less time trying to prove what we know and more time learning from others. Listening creates connection. Connection creates understanding. And understanding creates compassion.

7. Every Meal Offers an Opportunity

When I first began leading culinary tours, I thought I was helping others discover the world. What I didn’t realize was how much the world would change me. These experiences have made me more compassionate, more curious, more thoughtful, and more connected to both global and local communities. They’ve taught me that food can be a bridge. A bridge between cultures. A bridge between strangers. A bridge between understanding and misunderstanding.

Most importantly, they’ve reminded me that every meal offers an opportunity, not just to nourish ourselves, but to learn, connect, and become better citizens of the world.

For that, I am endlessly grateful.

In the great words of Anthony Bourdain:

If I’m an advocate for anything, it’s to move. As far as you can, as much as you can. Across the ocean, or simply across the river. The extent to which you can walk in someone else’s shoes or at least eat their food, it’s a plus for everybody. Open your mind, get up off the couch, move.

Where Will You Eat in 2026

Greetings Travelers,

From the hills of Tuscany to the street stalls of Oaxaca, from the coastal flavors of Ireland to the spice-laced markets of Spain—Zingerman’s Food Tours invites you to travel deeper in 2026.

Our 2026 lineup of culinary adventures is your ticket to unforgettable experiences, warm-hearted hosts, hands-on tastings, and behind-the-scenes access you won’t find anywhere else. Whether you’ve traveled with us before or are dreaming of your first trip, 2026 promises new flavors, familiar faces, and extraordinary stories worth savoring.

Italy – Taste the terroir in Chianti, feast in the shadow of Florence, and meet artisan makers who are preserving generations of tradition.

Spain – From tapas in Madrid to family-run bodegas and bustling food halls, explore the bold flavors of this diverse and delicious country.

Ireland – Discover the fresh, modern cuisine reshaping the Irish food scene—from seaweed foraging on the coast to farm-to-table dinners in the countryside.

Mexico – Oaxaca calls! Dive into mole, mezcal, masa, and so much more on this immersive, ingredient-forward adventure.

…and beyond – We’re exploring new regions, new partners, and new stories to share with you soon.

Let’s go!

If you're ready to eat your way around the world with good company and even better food, we’d love to have you with us.

Travel well. Eat with intention. And make 2026 your most flavorful year yet.

Warmly,
Kristie
Zingerman’s Food Tours

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Why Choose Zingerman's Food Tours?

With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.

Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.

Subscribe to Zingerman’s Food Tours emails!

How Art and Traditional Foods Overlap

Greetings Travelers,

When I first started at Zingerman’s over 20 years ago, I’ll admit—I didn’t know much about fine foods. I had a deep respect for flavor, quality, and tradition, but I hadn’t yet realized how profoundly food could connect people across cultures, generations, and geography.

I came from a fine art background and didn’t see the connection between the two until the day I realized that food is art—and art is food.

At their core, both art and traditional food are expressions of culture, identity, and creativity. They tell stories—about place, about people, and about the passage of time. Here’s how the two are deeply connected:

Both Are Cultural Inheritance
Just like a painting or a sculpture, a recipe can be a treasured artifact, passed down through generations. A dish like Tuscan ribollita or Oaxacan mole isn’t just food—it’s a living, edible form of history, shaped by time, migration, geography, and necessity.

Both Rely on Technique, Practice, and Patience
An artisan baker folding dough is no different than a potter shaping clay or a painter mixing pigments. Traditional foods are often created using skills honed over decades—whether it’s hand-pulled noodles, cured meats, or hand-harvested salt. There's beauty in the technique and deep knowledge in every movement.

Both Tell Stories Without Words
Traditional foods, like art, carry emotional and cultural weight. They can represent resilience, celebration, memory, or mourning. A bowl of pho, a slice of Parmigiano, or a glass of grower Champagne can say more about a region than any guidebook ever could.

Both Are Vulnerable—and Worth Preserving
Just as indigenous art forms can disappear when not passed on, so too can traditional foodways. Globalization and industrial food systems threaten both. That’s why seeking out these experiences—eating with artisans, visiting producers, learning their methods—isn’t just about indulgence. It’s about cultural preservation.

Both Can Change How You See the World
Whether you’re standing in front of a fresco in Florence or sharing a home-cooked meal in a small village in Sicily, you’re experiencing something designed to move you. Traditional food, like art, opens your senses and expands your perspective.

Zingerman’s Food Tours is different. Our programs aren’t generic culinary vacations. These are highly curated experiences built on decades of relationships. From the friendship with a cheesemaker in the Jura who lets us taste from his aging caves, to the Parisian baker who unlocks his shop at dawn just to show us how the butter is folded into croissant dough—these are moments that can’t be manufactured.

Food has become a language I speak through travel. It’s changed the way I cook, shop, gather, and host. But more than anything, it’s shown me that food—when shared with intention—can bridge any distance.

I’d love to share that with you.

In Fall 2025, We are traveling to Sicily, Tuscany, Paris & Champagne, and Oaxaca, and I’d love for you to come along. These aren’t just trips—they’re journeys into the heart of a place, guided by the people who make it unforgettable.

See you on the road,
Kristie

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Travel with Zingerman’s through the lens of creativity and culture this coming fall.

Paris and Champagne

October 17-24, 2025

Tuscany, Fall 2025

Oct 6-12, 2025

Oaxaca, Mexico

November,  10-17, 2025

Sicily, Italy

Oct 19-29, 2025

Why Choose Zingerman's Food Tours?

With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.

Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.

Madrid, Spain: The Vibrant Heart of Spanish Cuisine May 2-10, 2026

Why Madrid?

Hello Travelers,

Madrid’s food history is a delicious patchwork woven from regional Spanish influences, royal traditions, and humble peasant fare. Since Madrid only became the capital in 1561 under King Philip II, its cuisine isn’t rooted in ancient local traditions the way other Spanish regions are—but that’s exactly what makes it so interesting: it borrowed and blended flavors from all over Spain.

Exploring the culinary landscapes of Madrid and its surrounding historical towns with Zingerman’s Food Tours offers a fantastic opportunity to immerse yourself in the rich tapestry of Spanish gastronomy and culture.

We start and end in Madrid, the capital of Spain and the heart of Castile. It became a culinary melting pot where aristocratic kitchens, influenced by French cuisine, incorporated spices, seafood, and fine techniques can be found with dishes that reflect the hearty, rustic fare of the region - designed to warm and sustain. It is also the undisputed capital of tapas, a dazzling array of small-plate delights, from classic patatas bravas and gambas al ajillo to more innovative creations.

Madrid boasts incredible food markets like Mercado de Maravillas where we guide you through this vibrant space, offering tastings of fresh produce, artisanal cheeses, and cured meats - all followed by a market lunch.

Central Spain is vast, and with Madrid as our base, we’ll head out to nearby towns, each with its own culinary riches and specialties.

We travel to the ancient city of Toledo to explore and taste its renowned artisanal marzipan (mazapán), a legacy of its Moorish past.

Hop aboard the Strawberry Train to Aranjuez, famous for its sweet strawberries and white asparagus, grown in the fertile lands surrounding the Royal Palace and shaped by a culinary heritage influenced by the Spanish monarchy.

A bus ride into the nearby Sierra de Guadarrama mountains will take us to the town of El Escorial, known for its artisanal cheeses. There, we’ll visit a creamery that produces marvelous goat cheese.

Arganda del Rey is wine and olive oil country. There, we’ll visit a winery and olive mill co-op that has been producing olive oil and wine for over 80 years.

We also travel to Brihuega to see its famous and stunning lavender fields. While not a direct food item, the lavender subtly infuses local honey and other products, adding a unique aromatic touch to the regional gastronomy.

Join Zingerman’s Food Tours and experience the diverse culinary landscape of central Spain—from the bustling tapas scene of Madrid to the regional specialties of the surrounding towns. You'll discover how food is deeply intertwined with culture, providing insight into the history, traditions, and local life of each area.

Madird

May 2-10, 2026

Why Choose Zingerman's Food Tours?

With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.

Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.

The hidden gems of Piedmont, Italy

The Birthplace of Slow Food . . .

The Piedmont is nestled in the northwest corner of Italy just south of the Alps and is a region where gastronomy transcends mere sustenance to become an art form deeply interwoven with the land, culture, and history. Renowned as a culinary epicenter, Piedmont's significance in the gastronomic world stems from a rich confluence of diverse landscapes, a dedication to tradition, and a bold embrace of innovation.

At the heart of Piedmont's allure is its extraordinary terroir. This is a land of dramatic contrasts, from the snow-capped Alps framing the horizon to the rolling hills of the Langhe and Monferrato, blanketed with vineyards. These fertile soils, nourished by the region’s unique microclimates, produce some of Italy's most celebrated wines including Barolo, Barbaresco, and Moscato d'Asti. These iconic wines are more than beverages; they are the lifeblood of Piedmontese culture, reflecting the patience, skill, and deep connection of local vintners to their land.

Piedmont is equally renowned for its truffles, particularly the elusive and aromatic white truffles of Alba, often referred to as "white diamonds." The region's forests become a treasure trove during truffle season, drawing gourmands and chefs from across the globe. Truffle fairs and auctions in Alba celebrate this prized delicacy, which enhances dishes with its earthy, almost mystical allure. This connection between nature and cuisine is a hallmark of Piedmontese gastronomy, where local ingredients are celebrated in their purest forms.

The region is also the birthplace of the Slow Food movement, which emerged in Bra, Piedmont, as a response to the rise of fast food and homogenized dining experiences. This movement champions sustainable farming, local traditions, and the joy of savoring each bite. Piedmont's farmers and artisans embody these principles, crafting everything from creamy robiola and tangy toma cheeses to exquisite chocolates in the town of Turin, where gianduja—a blend of hazelnut paste and chocolate—was invented.

Piedmontese cuisine itself is a tapestry of rich, comforting flavors. Dishes such as Vitello Tonnato (a delicate balance of tender veal with a tangy tuna sauce) and tajarin pasta, often enriched with truffle shavings, showcase the region's culinary sophistication. The hearty stews of Brasato al Barolo (beef braised in Barolo wine) and the celebrated Bagna Càuda (warm anchovy and garlic dip served with fresh vegetables) reflect Piedmont's ability to turn simple, local ingredients into extraordinary creations.

This dedication to gastronomy extends beyond the plate to the cultural experiences that define the region. Festivals—such as the Alba White Truffle Festival and Asti's Palio d'Asti—blend food, history, and community in vibrant celebrations. The region's culinary schools and Michelin-starred restaurants—like Piazza Duomo in Alba—further enhance its global reputation as a haven for food lovers.

Ultimately, what makes Piedmont unique is its seamless blend of natural abundance, artisanal mastery, and a profound respect for tradition. It is a region where every sip of wine, every bite of truffle-laden pasta, and every stroll through its vineyards and markets tells a story—a story of passion, pride, and an unbreakable bond with the land. This enduring legacy ensures that Piedmont remains a gastronomic jewel, inviting visitors to savor its beauty, one dish at a time.

We invite you to embark on an unforgettable culinary adventure with Zingerman's Food Tours as we journey to the enchanting region of Piedmont, Italy, in the spring of 2025. Immerse yourself in the heart of one of the world's most celebrated gastronomic destinations.

See you on the road,

Kristie

Zingerman’s Food Tours Managing Partner

Piedmont

April 14-21, 2025

Why Choose Zingerman's Food Tours?

With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.

Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.

The Secrets of the Jura

Wine and cheese history of Jura, France: Lyon & Jura VOL: 2

Greetings, Travelers!

Welcome to Volume 2 of our spotlight on Lyon & Jura, France.

The Jura region of France, nestled between Burgundy and Switzerland, boasts a rich culinary and wine-making heritage shaped by its geography, climate, and history. Known for its distinctive wines and hearty cuisine, Jura offers a fascinating blend of tradition and innovation.

Here's an overview…

Wine of Jura

Did you know that the Jura is the smallest wine region in France? Tucked away in the hills, this hidden gem spans only 2,000 hectares, and we’re excited to tell you all about it.

The Jura's vineyards are located on slopes with limestone and marl soils, benefiting from a continental climate. These conditions contribute to wines with pronounced acidity and exceptional aging potential.

The Jurassic 5—The region is made up of five special appellations: Arbois, Château-Chalon, Côtes du Jura, L'Étoile, and Macvin du Jura.

Grape Varieties:

• White: Savagnin (the signature grape), Chardonnay (locally called Melon d'Arbois).

• Red: Poulsard, Trousseau, and Pinot Noir.

What makes the jura special? Vin Jaune ("yellow wine") is one of the most iconic and fascinating wines of the Jura region, celebrated for its unique production method, rich history, and distinct flavor profile. Often likened to sherry but entirely its own, Vin Jaune is a product of tradition, patience, and meticulous care. Made exclusively from the Savagnin grape, a white varietal that thrives in the region's limestone and marl soils. After fermentation, the wine is aged in oak barrels for a minimum of six years and three months. During this time, a thin layer of yeast (voile) forms on the wine's surface, protecting it from oxidation while imparting distinctive flavors—developing complex, oxidative characteristics with notes of nuts, dried fruits, spices, and a saline tang.

Cheese of Jura—Morbier and Comté

Morbier and Comté cheeses hail from the Jura Mountains in eastern France, a region renowned for its rich cheesemaking tradition that dates back centuries. Though distinct in character, these cheeses share deep ties to the cultural and culinary heritage of the Franche-Comté region.

Comté is one of the oldest French cheeses and has been produced since at least the 12th century. Born out of necessity by farmers in the remote Jura mountains. They needed a way to preserve surplus milk from their herds during the long winters. Villagers collaborated to pool their milk, creating large wheels of cheese that could age for months. These cooperative efforts laid the groundwork for the fruitières, the traditional cheesemaking cooperatives still in operation today.

Comté is a pressed, cooked cheese made from raw cow’s milk, primarily from Montbéliarde or Simmental cows. Each wheel weighs about 80 pounds and is aged in special caves for 4 to 24 months, developing its nutty, buttery, and slightly fruity flavors. The terroir, the cows' diet, and the skill of the cheesemaker all contribute to the nuanced flavor profiles of Comté, which can range from floral and sweet to savory and robust.

Protected by the Appellation d'Origine Contrôlée (AOC) designation since 1958, Comté reflects the region's deep connection to artisanal cheesemaking. It is one of the most consumed cheeses in France and plays a key role in regional dishes such as Fondue Comtoise and Gratins.

Morbier emerged as a practical solution for small-scale dairy farmers. Traditionally, leftover curds from Comté production were pressed into molds, forming the base layer of Morbier. To protect the cheese during the night, a thin layer of ash from wood fires or vegetable ash was sprinkled over it. The next day, a new layer of curds was added atop the ash, creating the iconic black stripe running through the middle of the cheese.

Morbier is a semi-soft cheese made from raw or pasteurized cow's milk. Its texture is creamy and supple, with a mild, tangy flavor and hints of fruit and nuts. The ash, initially a practical measure, has become a signature aesthetic feature. Over time, Morbier transitioned from a cheese of convenience to a delicacy in its own right, gaining AOC protection in 2000.

Today, Morbier is celebrated for its unique appearance and taste, often enjoyed as part of a cheese board or melted in traditional dishes like Tartiflette. Its evolution reflects the adaptability of Jura cheesemakers, who have preserved its rustic origins while elevating its status.

Both Morbier and Comté are products of the same mountainous terrain, sharing a reliance on the lush pastures of the Jura and the craftsmanship of local cheesemakers. While Comté represents the grandeur and versatility of hard, aged cheeses, Morbier embodies ingenuity and tradition with its striking visual and softer palate. Together, they exemplify the rich diversity and culinary significance of French cheese culture.

Zingerman’s Food Tours will take a deep dive into this beautiful and often untraveled part of France this April. We invite you to come along.

See you on the road,

Kristie

Zingerman’s Food Tours Managing Partner

Lyon and Jura, France

April 9-16, 2025 7 seats remaining

Comté Morbier

Why Choose Zingerman's Food Tours?

With years of experience curating unforgettable culinary experiences, we pride ourselves on our small group sizes, expert guides, and a commitment to supporting local communities.

Our Food Tours take you to the source. If you’re hungry to explore behind the scenes, come with us. We use food & wine to connect to the history of a region, the spirit of its people, and the rhythm of daily life. Zingerman’s Food Tours is your concierge to the best local guides, food, and cultural experiences. Relax, enjoy, and experience the best, because of our long-standing connections in the food and travel world.