visit factory cheese

Pictures may be worth a thousand words. But seeing the cheesemaking process in person is priceless!

We invite you to visit our factory, take a tour, and taste some of the finest cheeses anywhere.

8 Cheese Factories You Can Visit in Wisconsin

Photo courtesy of LaClare Creamery

Most dairies make cheese from cows’ milk, but LaClare is all about the goats. Check out a goat cheesemaking operation on a self-guided tour of the creamery. LaClare sources all of its goats’ milk from within 15 miles of their farm! With it, cheesemakers produce more than a dozen types of goat cheese, including truffle, cranberry cinnamon, blueberry, and maple bourbon.  

Clock Shadow Creamery, Milwaukee

138 W. Bruce St.

Photo courtesy of Clock Shadow Creamery

Not all cheesemakers come from the country! One of Wisconsin’s most recognized urban factories is Milwaukee’s Clock Shadow Creamery , which is especially famous for its cheddar cheese curds, made fresh daily. Artisans also make other types of cheddar and Mexican varieties of cheese. Take a tour and sample Clock Shadow’s cheeses while learning more about the history of cheesemaking. 

Marieke Gouda, Thorp

200 W. Liberty Dr. 

Photo courtesy of Marieke Gouda

Marieke Penterman has been making authentic Dutch gouda from her small farm since 2002. From June through August, she opens her facility to the public for guided tours. Don’t leave without filling your car with various flavors of aged gouda made with fresh milk from the cows at Penterman Farm. 

Union Star Cheese Factory, Fremont

7742 County Rd.  

Photo courtesy of Union Star Cheese Factory

Union Star Cheese Factory has been turning milk from local farms into premium cheese for more than a century. The factory offers 30-minute tours that end with fresh cheese curd samples. Arrive early in the day for the freshest curds. And before you go, visit the cheese shop to choose between more than 40 varieties including cheddar, muenster, Colby, and brick. 

Old Country Cheese, Cashton

S502 County Rd. D

Photo courtesy of Springside Cheese Corp.

Old Country Cheese ’s is famous for its muenster cheese curds and its use of canned milk. Located in the heart of Wisconsin’s Amish country, cheesemakers use 120,000 pounds of milk from more than 230 nearby Amish farms every day to make their 20+ varieties of cheese. Old Country is one of the last remaining cheese factories in the US that uses fresh can milk– a difference cheesemakers swear you can taste. Take home some hard-to-find Juusto, or “bread cheese”, common in Finland and Sweden. 

Bass Lake Cheese Factory, Somerset

598 Valley View Trail

Photo courtesy of Bass Lake Cheese Factory

The family-run Bass Lake Cheese Factory has been handcrafting cheese since it was first established in 1918. don’t make cheese every day, so if you want a tour, you need to call ahead to find out their cheesemaking schedule. You can visit the cheese shop every day, where you will find a wide variety of cheddar cheeses and a selection of other cheeses including swiss, Colby, Monterey jack, Havarti, and more. For a special treat, try their chocolate cheese!

Silver & Lewis Cheese Coop., Monticello

W3075 County Rd. EE

Photo courtesy of Silver & Lewis Cheese Coop. 

Silver & Lewis Cheese Coop. has been making cheese for more than 120 years, with recent owners taking control in 2005. Today they make up to 14,000 pounds of cheese each day from approximately 55,000 pounds of milk from 24 local dairy farmers. Most of their cheese is private label and gets sent to distributors. However, you can visit their factory store to buy various kinds of cheese, especially variations of muenster, farmers, and brick. 

Scray Cheese Factory & Shoppe, De Pere

2082 Old Martin Rd. 

Photo courtesy of Scray Cheese Factory & Shoppe

Originally started by Belgian immigrants in the early 1900s, today’s Scray Cheese Factory & Shoppe is a fourth-generation family-run operation. Scray Cheese uses milk from local family-owned farms handcraft, various types of cheddar, edam, fontina, and gouda cheeses. They do not offer formal tours at their factory, but you can watch them make and package their cheese from viewing windows in the shop, which opened in 2009.

M O R E : If Wisconsin Were a Country, We’d Rank 4th in Total Cheese Production, & Other Cheesy Facts About the Dairy State

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2108 6th Avenue • Monroe, WI 53566 • (608) 325-4636

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The Museum and Welcome Center are closed for the winter season. We will re-open on Thursday, May 2nd, 2024.

We appreciate the 1,400+ guests who visited during the 2023 season.

To schedule a group tour, or if you have an urgent need, please contact the Director, Deb Briggs, at 608.293.2396.

"Cheese Is Our Culture"

Step back in time and discover the amazing history of old world cheesemaking.

National Historic Cheesemaking Center Museum and Green County Welcome Center

The “Gateway to Cheese Country” and the “Cheese Capital of the U.S.A.” Escape to America’s Dairyland with a visit to the only National Historic Cheesemaking Center Museum located in the heart of cheese country, Monroe, Wisconsin.

Onsite Restored Cheese Factory

The Imobersteg Farmstead Cheese Factory. Step back in time more than 100 years to experience this historic one-kettle farmstead cheese factory that produced Brick, Swiss and Limburger using milk from the 40 cow herd of the Imobersteg Farm.

Treasured Cheesemaking History

Do you know – the domestication of milk producing animals; primarily sheep, began 8-10,000 years ago?

Learn more about Green County and Wisconsin’s Cheesemaking History that spans over 180 Years!

Sustaining Business Partners

A great way to show your support for the future of the NHCC, is through Sustaining Partnerships. Partners receive prominent recognition at the NHCC, and recognition each month on the front page of the newsletter & featured individual listings.

Membership Form & Info

The NHCC is a 501c3 non-profit corporation dedicated to preserving for future generations, the rich history of cheesemaking. Efforts to continue the preservation of cheesemaking history is made possible through membership.

Volunteer Information

Involve yourself in “Volunteerism”? Better yet, include “Tourism”……which means becoming one of our dedicated volunteers to staff the National Historic Cheesemaking Center Meuseum and Green County Welcome Center.

Where To Buy Cheese

In addition to the retail opportunities offered at the area cheese factory, there are numerous other retail businesses throughout the City of Monroe and Green County to purchase cheese to take home.

MARCH/APRIL 2024 CULTURE, CURDS AND CHEESY CHATTER [MARCH/APRIL Newsletter]

Volume 17, Issue 2 of  Culture, Curds and Cheesey Chatter…

JAN/FEB 2024 CULTURE, CURDS AND CHEESY CHATTER [JAN/FEB Newsletter]

NOV/DEC 2023 CULTURE, CURDS AND CHEESY CHATTER [NOV/DEC Newsletter]

OCT 2023 CULTURE, CURDS AND CHEESY CHATTER [OCT Newsletter]

SEPT 2023 CULTURE, CURDS AND CHEESY CHATTER [SEPT Newsletter]

The national historic cheesemaking center museum …a tribute to all cheesemakers.

Feel the presence of a strong cheesemaking heritage and experience the great stories our friendly staff is willing to share, bring you an area that was and a traditional that still thrives! The focus of the National Historic Cheesemaking Museum recognizes the importance of the dairy farmers, cheesemaking and all other phases of the industry  from the farm to the market.

Monroe, known as the “Gateway to Cheese Country” and the “Cheese Capital of the U.S.A.” , is a small historic community in south central Wisconsin rich in heritage, tradition, technology, and the hard work of dairying and cheesemaking. An area rich in “Cheese, Beer and Wine” conveniently located just 45 miles southwest of Madison, Wisconsin and 95 miles northwest of Chicago, Illinois.

Envision the manual labor from its humble beginnings in a single farmstead factory in the mid 1850’s, to the first Wisconsin limburger cheese factory in 1868, and to a time in the 1900’s when more than 300 factories dotted the countryside. Discover the leadership and innovation that Monroe area cheesemakers have provided throughout the years, molding Wisconsin into the country’s premier quality cheese producer.

At the National Historic Cheesemaking Center Museum, the past comes alive with tours led by knowledgeable veteran cheesemakers and docents. Then, enter ….”an era that was, that will never be again” as you step inside the Imobersteg Cheese Factory, restored and located on our campus, where each year a 90 pound wheel of Swiss cheese is made right before your eyes, as it was done over 100 years ago.

Things To Do

in the Green County Communities

Albany | Belleville | Brodhead | Brooklyn | Browntown | Juda | Monroe | Monticello | New Glarus

“Very friendly…wonderful display of cheese making in the past…all questions were answered….they were very knowledgeable we enjoyed our visit very much.”

“I was there for the historic cheesemaking festival and it was really cool to see everything going on. Everyone was really friendly and I learned a lot. I met some of the dairy queens and had some delicious cheese from them. I wouldn’t mind coming back again.

“Great hosts,since I am one of them. Stop in and see us sometime especially on Saturday June 1 and see a real wheel of Swiss cheese being made. Looking forward to visiting with you.”

“Fascinating place, and fun, too! Absolutely worth a visit.”

“ Cheese Is Our Culture ”

Come and visit us!

Cedar Grove Cheese Factory is located just outside of tiny Plain, WI, in the heart of Wisconsin’s dairy producing region.  For over 100 years we have worked with local farmers to get top quality milk.  Drive around and you will see farms dotting the valleys and nestled into the sides of hills.

We love to get visitors!  Come and see cheese being made the old-fashioned way.  We tell our visitors about the history and art of cheesemaking and how small-scale production helps us, our environment, and the farmers and local businesses we work with.

We offer tours of our factory – please call ahead for days and times.  Group tours are always welcome.  Our facility is fully accessible for anyone!  You will see premium cheese being made the old fashioned way.  We tell our visitors about the art of cheesemaking, the history of cheesemaking, and the economics of the small scale cheesemaking industry.  You can also visit our Living Machine (TM) to see how our wash water gets cleaned in a beautiful way.  Occasionally we take a day off production for repairs, so we recommend that tour groups call ahead (our wash water treatment facility is always operational).

  Store Hours

Monday – Saturday

9:00 am to 3:00 pm

Closed Sundays

Beginning April 1st our store hours are: 9:00 am to 4:00 pm Monday – Saturday

Please call ahead for tour days and times.

All of the cheese that we make is available to buy in the store. There are also daily specials and specialty cheeses that you cannot get anywhere else.  Plus, fresh, squeaky, direct-from-the-vat cheese curd!  Packages can be sent from our store to your loved ones around the globe.

Plain, Wisconsin is approximately 35 miles from Madison and 7 miles north of Spring Green.  the Cedar Grove Cheese Factory is located less than one mile from WI Highway 23.  From Highway 23, Take County Highway B east 1/2 mile.  Turn left on Mill Road (look for the Cedar Grove Cheese sign.)  You can’t miss our factory on the corner of Valley View Road and Mill Road.

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Tillamook Cheese Factory Tour: This is What You Need to Know

Cheese, please!

Several years ago, during an anniversary trip, John and I visited the Tillamook Cheese Factory without the kids. We’ve told them about it several times, and they’ve always wanted to go. And, really, can you blame them? You get to eat cheese (maybe even ice cream) and count it for school! 

For a true glimpse of how the production of cheese happens, all the way from the dairy farm to your table, nothing is better than a tour of the Tillamook Cheese Factory in Tillamook, Oregon. We recently had the chance to visit the creamery with the kids and everyone loved learning about how cheese (and ice cream!) are made. 

Recently, my parents were in town, and we were looking for things to do in Tillamook, on our way to Cape Lookout State Park . We decided that a Tillamook Creamery Tour was a perfect choice. It was pretty cool a few years ago, but let me tell you! They have made some serious upgrades since our last visit!

Things to know before you visit the Tillamook Cheese Factory for a tour

What are the Tillamook Cheese Factory Tour hours and days?

You can visit the Tillamook Creamery and get your cheese fix almost any day! They’re open from 8 am-6 pm Sunday-Thursday and 8 am-8 pm Friday and Saturday, except for a few major holidays. They do close early or open late on others (like New Years), so be sure to check before you head out if it’s a holiday .   

What is the cost of the Tillamook Cheese Factory tour?

Here’s the best part when you’re on a budget. The Tillamook Cheese Factory tour will set you back exactly $0. 

Yup, it’s totally free. And it includes cheese samples. 😋 Win-win!

Is the Tillamook Cheese Factory tour good for kids?

Yes! Kids of all ages will enjoy the opportunity to “feed” a calf, try their hand at milking, and watch the process of cheese being made from the viewing deck. Because the tour is self-guided, you can adjust the time at each station according to the interest and ages of your kids.

Is there a gift shop or ice cream shop?

Yes! There are actually both. After you’ve taken the Tillamook Cheese Factory tour, head back downstairs where you can browse the gift shop.

Then, if you like, head to the Dining Hall for food and ice cream!

How long does the Tillamook Creamery Tour take?

Because the Tillamook Cheese Factory tour is self-guided, it can take as little or as long as you’d like. However, I’d plan on spending an hour or two to enjoy your time fully.

What about visiting the Tillamook Creamery with food allergies?

If you have a food allergy, you’ll have to read their allergen statement   and decide for yourself if you feel comfortable. In general, we steer clear of the ice cream because Garrett has a peanut allergy, and they do use the same equipment for all their flavors, although they do sanitize between. But, we totally feel comfortable with their cheeses and eat them all the time.

What do you learn during a Tillamook Cheese Factory Tour?

During a Tillamook Cheese Factory tour, you can expect to learn everything about how the creamery is run. You’ll find out how the cows are cared for, the process of making cheese and ice cream, and even get some hands-on learning in the Farm Exhibit.

What is there to see during a tour of the Tillamook Cheese Factory?

The Tillamook Creamery Tour starts with displays featuring their history as well as some interesting facts, such as the fact that they get about 1.6 million pounds of milk a day. And, that that milk is all made into cheese or ice cream within 24 hours. 🤯

Farm Exhibit

At the Farm Exhibit, you’ll learn about how the farmers care for the cows, how much milk is obtained, and the technology they are using to improve the care of the cows.

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Next up, the kiddos can enjoy “feeding” a baby calf and trying their hand at milking a cow.

Did you know that it takes approximately 21 seconds for a professional to clean the udders of a dairy cow and attach a milking device? It doesn’t seem like it would be possible to do that fast, but our kids gave it a valiant try and proved that it is!

Viewing Deck

Down the hall from the farm exhibit is the viewing gallery, where you can learn about the actual process of cheese production.   From how the cheesemakers test the cheese for quality to how they weigh and seal them for transport to the store, you’ll see the entire process in action here.

You can also take a few moments and watch two short videos, one on the production of cheese and one about ice cream, that share even more information. 

Sample Area

After you’ve seen how cheese is made, why not try some free samples? Head to the cheese sample area before heading back downstairs to pick your favorite.

Head down the stairs to the new gift shop to find yourself some treats to take home or just to ogle this custom Tillamook snowboard by Deviation . 

Dining Hall

If everyone’s getting a little hangry or the thought of a fresh grilled cheese and ice cream is perfect, your next stop should be the Dining Hall. With everything from Tempura Battered Cheese Curds to Classic Tomato Soup and a Green Salad, chances are you can find something for everyone.

Last but not least, you really can’t finish a Tillamook cheese factory tour without letting your kids pretend to drive away, can you? Our boys said they were headed to New York…I’m not sure they realize just how long that drive would be! 🤣

There you have it! Our Tillamook Creamery tour review.

What do you think? Does it sound like something you would do?

5 Cheesy Reasons You Need to Tour the Tillamook Cheese Factory

If you still aren’t quite sure if you should do the Tillamook Cheese Factory tour, maybe these cheesy reasons will help you decide. 😉

• It’s a gouda field trip activity near Portland.
• You’ll have a grate day. 
• Their new Visitors Center is looking mighty sharp. 
• Don’t forget your cheddar at home! You’ll want it at The Dining Hall !  
• Cheese Samples?! Yes, please!

Okay, okay, we’ll stop. Do you still wheely like us? 🤪

Seriously, though. The Tillamook Cheese Factory Tour is a great day trip to do with the family for a little bit of fun, some education, and a whole lot of tastiness! 

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Related Posts for Day Trips Near Portland

• Awesome Educational Field Trips in Oregon
• The Best Day Trips Near Portland
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• Cape Lookout: A Must-See on the Oregon Coast

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Tiffany is co-founder of The Stoke Fam. She has been adventuring outdoors with her family since her oldest child was born 13 years ago, and has loved traveling both near and far since she caught the travel bug as a teen. She moved to the Pacific Northwest with her family in 2012 where they first lived in Washington for 5 years before settling in Oregon in 2017.

Tiffany has spent years exploring the PNW. She helps over 20,000 tourists and locals plan their outdoor adventures and family travel each month by sharing things to do and outdoor adventures in the Northwest and beyond.

When she isn't working on The Stoke Fam, you'll likely find her paddleboarding, snowboarding, hiking, camping, or planning her next trip.

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Factory Tours

Celebrating american imagination and industry, 33 tours in wisconsin.

9 Cheese Experiences You Need to Have in Wisconsin

From cheese hats to "cheese orphans" to gourmet gas station cheddar, here's how to experience Wisconsin's epic cheese scene like a hungry local.

By Nicole Haase on January 20, 2023

People call Wisconsinites cheese-obsessed, but we don’t really think about it like that. For us, easy access to literally the best cheeses in the country — and the world — is a given and often something we take for granted. But once you’ve lived here and then go somewhere else, it’s like cheese detox. You miss it and realize how lucky you were to live in this dairy product wonderland. The siren song of squeaky cheese curds might even be the thing that draws you back home.

Want to experience cheese like a Wisconsinite? From award-winning cheese in our gas stations to hours-old curds at our grocery store, here are just a few of the ways that you can indulge in cheese like a true  Wisconsin  native:

View this post on Instagram A post shared by Marieke Gouda (@mariekegouda)

In This Article

1. Indulge in the best of the best. 

At the 2018  US Cheese Championship  held in Green Bay, Wisconsin-made cheeses took home 168 of 348 awards presented at the competition in March, including first- and second-runner-up overall. In addition, state-made cheese swept 26 of 116 categories. Fifty-one  Wisconsin  cheese makers won awards, and 12 companies won five or more awards.

In the years that the  World Cheese Championship  has been held (every two years starting in 1958), the only US cheeses that have won have been from Wisconsin. Eleven world champions have been made here in the state; most recently,  Emmi Roth’s Grand Cru Surchoix  won the title in 2016. 

Marieke Gouda Premium  and  Marieke Gouda Overjarige  were the first and second runner up, respectively, at the US Cheese Championship in 2018. The Thorp-based cheesemaker also won the Grand Champion title in 2013 and second-runner in 2017.  Crave Brothers  in Waterloo won first and second place for their fresh mozzarella and had the second-place white cheddar curds.  Carr Valley’s  Cave Aged Marisa, Gran Canaria and Marisa all won best in class, while eight other cheeses ranked second or third. 

View this post on Instagram A post shared by Carr Valley Cheese Company (@carrvalley)

2. Take a cheese factory tour. 

Ok, we say tour, but honestly, going to the factory is about sampling some of the freshest cheese you’ve ever laid your hands on. If you head out to  Carr Valley  in La Valle early in the morning, you’ll have the best chance of seeing the cheesemakers in action. This company has been making cheese since 1902, making more than 50 different types of cheese. The most decorated cheese company in the U.S., Carr Valley’s Certified Master Cheesemaker, has won more top national and international awards than any other American cheesemaker. 

View this post on Instagram A post shared by Foamation Cheesehead Factory (@chzheadfactory)

3. Make your own cheesehead. 

We here in Wisconsin don’t take ourselves too seriously. When Chicagoans started calling us “cheeseheads,” they meant it in a derogatory manner. Instead, we embraced it and made it our own. The giant foam cheese hats are sort of an international symbol of Wisconsinites.  The factory that makes them  has a wide variety of foam cheese products. The now-ubiquitous symbol of our state started as a single hat carved from the foam inside a couch cushion back in the mid-90s. Since then, the company has created a whole line of cheesy foam products, from koozies to Christmas tree toppers. 

View this post on Instagram A post shared by Fromagination (@fromagination)

4. Grab some cheese for the road. 

Getting the full Wisconsin cheese experience is hungry work. You’ll find yourself driving all over the state and need some road trip snacks when you do. Any full-sized interstate-adjacent gas station in Wisconsin will have at least a small display of Wisconsin cheese. Some offer up cheese and sausage snack packs. Others have fresh cheese curds. No matter what you find, you can bet that the cheese we Wisconsinites find in our gas stations is better than what most people see at their city’s best grocery stores. 

Case in point? Nearly every interstate exit features a cheese factory or outlet shop on the I-94 that goes from Madison to the Twin Cities. Before leaving town, we recommend stopping at Madison’s  Fromagination  for local artisan cheese. Up the road is Tomah, and the  Humbird Cheese store  is right off the exit ramp and is the perfect place to stop for a road trip snack. They sell more than 100 tons of Wisconsin cheese from more than 25 makers yearly. It’s the ideal place to stop for a snack, though perusing the selection here will probably take longer than your standard pit stop. The most challenging part is deciding between the 5-, 10- and 12-year aged cheddar. 

View this post on Instagram A post shared by West Allis Cheese (@westallischeese)

5. Take home a “cheese orphan.”

Though they probably didn’t invent the idea, the folks at  West Allis Cheese Shoppe  have a bin near their checkout that holds what they call “cheese orphans.” These are the ends of blocks or rounds that are packaged and sold in small amounts — usually an ounce or two. Peruse the orphans and take this opportunity to try stuff you’ve never thought to try before. It’s a great way to sample new things or to try something that’s normally beyond your cheese budget. The $7 orphan of 10-year aged cheddar is my best cheese orphan find, but really, you can never go wrong. Grab a box of crackers, a summer sausage and your orphans that makes for a pretty spectacular meal for a football Saturday or Sunday. 

View this post on Instagram A post shared by Roth Cheese (@rothcheese)

6. Spend a day (or three) in cheese country. 

In south-central Wisconsin, Green County — and its county seat, Monroe — are the epicenter of Wisconsin cheese, though it’s not a stretch to think this might be the center of all cheesemaking in the US. Sometimes known as the “Gateway to Cheese Country” or the “Cheese Capital of the US,” this area was once home to hundreds of small cheese factories. Though that number has shrunk to the dozens now, there are still plenty of cheesemakers to visit and sample here, including award-winning  Emmi Roth . 

View this post on Instagram A post shared by Wisconsin Cheese (@wisconsincheese)

Monroe is also home to the  National Historic Cheesemaking Center , where you can learn about hundreds of years of Wisconsin cheesemaking history and tour a restored cheese factory before heading into town to  Baumgartner’s , Wisconsin’s oldest cheese store, where they serve up some of the most unique and delicious cheese sandwiches you can dream, including a Limburger option that comes with a breath mint.  Chalet Cheese Cooperative  in Monroe is the only cheesemaker in America producing Limburger, and it’s been that way for nearly 50 years. The stinky cheese is one folks either love or hate, but if you want it, they know how to make it. 

Green County was where many Swiss immigrants to the Midwest settled, so Swiss cheese is a particular focus here. New Glarus is a true “Little Switzerland” right here in Wisconsin. Home to the  Swiss Center of North America , this small town has some of the best Swiss food and culture outside Bern. Get traditional fondue at the Glarner Stube and stock up on local cheeses at  Edelweiss Cheese Shop . Though it’s not cheese related, you’ll also want to stop at New Glarus Brewery, an award-winning craft beer spot that only distributes here in the state. 

7. Meet the kick-butt women of Wisconsin cheese. 

Wisconsin is the only state that requires its cheesemakers to be licensed. It’s also the only state to have a master cheesemaker program. Of 1,200 licensed cheesemakers in Wisconsin, less than 60 are women. But the women who are producing are undeniably impressive. Julie Hook at  Hook’s Cheese  in Mineral Point is still the only woman ever to win the World Cheese Championship. Marieke Penterman is the woman behind the  Marieke Gouda  cheese mentioned above that won second and third place in the country at the most recent US Cheese Championships. Katie Fuhrmann of  LaClare Farms  makes artisan goat milk cheeses, and her Evalon won the 2011 US Cheese Championship Best in Show.

8. Make your cheese squeak. 

When making cheese, milk is pasteurized until the whey and curd separate. Then, the whey is removed, and the curd is pressed to remove even more moisture and eventually create the wheel or block of cheese you’re used to seeing. But the curd itself is also edible. They’re generally roughly a peanut shape, and they’re a bit springier than most cheese. The moisture and unpressed texture are what squeak against your teeth as you bite into them.

Cheese curds are best eaten within hours of being produced. Unfortunately, the opposite of most cheese, they actually get worse as they age, so they’re frequently only found in places that have cheese production facilities. It makes sense, then, that curds are fairly unique to  Wisconsin . Of course, everyone here has their own personal favorite curds, but that usually has to do with the proximity — and therefore freshness — of the curd. 

The curds at  Ellsworth Cooperative Creamery  are so good they’ve been given their own festival. Their special packaging helps keep the curds tasting fresh longer than most, but heading right to the Ellsworth-based factory way out in the west-central part of the state is really the best way to get them. At Wisconsin’s only urban cheesemaker,  Clock Shadow Creamery , they start their curd-making sometime before the sun comes up and have them on store shelves before most of us have even woken up. That schedule ensures the freshest, most flavorful and squeakiest curds around. 

9. Ignore the rules. 

When cheese is as delicious, plentiful and inexpensive as it is here in Wisconsin, you don’t follow any recipe “guidelines” that suggest a ½ cup of cheese for an entire meal. Instead, when you’re in Wisconsin, take the opportunity to cook with cheese and then go nuts. And since the grocery store brand of cheese is as lovingly made as the rest of the good stuff here and costs less than $2 each, we don’t feel constrained or judged by these recipes. Add some sharp cheddar. Empty the bag of mozzarella. Throw in some Monterey Jack.

Like many of us ignore meager suggestions about one clove of garlic in favor of eight, cheese amounts in recipes are only suggestions as far as Wisconsinites are concerned. We’re the folks that put cheddar cheese (often in the shape of the state of Wisconsin) on top of a slice of apple pie. Need a little more convincing? A 2018 study linked cheese consumption to a longer life, so there’s no reason not to go ahead and eat cheese like a Wisconsinite wherever you are. 

Hungry for more? Head to our sister site, Farm Flavor, to learn about  Wisconsin cheese on the international stage .

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Tillamook Cheese Factory Tour: A Perfect Indoor Escape in Oregon

The Tillamook cheese factory offers free tours of the process to create 171,000 pounds of cheese daily. A perfect stop along the Oregon coast.

We knew the name Tillamook from the award-winning cheeses we had purchased so many times when we lived in California. What we discovered was an ice cream, creamy fudge, and cheese factory tour that blew our mind. Each day they make 171,000 pounds of cheese.

Tillamook County is along the Oregon coast. Its high rainfall, rivers, and ocean create a fertile region that naturally grows nutrient-rich grass, perfect for dairy cows.

The first Tillamook County cheese to win an award did so at the 1904 World’s Fair in St. Louis. Since that time, they have earned over 750 awards. Being farmer-owned, the milk goes from farm to cheese in less than 24 hours. The cheese is then aged from 60 days to over 3 years. And the best part, all products are made as naturally as possible.

Our Tillamook Cheese Factory tour

Stepping inside was a sharp contrast to the natural coastline we had been enjoying. It was bright, lively, and filled with happy people. No wonder it draws over a million visitors each year. The self-guided factory tour is fascinating. Best shared in photos (shot through the glass observation windows):

After the tour

The self-guided tour ends with samples. Then you are in the shop, more specifically, you are standing in front of a refrigerated cheese counter. You can pick up whichever cheeses have inspired you.

I imagine we are not the only ones who left that day with a sampling of cheeses and crackers. We also ordered sandwiches and enjoyed a picnic at our next coastal stop.

What you need to know for your free Tillamook Cheese Factory tour

• You can’t miss it if you are on driving along the Oregon coast on Highway 101 through Tillamook, but just in case, it does have an address: 4175 Highway 101 North.
• Open at 8 am every day (except Thanksgiving and Christmas), closing at 6 pm in the winter, 8 pm during summer.
• The factory tours are free and self-guided.
• There is plenty of free parking.
• Learn more at their official website .
• Cheese fans can pick up a copy of The Tillamook Cheese Cookbook: Celebrating Over a Century of Excellence .
• Tillamook can also be visited as a Portland day trip .

Save on your trip with these resources

These are our go-to companies when we travel. We believe this list to be the best in each category. You can’t go wrong using them on your trip too.

• Flights : we use Expedia for the best and cheapest flight options.
• Accommodations: we use Booking.com (hotels), VRBO (self-contained), or Hostelworld (budget).
• Cars (gas or electric): we use RentalCars to search for deals and dealer ratings.
• Motorcycles : we have heard good things about BikesBooking .
• Campervans or Motorhomes : we use Campstar where Albom Adventures readers get a 3% discount.
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Check out our travel resources page for more companies that we use when you travel.

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Have you visited the Tillamook factory? Have you enjoyed any of their products?

You might also like:

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• Astoria: Highlights of Oregon’s Northernmost Coastal Community
• Multnomah Falls: Another Reason to Fall in Love with Oregon
• Giant Redwood Trees of California Put Life in Perspective
• Seattle Itinerary: Top 10 Things to Do in Seattle in a Weekend

About Rhonda Albom

Capturing the essence of travel through photography, Rhonda Albom is the primary author and photographer at Albom Adventures. She is an American expat based in New Zealand. She travels the world with her husband.

Reader Interactions

July 14, 2016 at 12:26 pm

How cool! I didn’t know there were tours – but the samples are probably a bad thing as some of us (Rob!) have no self control. We’ll have to make the detour next time we’re in the area!

Rhonda Albom

July 14, 2016 at 12:40 pm

Free, self guided tours. And the sample bins have only toothpicks, so you can’t over eat. Of course the ice creams they sell are huge.

Suze - Luxury Columnist

July 11, 2016 at 10:17 pm

I’m a bit of a cheese fanatic so I’d love this, did you have a favourite?

July 12, 2016 at 8:06 am

The pepper jack was my favorite. I don’t know if they have any variety of pepper jack here in New Zealand, I should take look.

Barbara Radisavljevic

July 11, 2016 at 3:38 pm

I’ve missed this because I always stayed on I-5 on my way to Oregon. Looks like I’ll have to take 101 next time.

July 12, 2016 at 8:03 am

It is a fantastic drive, well worth the extra time, if you have it.

Elaine J Masters

July 11, 2016 at 12:55 pm

So many memories of visiting Tillamok cheese factory as a kid with my parents! In those days we were allowed on the factory floor. I can still imagine the smell! Thanks for taking me back.

Getting to go out on the factory floor would be so interesting, but probably dangerous with all those moving parts. I can see why they closed it off as they became more popular.

July 11, 2016 at 7:39 am

Love Tillamook cheese and YES! we have been to the factory! Have a lovely day!

July 11, 2016 at 9:51 am

Did you get ice cream when you visited?

July 11, 2016 at 6:33 am

What in interesting tour, Rhonda. I’ve always wanted to visit a cheese (or chocolate) factory, but never had a chance. This is most likely Cheddar cheese, isn’t it?

July 11, 2016 at 9:50 am

We lived in San Francisco for 15 years and never made it up here – don’t make our mistake, hope in the car on your next adventure and head north, at least to Astoria. It is incredible.

July 11, 2016 at 6:01 am

Wow, that’s something else such a cheese factory than my puppy little Swiss mountain cheese production rooms at the farmers which I visited 😉

July 11, 2016 at 9:49 am

LOL – I would imagine this is bigger than most cheese producing places in the world, however it is still farmer owned and operated. Amazing, isn’t it?

July 10, 2016 at 10:18 am

I love cheese. All kinds, shapes and sizes. I’m not sure I want to see it made though. Industrial cheese making, even on a small scales takes away the romance somehow.

July 11, 2016 at 9:48 am

LOL – Actually, it was pretty impressive, and then hubby and I purchased some cheese and crackers – bringing back the romance of it.

Rachael@safari254

July 10, 2016 at 5:37 am

I feel like I’ll be judged for this but I one of those people who only likes cheese when it’s on a pizza or in a burger or a sandwich

July 10, 2016 at 9:32 am

There is no judgement here. Since I have been loosing weight I barely eat any cheeses. But I do love them.

July 10, 2016 at 5:06 am

Kind of crazy to think those big block are cheese. That is fascinating! I would love to stop by the factory. I have tried TIllamok’s ice cream and it is delicious.

Can you imagine 42 pound blocks of cheese?

July 10, 2016 at 12:45 am

We fell in love with Tillamook cheese on a trip to Oregon years ago and always look for it when we are in the States.

July 10, 2016 at 9:31 am

I will be looking for it on my next trip to the states as well.

July 9, 2016 at 9:47 pm

I love watching food production processes especially when the outcome is so delicious. This cheese looks similar to a cheddar – delicious!

I am pretty sure it is cheddar.

July 9, 2016 at 2:42 pm

A cheese factory, woo hoo a girl after my own heart. It’s been a while since I’ve seen cheese made, and it wasn’t anything as fancy as this. There’s a shop that sells the best veggies and cheese not too far from here, I often go to “sample” the merchandise. Many samples, their cheese samples are the highlight.

July 10, 2016 at 9:30 am

I had never seen cheese made in this quantity before, it was pretty impressive.

July 9, 2016 at 2:33 pm

“Each day they make 171,000 pounds of cheese.” WHAT??? Holy cow!!!! (Didja get the pun? lol) I adore cheese! I’m a real Northern girl at heart and would put cheese on everything if I could. Those cheeses look fabulous. There are so few cheeses I can get in Egypt. And those that are marked as Cheddar or Gouda, really don’t taste like it. It’s kinda depressing. 🙁

July 10, 2016 at 9:29 am

That’s exactly what I thought, and yes I got the pun and even laughed. Sorry you can’t get good cheese. I am one of the lucky ones, I live in a dairy country.

Michelle | michwanderlust

July 9, 2016 at 1:52 pm

I’m not a fan of artisan cheese (the taste is a little overpowering for me) but I do like seeing how it’s made! I especially like supporting these traditional businesses. No food tour would be complete without samples!

July 10, 2016 at 8:44 am

The cheeses you are looking at here are everyday products, most likely a cheddar.

July 9, 2016 at 9:51 am

those blocks are huge!! in The Netherlands cheese are also huge, but instead of blocks, they are round. It seems less industrial 🙂

July 9, 2016 at 1:33 pm

Can you believe it, 42 pound blocks of cheese.

Yolanda Renee

July 9, 2016 at 9:02 am

The coast of Oregon is such a lovely, lovely place. And a place for cheese lovers too! We used to vacation there every summer. Miss it much!

July 9, 2016 at 1:32 pm

I was only there once, last month, and I already miss it.

Ellen @ The Cynical Sailor

July 9, 2016 at 5:58 am

I’ve been there a couple of times. It’s a fun and tasty outing!

It’s a perfect break for a tasty snack.

L. Diane Wolfe

July 9, 2016 at 2:31 am

We drove through Tillamook so many times but never stopped at the factory. How fascinating.

July 9, 2016 at 1:31 pm

Not even for ice cream?

Comedy Plus

July 9, 2016 at 2:15 am

Yes I have visited the cheese factory in Tillamook. Huge and wonderful place.

We eat a lot of Tillamook cheese too.

Have a fabulous day. 🙂

July 9, 2016 at 1:30 pm

I am glad you made it here. I can’t believe how long I lived in the SF bay area and never visited Oregon.

July 9, 2016 at 12:48 am

That is very cool…

I thought so too.

Paula McInerney

July 8, 2016 at 8:50 pm

You did do well shooting through glass, which is never easy. I love, love, love cheese and have been through factories in Emmental in Switzerland.

Mary {The World Is A Book}

July 8, 2016 at 6:41 pm

I love Tillamook cheese and ice cream. Would love to visit this great factory one of these days. Factory tours are so fun to do to get the behind the scenes stories. I know I wouldn’t have left empty handed.

There was a queue for ice cream the entire time we were there, the cones looked huge, and everyone looked like they were really enjoying it.

kelleyn rothaermel

July 8, 2016 at 6:37 pm

My favorite! So delcious!

July 9, 2016 at 1:29 pm

You would love the sample line at the end 🙂

July 8, 2016 at 6:23 pm

This was great to see, and it looks like it would be delicious tasty cheese. My favourite! I’ve seen cheesemaking at a local NSW University and it was ‘not behind a glass wall’ so it was very mmmmm ‘stinky.’ I love cheese!!

July 9, 2016 at 1:03 pm

The cheese was smooth and creamy, and I hadn’t thought about the smell, so I am guess I am no thankful for the glass.

Cascia Talbert

July 8, 2016 at 12:58 pm

We used to get Tillamook cheese all the time when we lived out west. It looks like you had a lot of fun touring the plant. Have a terrific weekend.

July 9, 2016 at 1:02 pm

I am sure I would visit again if I lived nearby.

Alex J. Cavanaugh

July 8, 2016 at 11:54 am

I’d want one of those big blocks of cheese! Really cool shots of the factory.

July 9, 2016 at 1:01 pm

LOL – Could you eat it all before it goes off? It’s 42 pounds of cheese.

July 8, 2016 at 11:15 am

I wonder how much one of those super big blocks would go for?

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Privacy Overview

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Sat: 10:00 am to 2:00 pm

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9001 North Lander Ave. Hilmar, CA 95324

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209.656.1196

Schedule your tour at Hilmar Cheese Visitor Center!

Fun for all! Public ice cream making tours, free STEM school field trips, tours for bus groups and more.

NEW AgXscape An escape game challenge

Reserve your spot for a public AgXscape Game!  “Secret Agent” teams of 2-4 adults or up to 6 with children progress through a series of simulated dairy farm challenges to unlock the secret answer. Fun game style, not in a immersive escape room. Offered year-around on Saturday at 10:15 am. Then plan to enjoy lunch in our Café. Fun team building activity for employers, organizations and those seeking something fun and different! See the booking schedule for AgXscape special hours during summer and during the school vacations for Thanksgiving, Christmas, New Year’s Day and Spring Break (closed on the official holiday). Groups of 10 players or more or schools may reserve a private AgXscape challenge by completing this form . Six challenge sets can accommodate up to 36 players total per 45 minute session. See our current openings and reserve a date.

Public Ice Cream Making Tours

Reserve your spot for a public ice cream making activity and tour! “Shake, rattle and roll” with this hands-on activity to freeze a fun-sized bag of ice cream, watch the cheesy MOOvie, explore the exhibits, see the BIG CHEESE and get a special gift at the end! Offered year-around on Saturday at 11 am and then plan to enjoy lunch in our Café. Summer tours Monday-Saturday: June 2-August 25, Holiday tours Monday-Saturday during the school vacations for Thanksgiving, Christmas, New Year’s Day and Spring Break (closed on the official holiday). Groups of 10 or more may reserve private tour by completing this form . See our current openings and reserve a date.

School & Youth Tours

Experience STEM in Agriculture! Free Public and Private School Tours.

Join us for a fun and educational field trip in the Central Valley! Hands-on activities to explore the science and technology in dairies and cheese making. Viewing windows to see employees package the Big Cheese, 640 lb. blocks.  Organized and led by trained tour guides, safe and fully accessible. All students receive free cheese samples, a hairnet, Daisy’s Dairy “ABCs” booklet and a souvenir pencil.

K to 8th Tour and FREE Ice Cream Making Activity, 90 minutes Educational tour plus actual hands-on ice cream making. Each student makes his/her own ice cream during a lesson that integrates science, math and reading while developing listening and direction following skills. A food safety theme is emphasized. Each student will enjoy his/her own personally created ice cream sample.

4th Grade to Adult Tour And FREE Cheesemaking Experience, 90 minutes Educational tour plus actual hands-on cheesemaking. Student teams follow the scientific method to make cheese; measuring volume, weight, time and temperature. The lesson integrates reading, writing, critical thinking, teamwork and decision making to achieve results. Food safety is emphasized along with nutrition concepts.

Free for all public and private classes and homeschools (minimum student group of 10) associated with a school district, reservations required.

School Tour Start Times – 9:30 am (or earlier), 11:00 am (groups often eat lunch in our park before the tour), 12:30 pm and afternoon times available, Monday through Friday.

School Tour Months – January through October Group Size – Minimum 10 and Maximum of 125 students plus chaperones rotating through the program. Groups of fewer than 60 students may be combined with other small groups.

Scout Tours Earn a Patch $4 per scout 45-60 minutes. Tours available after school by reservation. Choose between the tour and ice cream activity for all ages or tour and cheesemaking activity for scouts 9 years or older. Request a tour today!

Bus and Group Tours

Stop For The Cheese – Stay for Lunch! The best stop along Highway 99 from San Francisco to Yosemite. Free cheese tasting, front door drop-off/pick up with ample bus/group parking and motor coach operator and tour director thank you gifts. A great comfort or meal stop with a Café, Peet’s Coffee & Espresso Bar and an ice cream counter. Drop-by buses are welcome. Your guests will love complimentary fresh cheese curds called “squeakers.”

For groups planning a tour, lunch and shopping time, allow about 1.5 hours or so.

Tour Group Meals by Hilmar Cheese Company Catering Culinary Agri-tourism! Learn how cheese is made then enjoy a catered meal featuring our homemade Cheese Chowder Soup and famous Cream Cheese Brownie or Cheese Pie (better than any cheesecake!). We offer breakfast, lunch, dinner, charcuterie boxes and a dessert sampler. Motor coach operator and tour director meals are complimentary with a catered meal for 30 paid guests or more. Pricing is inclusive of tax. If you don’t see what you would like, let us customize a meal for you.

Behind The Scenes Motorcoach Tour Only available to our motorcoach guests by reservation. Please call 209.656.1196. Our tour guide boards your coach to take a 15-minute drive through the world’s largest cheese and whey manufacturing facility. Only available if you come aboard a bus.

Please fill out the request form below for more information

Free Self-Guided Visitor Center Tour

Learn at your own pace how cheese is made and explore interactive, hands-on exhibits about cows, dairies and cheesemaking. Watch Daisy’s MOOvie, ask any staff member to start the show. See employees package the “big cheese” – 640 lb. blocks of cheese. The facility is accessible. Call 209.656.1196 to see if the second level exhibits and viewing windows are open if you plan to visit on a Saturday.

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Visit the Crowley Cheese Factory

Crowley Cheese began in the Crowley's farm kitchen in 1824. The Crowley Cheese Factory, built next to the farm by Winfield Crowley in 1882 — and now A National Historic Place — is the oldest continuously-operating cheese factory in America.

Visit us to see the factory and to see how cheese used to be made entirely with hand tools and traditional methods — at our historic cheese Factory, located near Okemo Mountain, in picturesque Mount Holly, Vermont.

Crowley Cheese and other local Vermont food specialties are available for purchase at the Factory shop , open Monday through Saturday (and Sundays beginning Memorial Day Weekend). If you want to see the cheese making, please call in advance to confirm the cheese making schedule (802) 259-2340.

Crowley Cheese is a Better Cheddar

Award-winning Crowley Cheese has been made from the same unique cheddar recipe, in the same manner, since 1824. Hand-made with raw milk, it's cheese the way it used to be — all natural, with no additives or preservatives.

Crowley Cheese is one of a very small number of genuine American cheeses. Very few cheeses originated in the United States; most came to this country with the various immigrant groups who settled here. The Crowley cheddar recipe incorporates a rinse of the cheese curds which is not part of a regular cheddar recipe. It results in a cheese which is moister, creamier, less acidic, better melting and faster aging (sharper!) than a regular cheddar. Crowley is available in many different degrees of sharpness and flavors .

If You Can’t Visit, You Can Still Order

Unique, historic, American, handmade Crowley Cheese is a delicious treat — all year round. It also makes a special gift. Family, friends and business associates love receiving this quintessential taste of Vermont. Visit the Crowley Online Store or call us at the Factory to order a shipment of Crowley Cheese.

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The Cheese Factory

Twice a day 22 farmers deliver their milk to the fromagerie (cheese dairy), milk from cows that graze the lush grass and fragrant flora of alpine meadows situated between 800 and 1600 m above sea level (2400-4800 ft). Under the watchful eyes of visitors the masters cheese-makers and their team produce up to 48 wheels of Gruyère a day, observing the stingent AOP (appellation d’origine protégée) specifications.

Figures The cheese dairy is equipped with four vats with a capacity of 4’800 litres, and a cellar used to mature 7’000 wheels of cheese.

The production The cheese is producted 2 or 4 times a day, between 9.00 am to 12.30 am, according to the season. The duration a cheese production is 2 and half hour.

Presentation of the masters cheese-makers They share the same surname, a relationship of small cousins, the occupation of master cheese-maker and since December 2004 the same responsibilities. Jacques and Nicolas Ecoffey take over the direction of the Cheese dairy . Jacques and Nicolas Ecoffey have just obtained respectively the best “Maîtrise fédérale” results of Switzerland and the second the best one for the french part of Switzerland.

La Maison du Gruyère, Place de la Gare 3, CH-1663 Pringy-Gruyères

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Emilia Delizia

Emilia Delizia | Food Tours Parmesan, Balsamic, and Ham

The Parmesan cheese tour – Parma: Parmigiano Reggiano Factory departing from Bologna, Modena, Reggio Emilia.

Parmesan, Balsamic & Ham Tour - Foodie's Delight Tour

Modena Food Walking Tour

Afternoon Aperitivo Tour

Embark on an authentic gastronomic adventure with our comprehensive guide to the heart of Parmesan cheese production - Emilia Romagna. From the rolling pastures of Modena, Parma, and Reggio Emilia to the bustling dairies in the provinces of Bologna and Mantua, discover the art of Parmigiano Reggiano, the 'King of Cheeses.' Produced just once a day in these historic regions of northern Italy, Parmesan is not just cheese; it's a symbol of Italian heritage and a global ambassador of Italian cuisine. Journey with us through family-owned businesses and organic cooperatives, where tradition meets passion, and the raw milk of local cows transforms into golden wheels of Parmesan. Witness the cheese-making process firsthand, from the curdling of the milk to the meticulous aging in cellars, a practice rooted deep in time. Experience the robust, complex flavors of a cheese that's been expertly aged for a minimum of 12 months, earning its DOP certification and the honor of being called Parmigiano Reggiano. Whether you prefer a guided tour complete with English-speaking guides and convenient hotel pickups or wish to embark on a self-guided exploration of Parmesan dairies, we've got you covered. As you journey through the picturesque landscapes of Emilia Romagna, savor the exquisite pleasure of Parmesan cheese savored in its homeland. Let's start your Italian cheese journey today.

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How to see the Parmesan Production at a Dairy in Italy, Find Your Cheese Tour Now.

Parmesan cheese is produced only once a day and you will find it only in a small area in northern Italy. In fact it is mainly produced in Modena, Parma and Reggio Emilila however there are some producers in the Bologna and Mantua provinces. To see the production it is recommended to arrive at the dairy between 8.15 am and 9.30 in case there is a possibility to see larger producers where the cheese making process ends later. The visit lasts about 1 hour and 30 minutes. Guests will be able to see with their eyes the whole process, from raw milk, the making of the curds, the brine process and the ageing cellars. There are about 300 dairies in the DOP production areas and Emilia Delizia has selected some of the best places to see the cheese making. We visit family owned businesses or organic cooperatives where the Parmean or Parmigiano Reggiano as we call it in Italy. The milks come from cows owned by the producers in the area, and this milk must reach the dairy within 2 hours as it is specified by the consortium. Parmesan cheese is then aged for a minimum of 12 months before receiving an inspection and only then if it is approved it become a DOP product and it can be sold as Parmigiano Reggiano. Emilia Delizia can organise a tour of the facility that produce the cheese, normally we can pick up the client from their hotel from Bologna at 7.15 am, or from Modena and Parma at 8.15 am. We can organise a car with driver to pick you up and an English speaking guide, however if you have your own car we can set you an itinerary that you can follow and save money on the chauffeur fees.

Parmesan Dairies To Visit On Your Own Around Modena

One of the pleasures of travelling through Italy most definitely lays in its food, especially when enjoyed in unique and picturesque settings. Emilia Romagna has a lot to offer in the way of traditional cuisine, most local dishes have made it worldwide and their success now graces the dining tables of all food enthusiasts around the world.

When enjoying local cuisine with simple or complex dishes – be it at a restaurant, a trattoria or in other such places that celebrate foodies’ needs with great food from the tradition of Emilia Romagna cooking – keep in mind that some of the ingredients you’re tasting are locally sourced and belong to the very history and culture of the Italian region. This is the case for the fames Balsamic Vinegar of Modena, for several kinds of ham and cold cuts made in the area, and is also true for Parmesan cheese.

While it is also employed in several dishes throughout Italy and abroad, and is enjoyed as a topping for pasta and other foods everywhere in the world, Parmesan is notably known in Emilia Romagna as a traditional cheese that can be tasted on its own. As it’s true for many different kinds of dairy products that can be found on a cheese platter, Parmesan can (and should – at least once in one’s life) be eaten as a standalone experience, but not many tourists think about doing this during their trip to Italy. Foodies are more likely to know about this, but everyone should experience Parmesan in its pure form, and going to visit a dairy where the cheese is produced is the perfect way to sample the goods and marvel at the production process and cutting method employed for this Emilia Romagna treasure.

Here are some dairies in the province of Modena that you can visit for tastings, guided tours of the facility, and to shop Parmesan, local products and souvenirs.

Società Agricola Montorsi, Book your Parmigiano Reggiano Tour with them.

This dairy is located just outside Modena and as such can be easily reached if you’re already visiting the city proper. Founded in 1949, this dairy has perfected the production of Parmigiano cheese and the raw materials are all locally sourced, to achieve Parmesan aged for up to 36 months where the milk employed hasn’t suffered any losses in quality through the supply chain. The dairy, opened every day from 8:30 to 12:30 and from 15:30 to 19:30 (open only from 8:30 to 9:30 on Sundays for a brief stop to shop for Parmesan and more), offers a variety of guided tours and tastings for locals and tourists (also in English and with audio guides available). Tourists will be able to choose from breakfast tours, a daily tour (with a visit of the Parmesan dairy factory, a vinegar place and lunch at a local restaurant) or other events such as a workshop weekend where visitors will take part to the production of the cheese and learn more about local culture. Please see antica latteria ducale for info.

Caseificio Rosola, Parmesan Guided visits.

Located near the city of Zocca, in the province of Modena, this dairy factory can be visited throughout the week (it’s closed on Mondays and on Friday afternoons, opening hours are 9:00-12:30 and 16:00-19:00). Since the location varies from other dairies closer to the city of Modena, in here you’ll be able to find products related to the mountain territory. Here you’ll be able to sample and purchase a type of Parmesan made from the milk of a white- coated breed of cow from the territory of Modena.

Caseificio San Pietro

The dairy is located near the city of Sassuolo and you can book guided tours of the entire production line of Parmesan, or experience the single phases of the process such as the preparation of the milk and the cheese, the storing area and learn about the aging process. In the dairy’s shop you’ll be able to sample and purchase Parmigiano cheese. Please see their site.

Caseificio 4 Madonne

Through booking, it’s possible to take part to guided tours every day, and they will last 1-1 and a half hours. depending on the type of tasting experience you choose, which will include sampling Parmesan with different aging periods, local cold cuts, balsamic vinegar, wines and more. You’ll have a chance to explore the history and production process of the cheese through the dairy, and you’ll witness the incredible storage for the Parmesan cheese wheels. More info here.

Caseificio Belvedere

This dairy is located further from Modena, but still retains those aspects of the city’s culture and tradition, with a different spin. Near the towns of Maserno and Montese, the Caseificio Belvedere offers the usual tours and tastings of Parmesan along with other peculiar culinary experiences of the Apennines. In the dairy’s shop, you’ll find local produce, Parmesan cheese and more.

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Cheese Lovers are welcome - Syrovarnya

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“Cheese Lovers are welcome ” Review of Syrovarnya

I am myself a cheese lover and I admit that this restaurant serve the best cheese dishes in Moscow! Focaccia with Buratta is a "must have" here, Cheese Soup is also wonderful (I supposed such food is served in heaven). A good idea is to book a table in advance as this place is really popular (especially in the evening) The only small disadvantage is location (from "Komsomolskaya" metro station about 15 minutes by foot), but it is worth it

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19 - 23 of 374 reviews

The name of the place means "Cheese factory". So it is: soft cheeses produced here are served to your plate. Add some pizza-like dishes, mains, salads and fine deserts. Mind the size of dishes (huge), so the best thing is to share. Mains have more selection in meat/poultry rather than in fish. Must-have: burrata, mozzarella and grilled hallumi. Booking is required.

I'd prefer to put all my negative point of view on "traditional" Russian service in English thus to prevent foreigners from expecting polite and warm welcome here inspite of the fact that the cuisine here is really delicious, but attitude can spoil wonderful mood. Together with my husband we decided to celebrate my b-day in a cozy and delicious place and chose this restaurant. We reserve the table in 5 days before the b-day and asked to provide us romantic place for 2 persons if available and the hostess confirmed the possibility and put the reservation. When we came it was discovered that our table was situated on the edge of the passing way for waiters-exact the opposite place we booked and expected to get. Trying not to spoil the mood we asked the hostess to offer anything else and moved to another table, finally took our places, in an hour and a half another hostess came to us and said that we occupied the table with limited time access and we needed to move immediately to any vacant table. As we were still eating and drinking we were forced to move as to finish our meal and immediately leave the restaurant. Unfortunately, I heard no excuses, no regrets, no slight attempts to smooth the situation. I’d like to ask if this is normal for the restaurant ( not even café) with several hostess girls in charge and without full booking restaurant behave like this? More that poor service and really tasty cuisine.

Absolutely loved this hipster oasis in Moscow. Beautiful decor, relaxed atmosphere, friendly staff, lovely food and great Bloody Mary and cappuccino!! Will definitely come back here - and if you like this place you'll like BÆST in CPH!!

Great place with really delicious food and nice surrounding. Little terrace in the summer, friendly staff and English menu.

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Cheesecake Factory unveils spring menu: Food Review

TAMPA (BLOOM) – This past Saturday, My latest food destination was none other than The Cheesecake Factory in Tampa , a place that’s no stranger to those of us who live for eating too many calories and trying new dishes and flavors. This wasn’t just any visit, though; it was a special trip to check out their latest spring menu additions. And let me tell you, it was an experience that reminded me why I love what I do. I’m no stranger to the factory, my first experiences were the flagship location in Chicago!

Walking into The Cheesecake Factory, the buzz of anticipation was palpable it was packed full! This restaurant, located by the mall, is a favorite for its eclectic menu and, of course, its legendary cheesecakes. But this time, it was the promise of new spring flavors that drew me in. With a mocktail named Paradise Punch leading the charge and a lineup of dishes that read like a love letter to spring, I knew I was in for a treat.

Armed with my appetite and the excitement of sharing this experience with my girlfriend — and eventually, with all of you — I dove headfirst into The Cheesecake Factory’s spring celebration.

First off, the Paradise Punch caught my eye — and taste buds. It’s a mocktail mixing citrus, pomegranate, and pineapple. Imagine sipping on sunshine; that’s what it felt like. Light, refreshing, and just what you need to kick off a spring meal.

Then there was the Beet and Avocado Salad. It’s a beautiful plate of glazed beets, fresh orange slices, arugula, all tied together with a sweet honey-yogurt sauce. It’s the kind of dish that makes you feel good about what you’re eating, without skimping on flavor.

I couldn’t skip my all-time favorite — the French Dip Burger. It’s a classic done right, with juicy beef and a perfect au jus for dipping. My girlfriend opted for the Crispy Chicken Costoletta. Picture this: chicken breast, golden brown and crispy, with lemon sauce, mashed potatoes, and fresh asparagus on the side. Delicious.

We also shared some starters — the Street Corn Ribs, Fried Cheese, and Spring Rolls. Each one was a hit, adding even more variety to our table.

Now, onto the star of the show: the cheesecake. I went for the Dulce de Leche Cheesecake, and my girlfriend chose the Adam’s Peanut Butter Cup Fudge Ripple. Both were rich, creamy, and the perfect end to our meal. If you’re going to The Cheesecake Factory, you can’t not have the cheesecake. It’s a must.

The place was buzzing, the staff were top-notch, and our server, a decade-long veteran, made our visit even more special. It’s clear why The Cheesecake Factory remains a favorite.

So, if you haven’t tried their spring menu yet, you’re missing out. Whether you’re there for the cheesecakes or to explore their food menu, it’s worth the visit. Trust me, your taste buds will thank you.

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If you own a restaurant that you believe embodies the spirit of culinary excellence or have a favorite dining spot that you believe I should explore, I would love to hear from you! As a passionate food enthusiast, I am always on the lookout for exceptional culinary experiences that showcase the creativity and artistry of talented chefs.

Your recommendations and insights are invaluable in uncovering hidden gems and culinary treasures waiting to be discovered. Whether it’s a charming family-owned eatery with a cherished family recipe or a cutting-edge restaurant pushing the boundaries of food science, I am eager to explore them all.

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Moscow Food Tour

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Description

Visiting Russia is like flashing back in old times – the times of Tsars and Tsarinas, Peter the Great, Lenin, Communists and Stalin.

On our Food Tour you’ll see all  the most historical areas of Moscow , and try  Russian pelmeni, Ukranian borsch, Georgian Khachapuri , as well traditional hospitality, coziest and amazingly beautiful interior.

All food is included!

We can add/drop some places to make it more/less historical, cultural or foodie.

We can include food markets and street food.

The price and menu for this tour varies depending on number of people, season and duration of the tour. All tours are always customized to make you happy. You are welcome to pay $20 per extra person in cash on the tour (starting from 2nd traveler).

The menu for our food tour is pre-set, but you can buy something extra in cafes, if you wish. 

Let the Fun begin!

Hotel pickup

We’ll start with historical downtown and walk around Kuznetsk Bridge, Petrovka street, Kamergersky lane, Stoleshnikov lane and Mokhovaya street. Expect architecture from different epochs, monuments to Russian leaders, Moscow Mayor’s house and Russian state library – the biggest in Europe.

Lunch at Korchma, Ukranian traditional restaurant

Korchma is famous for its great atmosphere, interior and food. Best Russian and Ukranian traditions in one place! Our lunch will include:

• Lean sorrel borsch
• Podolsky Salad,  incredibly juicy and crispy salad with cucumbers, tomatoes, radishes, cauliflower, carrots and greens;
• Zrazy with mushrooms and spinach
• Chicken soup with noodles
• Spring salad with cucumbers, radish, eggs, green onions, lettuce and mayonnaise
• Chicken schnitzel with stewed cabbage

Walk around Kitay Gorod, Bolshoi Theater, historical streets of Moscow.

2 options for snack: either Georgian or Siberian cuisine

1. Tbilisi snack in traditional Georgian restaurant (choose  one)

• Khachapuri with compote (Russian sweet drink from berries), or
• Porridge with persimmon, or
• Chirbuli – fried eggs with saffron, or
• Tkvila chakhokbila – fried eggs with tomatoes, or
• Borano – omelette with Imerulo cheese, or
• Curd rissoles with greens, or
• Home-style matsoni yogurt with honey or jam, or
• Penovani – cheese puff pastry, or
• Sinori – fried pastry rolls with tvorog (cottage cheese) filling, or
• Churchkhela – Georgian nuts dipped in thickened grape juice, or
• Pumpkin cake with orange juice, or
• Baklava, an Eastern sweet made form puff pastry, honey and walnuts, or
• Medovik – classic honey cake with smetana cream.

2. Snack in Altai restaurant, Siberian cuisine with old Russian traditions in historical Zamokvorechye area (choose one)

• Atlantic herring fillet, onion rings with roasted potatoes on the coals, fennel and amber vegetable butter, or
• Julienne chicken – sliced ​​chicken with fried mushrooms and onions cooked in cream with cheese crust, or
• Traditional Russian pancakes with the main ingredient of your choice – rustic sour cream, homemade jam, Altai honey, or
• 3 kinds of little pies: 1. with sauerkraut, carrot, salt, pepper, eggs; 2. with potatoes and mushrooms; 3. with potatoes, onions, mushrooms, mushrooms, salt, pepper, eggs, or
• Sausage-roll with beef, pork, onion, butter, salt, pepper, eggs, or
• Vinaigrette – classic Russian salad with boiled potatoes, carrots, beets, sauerkraut, cucumbers, beans flavored with fragrant herbs and butter, or
• Deer milk – two kinds of rep milk caramel crust.

Walk along Tverskaya, the main street of Moscow.

Walk around zamoskvorechye area, the most beautiful and ancient district of moscow., fun time in gorky park.

• The most popular place among locals, absolute must do when in Moscow. Sitting on a bench on fresh air in front of fountains and sipping traditional Russian tea, or having a yummy ice-cream, specialty of Gorky Park – whatever you prefer.
• Your guide will leave you in Gorky Park after the tour so that you take your time and discover the park, as it’s huge. From there you can head to Neskuchny Sad (Not boring Garden) and Sparrow Hills, as they are now part of Gorky Park.
• You can just as well take a night river cruise from Gorky Park or Sparrow Hills – it would be a perfect end of the day

What you get:

• + A friend in Moscow.
• + Private & customized Moscow tour.
• + An exciting pastime, not just boring history lessons.
• + An authentic experience of local life.
• + Flexibility during the walking tour: changes can be made at any time to suit individual preferences.
• + Amazing deals for breakfast, lunch, and dinner in the very best cafes & restaurants. Discounts on weekdays (Mon-Fri).
• + A photo session amongst spectacular Moscow scenery that can be treasured for a lifetime.
• + Good value for souvenirs, taxis, and hotels.
• + Expert advice on what to do, where to go, and how to make the most of your time in Moscow.

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Bianca Censori wears sheer tights as a top for another Cheesecake Factory date with Kanye West

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Making the Cheesecake Factory their runway.

Bianca Censori stepped out in yet another scandalous look Wednesday while on a lunch date with husband Kanye West at the popular eaterie for the second time this week.

The couple walked arm-in-arm as they made their way inside the West Hollywood location, with the “Heartless” rapper flashing his titanium teeth as they erupted in laughter.

Despite dining at the family-friendly restaurant, the former Yeezy architect left little to the imagination, using a pair of completely sheer nude tights as a top.

Censori, who went braless underneath the low-cut garb, completed her look with micro gray Prada shorts ($825), white pointed-toe heels and a black purse.

The 29-year-old kept her short tresses slicked back and added a pop of color to her outfit with a swipe of blue eyeshadow.

The 46-year-old rapper, for his part, donned his typical baggy, all-black outfit and a pair of dark sunglasses.

Just two days prior, the pair visited the same Cheesecake Factory location inside The Grove in equally eyebrow-raising outfits.

Censori — for once — used a pair of tights for their actual purpose, wearing ultra-low-rise green leggings on her bottom half and a barely-there tan bandeau across her chest.

The fluorescent tights were pulled down low enough to see the top of the Australian beauty’s backside. West was even seen constantly readjusting the leggings, pulling them even lower as the two waited for an elevator.

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Censori wore the same outfit earlier in the day while the duo attended a business meeting — yet she swapped her clear heels for a pair of black ones while at the professional event.

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West has been dressing his wife in varying X-rated looks since they tied the knot in December 2022. However, Censori’s family is reportedly fuming over the change in her wardrobe.

Earlier this month, the Daily Mail reported that Bianca’s father, Leo Censori, wanted to confront the controversial rapper over his daughter’s new “trashy” style.

“Bianca’s father, Leo, wants to have a proper sit down with Kanye and ask him what the hell he is thinking when he parades Bianca around like a trashy naked trophy pony,” a source close to Bianca told the outlet.

Leo reportedly wanted to flip the tables on West and ask how the father of four would feel if his daughters — North, 10, and Chicago, 6 — “were seen in public half-naked in outfits encouraged by their husbands.”

“He knows that there is no way in hell that Kanye would allow this for his daughters so it makes no sense why he would encourage this for his own wife,” they added.

West, who shares his children with ex Kim Kardashian, has a long history of dressing the women he dates. However, Censori has noticeably been dressed in less clothing than the others.

“No man should ever encourage the woman that he loves to walk out in public and present herself like this. That isn’t love. That is control.”

Despite her family’s concern, Censori has continued stepping out in provocative clothing , from butt-baring metallic mini nanoskirts to completely sheer catsuits with nothing underneath.

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A History of Moscow in 13 Dishes

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Yadea factory tour: the surprises i found at the world’s largest electric vehicle maker.

I recently took a trip to China, where I had the opportunity to visit one of Yadea’s several global factories used to produce a wide range of light electric vehicle models and styles. As the world’s largest electric vehicle manufacturer, it was a chance to see how the most popular forms of EVs – namely e-bikes, e-scooters, and electric three-wheelers, are built in sophisticated factories featuring high-level quality control processes. The experience was thoroughly eye-opening, and blew my expectations away!

In fact, one of the biggest surprises of my time at the factory was just how much effort is put into quality control along the way. It was a magnitude that, frankly, I was surprised to see.

I don’t mean that as a slight. It’s just that, like most people, I was probably a bit misinformed before this trip. The term “Chinese manufacturing” makes most of us in the West think of cost reductions and competitive pricing – not heavily automated manufacturing and multi-tier quality assurances. But with Yadea’s massive size has come the opportunity to deeply invest in the hallmarks we previously associated with a bygone era of Western manufacturing.

And I’m not exaggerating when I refer to Yadea as “massive.” This was just one of eight global factories, and this one spanned over 1,000 acres (that’s around 750 American football fields). And this is just Phase I of the factory, which was only built a few years ago. Phases II and III are going to be even bigger, adding much more manufacturing capacity.

Yadea is already a household name all over Asia, where it dominates the markets for scooters, bikes, and other micromobility devices. Last year, over 16 million two-wheeled EVs rolled off the company’s production lines. Yadea refers to itself as the world’s largest electric motorbike manufacturer, but it is also the second-largest motorbike maker, period. With 16M annual production volume, that puts the company within striking distance of overtaking Honda’s 18M annual units. And that’s even more impressive considering Yadea exclusively produces electric vehicles, unlike Honda which nearly exclusively produces combustion engine motorbikes.

Yadea now has a growing presence in Europe and has recently set its sights on a major expansion into North America. That means that Americans are set soon to get access to some of Yadea’s impressively designed and built light electric vehicles (though mostly starting with lighter electric bicycles and scooters).

Check out my video below to see inside Yadea’s factory yourself and to join me for my test drives on several of Yadea’s e-bikes, e-scooters, e-mopeds, and e-trikes. You’re not going to want to miss it!

My tour started in just one corner of the sprawling Jinzhai factory, where I watched as rows of plastic injection molding machines worked in rhythm to pump out various scooter-shaped bits and pieces. This is where many of the body panels, shrouds, and other molded components of Yadea’s electric scooters and e-mopeds are produced. Many smaller companies outsource the production of these types of components, but Yadea does it all in-house to maintain better control over the processes and thus the quality of the parts.

The machines run largely autonomously, though a few workers monitor the machines and can respond to any area, if necessary. I poked my head into a few of the lines and saw some machines churning out recognizable parts like shrouds around the handlebar displays and cargo areas under moped seats, with each completed component moseying down a conveyor belt towards a finished parts pile.

The building was massive and already housed 24 injection molding machines, each the size of my college dorm room. However the area of the building that was currently storing stacks of just-produced parts was already taped off with sections where more injection molding machines would soon be installed. They told me that there are plans to operate 60 of these massive machines here. Yadea continues to roll out new EV models and increase its sales around the world, and that means it is always ramping up its own internal component production capacity to match.

From there we hopped aboard a cute little electric shuttle bus and moved to another building in the complex where welding takes place.

This particular welding building was set up for Yadea’s three-wheelers, which are basically the lightweight farm trucks of China. In the same way you see a bunch of clapped-out F-150 pickup trucks all over rural America, you see these electric three-wheelers all over rural China. That’s why, despite Yadea’s scooters and mopeds being built largely for both the domestic and international markets, their three-wheelers are pretty much only sold in China.

I think they could be incredibly powerful utility vehicles in the US, but that’s another issue for another article. For now, I got the chance to see how these local versions of a pickup truck are made. And I was surprised by just how automated the production is.

Robotic welding seems to take care of most of the fabrication, with the vehicles going from steel tubes and sheet metal to mostly formed trikes without ever touching the ground. Laser cutting ensures each raw sub-component is cut to the exact right size and has smooth finished edges. The pieces are passed from machine to machine, sometimes by robots and sometimes by human hands, until full frames come out the other side.

When the frames are finished being welded, multiple steps of electrophoresis for corrosion resistance and then robotic painting await the finished pieces.

I wasn’t able to go through the actual painting area because it’s closed off to ensure a clean environment for the robotic painting machines, but I did get to see the massive environmental protection equipment that filters the air leaving the painting section of the factory, ensuring that any harmful emissions from the aerosolized paint and treatment chemicals are scrubbed and don’t just get pumped out into the atmosphere.

Again, I definitely went into this tour with some preconceptions that turned out to be false. That doesn’t mean there isn’t polluting heavy industry in some areas, but modern factories like Yadea’s take great pains to reduce emissions. The air around the factory was perfectly clean, the grass was greener than my grass back home, and the courtyards around the building were so nice I would have sat and had a picnic in them if there was time. The effort made to create a clean and comfortable work environment pays dividends now and into the future.

Next, we moved on to yet another massive building in the factory complex, this time where assembly of several different electric scooter and e-moped models takes place. It’s a bit hard to gauge scale inside these huge buildings, but I’m told the building was around 450,000 square feet, or roughly 10 acres. It had a legit football field inside of it, but more on that in a moment.

There were 18 assembly lines in the building, each producing a different model of e-bike, e-scooter, or e-moped. Racks of frames that have been welded in another part of the factory roll in at one end of each production line, where they are scanned and loaded onto the line. The bare frames move along the line as workers install all of the components.

In a matter of minutes, the empty frames receive their motors, controllers, batteries, wiring, lights, body panels, seats, and more. A ballet of suspended racks of components automatically lower themselves from the ceiling at precisely the right location for workers to pluck the parts from the air and install them on the scooters. Everything is designed to be as efficient and comfortable as possible, with very little need to bend over or strain.

From what I could tell, a new electric bike rolled off the line around once every 25-30 seconds or so, while an electric moped rolled off the line every 40 seconds.

It looked like it took around 20 minutes for a bare moped frame to work its way down the assembly line and roll off the ramp at the end as a fully functional electric scooter.

The three-wheelers seem to take longer, with one e-trike rolling off the line around every five minutes.

From there, still, more workers receive the scooters and begin going through a several dozen-point inspection to ensure that everything has been assembled correctly and all of the scooter’s functions are working properly. Things like wheel alignment, torque spec, electrical connections, lighting/sound levels, and many other important areas are all examined as part of the end-of-line quality inspections.

Once the vehicles get the seal of approval, they’re walked over to yet another aerial lift that slowly plucks them from the ground and soars them through the air to another part of the factory.

Each of the buildings is connected by a series of catwalk-style sky bridges. There, the tracks suspending the finished vehicles can pass from building to building without actually going outside. In this way, parts and vehicles can move between different areas of the sprawling complex even while it is raining or snowing.

I mentioned a football field in the middle of this factory building, and I wasn’t kidding. There’s an entire turf field in there. In fact, it used to be real grass, but that required opening the skylights for good sun exposure, which the workers said made the building quite hot in the summer. So instead, they turned it into a turf field.

It gets used for a number of different events, from playing sports on breaks to hosting company events and unveiling. When I passed through, there were several models of electric scooters still set up on the field from a recent event. You can see the field in my video at the top of this article.

There’s also a library at the end of the field, featuring around a dozen shelves of books set up in a rectangle to create a little reading room complete with tables and chairs. Workers can read the books there or they can take any books they like (there’s no charge and the books are regularly replaced by the company).

The last area I had the chance to see in the factory was a staging zone for finished three-wheelers that were ready to be trucked away to local stores (Yadea counts over 40,000 brand stores around the world). There was also a display set up showing raw materials from various stages of production, from bare steel tubes to coated frame members and painted panels. They highlighted the quality of each step, such as how the bare frame tubes are laser cut so precisely that the edges are smooth and feel like a factory edge.

Despite wearing my journalist/YouTuber hat most of the time these days, I do in fact have a mechanical engineering degree on my desk that I occasionally get a chance to dust off. As a younger man, I also spent years working as a machinist in a machine shop and I previously ran my own manufacturing operations, so I have at least a cursory knowledge of what I was looking at for each production step around the factory.

I can tell you that of all the light electric vehicle factories I’ve visited in several countries around the world, I’ve never seen an operation run more professionally than what I saw at Yadea. The attention to detail, the level of automation, and even the consideration of workers’ needs, it was all simply above and beyond anything I’ve seen before.

And that was all before lunch!

With the first part of the tour finished, we headed to the employee cafeteria where I got to choose whatever I wanted from a wide a la carte menu. This also surprised me.

While I didn’t expect the workers to be eating gruel, I was caught off-guard at just how good the food was! And this wasn’t some visiting guest cafeteria (many factories have VIP cafeterias off to the side, and I’ve eaten in those before). I was eating where all the factory workers eat, the people’s cafeteria, the great equalizer. And I know that because my entire lunch was spent with hundreds of people staring at me as the only white guy in the room. I definitely caught a few folks taking pictures of me. It’s cool though, I just told them I’m Keanu Reeves.

After lunch, and having already seen how and where Yadea’s vehicles are produced, I had a blast spending the rest of the afternoon test-driving most of them!

The factory tour was impressive, but it’s on the company’s vehicle testing area and proving grounds that I had the most fun! To hear how that went, you’ll have to stay tuned in for Part Two of this story, coming in another couple days (or you can just watch the video at the top of this article, which includes both parts together for a major sneak peak!).

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Micah Toll is a personal electric vehicle enthusiast, battery nerd, and author of the Amazon #1 bestselling books DIY Lithium Batteries , DIY Solar Power,   The Ultimate DIY Ebike Guide  and The Electric Bike Manifesto .

The e-bikes that make up Micah’s current daily drivers are the $999 Lectric XP 2.0 , the $1,095 Ride1Up Roadster V2 , the $1,199 Rad Power Bikes RadMission , and the $3,299 Priority Current . But it’s a pretty evolving list these days.

You can send Micah tips at [email protected], or find him on Twitter , Instagram , or TikTok .

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Home Page › Tour of fedoskino village of crafts

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Tour of Fedoskino village of crafts

Learn about Russian national crafts of Moscow region. Take a tour to Fedoskino village, famous for lacquer miniature painting. During the tour you will visit the factory where Fedoskino lacquer boxes are made, explore the village where local artists live, visit the museum of Russian national crafts and paint your own lacquer box or a lacquer pin  in Fedoskino style.

Enjoy Russian  tea with traditional Russian pies ( pirogi) and after lunch break  you are welcome to visit  Nadezhda Strelkina’s art studio “Fairy world”. Nadezhda Strelkina is a painter of Fedoskino lacquer miniature, working in this sphere for more than 20 years. She is a well know fantasy artist in the world and her art works are licensed on different products in many countries. The creation of the highly acclaimed “Symphony of Angels” porcelain plate collection for the Bradford Exchange has won her the prestigious award “Collector’s Choice New Artist of the Year 1997”

Fedoskino village is located 35 km to the north from Moscow The tour lasts 6-7 hours Tour price depends on the number of people in a group. Tour includes: car with a driver, English speaking guide, entrance fees, painting class, Russian tea ceremony.

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