The above photograph of René Pernet of la Fromagerie du Haut-Jorat, a producer of Le Gruyère AOP and World Cheese Award winner, represents a key foundation of Oldways and a reason why we believe travel is not just about sightseeing. It’s about cultural immersion— experiencing and learning about local cuisines, cultures and traditions.
Recognizing that there is no best diet, learning about heritage foods fosters connection, appreciation, and peace in our communities and throughout the world. On Oldways Culinarias, participants are exposed to new foods and learn about what it takes to get to your plate—meeting the passionate and hardworking producers, farmers, chefs and artisans.
Whenever we visit producers of cheese, olive oil, wine, vinegars, capers, pasta or any other traditional product, I am reminded of all of the valuable work, time and money that goes into making each product. After a visit, it’s easy to understand why the cost of traditional products at retail are usually higher than industrial products. It’s because of the smaller scale and the cost of the resources needed to produce these high-quality products.
In addition to high-quality ingredients, deep history, and meticulous craft that goes into producing them, traditional products represent years of gastronomic legacy and help to support families, agricultural communities, and important cultural heritage all over the world.
Going back to René as an example, here is what we saw and learned during an Oldways Culinaria in Switzerland and why the price of his Le Gruyère AOP is worth every penny.
During la désalpe -- the annual parade of cows -- we watched the cows in Charmey, Switzerland, that produce the milk for Le Gruyère AOP (and other traditional Swiss cheeses) as they left their summer grazing spot high in the mountains to return to their home in the valley. The farmers were next. Our group was charmed by the husband-and-wife prize-winning farmers who provide the milk specifically for René’s Le Gruyère AOP production. We moved next to visit René in his factory, watching and learning about the process from the time the milk arrives to the cheese’s production. Our final stop featured learning about the aging process and then– finally – tasting the final product. We toured the facility where all of René’s Le Gruyère AOP is aged, and then splurged on a delicious fondue lunch.
Without a doubt, this kind of experience brings a connection to the people and the places where traditional foods are produced and fosters a special appreciation and respect for the product and the community that supports its production.
It’s no different whether it is cheese, olive oil, honey, tahini, spelt, wine or capers. Our lives are enriched – and our taste buds treated – by supporting producers of traditional foods. Rather than buy larger quantities of lower quality foods, at Oldways, we aim to support producers of traditional products, paying the higher price, and purchasing a smaller amount to truly savor.
We hope you will, too. Come travel with us and experience this yourself!
