The purpose of this trip was for a graduate course Food, Culture, and Communications at the American University of Paris. We spent the week applying what we learned about gastronomy in France by seeing firsthand how Comte cheese is produced in the Jura Mountains. Our itinerary included a trip to a dairy farm to learn about Comte cheese production by an incredible group of local farmers. Professor Christy Shields planned the perfect trip for her students.
I have so much more of an appreciation for locally produced food and the people who have dedicated their lives to its authenticity and quality. It was a pretty inspiring week to be out in the fresh air, getting closer to nature, and relishing local cuisine.