As already seen in more mature segments such as wine tourism, production sites are increasingly offering engaging and stimulating formats that complement visits, tastings and retail.
In the dairy world, this includes cheese pairing courses, workshops and practical labs where visitors can discover artisanal know-how and even try making cheese themselves. These experiences help visitors understand the characteristics of local dairy products and their possible pairings with food, wine or beer.
They also strengthen the educational dimension of cheese tourism, turning the visit into a deeper form of participation rather than passive observation.
