The purpose of this book is to discuss the concept of cheese tourism from different perspectives. Since it is a new concept, there are not many publications in the existing literature, so it is anticipated that the book will contribute to the field. This book is expected to be a useful reference for academics and students in various fields, especially tourism, food engineering, nutrition and dietetics, and dairy products departments. It is also thought that the book will attract the attention of those working in the cheese industry all over the world and will guide special interest tourists who want to travel within the scope of cheese tourism with the routes it offers.