Terroir are regions where physical elements (soil, climate, and landscape) and culture can affect the taste of the product, which were initially used solely for wine production but now incorporates many other food products. An important first step in terroir development is determining areas that are similar in physical elements. The concept of terrons, defined as areas with similar soil and landscape by Carré and McBratney (2005), has been extended to include climate as a vital part of the terron definition. Terrons units are modeled and mapped 1) using fuzzy c-means with soil and climate to develop national regions and 2) using k-means with soil and landscape to develop regional terrons. In this study, Denmark was first divided into three national regions with 304 m resolution variables. Each of these regions are divided further into nine regional terrons (for a total of 27 regional terrons) with 30.4 m resolution variables. By simply changing the input variables that are critical for a specific crop, a workflow is proposed that outlines the necessary steps in modeling terrons for any crop.