Cheese lovers, rejoice! Paris, the City of Lights, is also a haven for fromageries, charming shops brimming with delicious cheeses. This guide will take you on a virtual tour of the city’s best, focusing on those run by talented women fromagères and affineurs. Get ready to embark on a culinary adventure that will tantalize your senses!
From Tokyo to Paris: Madame Hisada’s Cheese Expertise
Madame Hisada, a true cheese aficionado, brings her passion for cheese to Paris. Her journey started in Tokyo where she opened her first fromagerie in 1985. Her dedication to cheese excellence earned her prestigious awards, including a medal from the Confrérie des Chevaliers du Taste de France and a coveted Master Cheesemaker award from the Guilde des Fromagers. She delights her customers with a sophisticated selection of cheeses, some infused with Asian flavors like wasabi goat cheese and mozzarella topped with cherry leaves, offering a unique and delicious twist.
A Family Affair: The Cheese Legacy of Maryse & William
In the heart of the Marais, Maryse and William have been sharing their passion for cheese with Parisians for over three decades. Their family business, now joined by their daughter Priscilla and her husband Nicolas, offers an array of tempting cheeses, from Comté to crottin fermier. The tidy shop, located near the vibrant Marché des Enfant Rouges, is a haven for cheese enthusiasts.
The Legendary Androuet: A Parisian Cheese Institution
Androuet, a name synonymous with fine cheese in Paris, has been serving the city since 1909. Their flagship store on Rue Mouffetard and nine other locations throughout the city are havens for cheese lovers. Their selection includes the Brie Noir de Nanteuil, a powerful cow cheese aged for up to 12 months, and the Palet de Bourgogne, a creamy cow cheese similar to Epoisses but smaller in size and bathed in marc brandy.
Laurent Dubois: A Master of Cheese Aging
Laurent Dubois, a recipient of the Meilleur Ouvrier de France (MOF), the highest honor bestowed upon French craftspeople, is passionate about cheese. His shops in the 4th, 5th, 8th, and 15th arrondissements are known for their aged Comté, brebis (sheep cheese) from the Pyrenées, and chèvres sourced from small producers. He pushes the boundaries of cheese aging, creating unique creations like Roquefort layered with quince paste and Camembert stuffed with Marscapone and apples.
A Touch of Glamour: Nicole Barthelemy’s Cheese Haven
Nicole Barthelemy’s shop in the 7th arrondissement is a jewel-sized haven for cheese lovers. It’s rumored that Charlotte Gainsbourg and Catherine Deneuve are regular customers! Be sure to try their house specialty, the Fontainebleau, a light and airy mousse-like cheese.
Claire Griffon: Celebrating Chèvre and More
Claire Griffon, after a long apprenticeship with the renowned Laurent Dubois, opened her own shop near the Eiffel Tower. She has a special fondness for aged chèvre (goat cheese), offering unique creations like marinated chèvre bathed in olive oil and herbs. However, her selection goes beyond chèvre, with over 200 carefully aged cheeses to explore.
Marie Quatrehomme: A Pioneer in Cheesemaking
Marie Quatrehomme, a true pioneer in the world of cheese, was the first woman to win the coveted Maître Ouvrier de France. Her Beaufort and Saint Marcellin cheeses, known for their slow aging at cool temperatures, are highly sought after. Her family business, now run with her children Nathalie and Maxime, has expanded to five locations across Paris.
Marie-Anne Cantin: Carrying on the Family Tradition
Marie-Anne Cantin continues the legacy of her father, Christian Cantin, a prominent figure in the Guilde des Fromagers, in her shop on Rue Cler market. Her shop, established in 1950, carries on the family tradition of aging small-batch cheeses in five separate cellars. Be sure to sample her aged Comté and tangy Roquefort served on pain d’épices (spice bread).
Martine’s Cheese Corner: A Local Favorite
Martine, born and raised on Rue Tocqueville in the 17th arrondissement, has been sharing her love for cheese in her shop on the same street since 1975. The house specialties are Coulommier and Tomme de la Mer, wrapped in seaweed, offering unique flavors and textures.
Virginie Boularouah: A Master of Raw-Milk Cheese
Virginie Boularouah, a third-generation fromagère-affineur, is passionate about raw-milk cheeses, carefully aging them to perfection in her two shops in Montmartre. She meticulously matures the cheeses in her curing cellars for weeks or even months, resulting in cheeses with rich flavors and textures.
Alléosse: A Family-Run Cheese Paradise
We couldn’t leave Alléosse, another family-run fromagerie, off the list. Their vast cellars, covering 3,000 square feet, are dedicated to a diverse selection of sheep cheeses, goat cheeses, cow cheeses, and black truffle cheeses. Be sure to try the Clacbitou Fermier, an aged goat cheese from Burgundy with a firm texture and clean taste, and the Reblochon de Savoie, a soft, supple and fragrant cheese from the Rhône-Alpes.
Parisian Cheese: A Celebration of Expertise and Passion
Parisian fromageries are not just shops; they are treasure troves of cheese expertise and passion, showcasing the dedication of artisans and farmers. The master fromagères are affineurs, cheese-aging experts who understand how to bring out the full potential of each cheese. So, embark on your own Parisian cheese journey and discover the unique flavors and stories behind each cheese. Bon appétit!
