Imagine a world without cheese. It’s a terrifying thought, right? Well, Pierre Brisson believes that the traditional art of cheesemaking is in danger of disappearing and he’s on a mission to save it! He’s the mastermind behind France’s first cheese museum, a haven for cheese enthusiasts and aspiring cheesemakers alike.
A Slice of History: From Farm to Table
The Musée du Fromage, Nestled in a charming 17th-century building on the picturesque Île Saint-Louis, promises a delightful journey into the world of cheese. Get ready to be transported back in time, as you learn about the history of cheese, explore the diverse regional varieties, and witness the fascinating process of cheesemaking through interactive displays.
For a mere €20 (or €10 for children), you can experience the magic firsthand. Watch as skilled cheesemakers demonstrate their craft, indulge in a delectable cheese tasting, and delve into the secrets of cheesemaking. But there’s a twist! Farmers and agriculture students get to enjoy this cheese-tastic adventure for free.
A Passion for Cheese: A Family Affair
Brisson’s passion for cheese runs deep, like a well-aged cheddar. Inspired by his father, a Burgundian winemaker, Brisson’s childhood was filled with the irresistible aroma of freshly baked bread and the irresistible allure of cheeses. He would spend Sundays gazing at the marvelous cheeses at the local cheesemonger, dreaming of one day understanding their secrets.
After honing his skills at the National Dairy Industries School, Brisson established Paroles de Fromagers, offering cheesemaking courses and professional training. His dedication to preserving this ancient craft led him to create the museum, a dream he nurtured for a decade.
A Parisian Oasis: Where Cheese Culture Blooms
The museum’s location in Paris, the heart of France, is no accident. Brisson aimed to attract both French and international cheese lovers, and avoid any regional rivalry that might arise from choosing a specific location. He skillfully used the iconic quote of General de Gaulle to highlight the vast and diverse range of French cheeses: “How can one govern a country where there are 258 varieties of cheese?”
Behind the Scenes: The Art of Cheesemaking
The museum doesn’t just present a static display; it’s a living museum, where visitors can witness the intricate process of cheesemaking firsthand. Cheesemakers like Agathe de Saint-Exupéry and Guillaume Gaubert will guide visitors through the art of transforming milk into cheese, revealing the crucial roles of bacteria, animals, and terroir – a concept that encompasses the land, the environment, and the unique history of a region.
Each cheesemaker shares their expertise with passion, emphasizing the uniqueness of each cheese and the importance of using live milk. They explain how the humor of the animals, the season, and even the cheesemaker’s mood can impact the final flavor. This individualistic process is what makes cheese so irresistibly unique, and it’s something that can’t be replicated in an industrial setting.
A Cheese Odyssey: From Farm to Fork
Guillaume Gaubert emphasizes the connection between cheesemaking and terroir, highlighting its significance in French gastronomy. He explains how the museum aims to reconnect city dwellers with the land, the animals, and the farmers who create the cheese they love. He hopes visitors will gain a deeper appreciation for cheese, understand its intricate processes, and perhaps even inspire them to try cheesemaking at home.
A Cheese Wonderland: More Than 1,500 Varieties
The museum celebrates the sheer diversity of French cheeses, which is unparalleled in the world. With 56 official cheese appellations, France boasts more than three times the number of registered varieties as the UK. The French truly cherish cheese, consuming an average of 20 to 27 kg per person per year, making it a €9 billion industry.
Brisson points out that the French climate is a key factor in this abundance of cheeses, with four distinct climates creating a diverse range of conditions for cheese production.
A Cheese Dream: Instilling a Love for Cheesemaking
Brisson is determined to spark a passion for cheesemaking in the next generation, especially among Parisian children who often have a limited understanding of where cheese comes from. He sees the museum as a “little window” onto the countryside, offering a glimpse into the world of cheesemaking in the heart of the city. He envisions a future where young people are inspired to pursue a career in cheesemaking, their love ignited by the magic of the Musée du Fromage.
