CHEESE MAKERS
CrèmerieTerroirs d'avenir
10 years ago, Samuel and Alexandre, two Parisians crisscrossed France to find the best products from small producers. Today, they are opening four stalls, a bakery and a grocery-bulk wine cellar that serve only rare, atypical, forgotten products.
Where ? At Morland Mixité Capitale, a huge space of 16 floors, equipped with a miniature forest, and whose vaulted architecture recalls that of cloisters. There will soon be a restaurant with breathtaking views over the rooftops of Paris, a perched vegetable garden, a youth hostel, a café-florist, a bicycle repairer, an art gallery..._cc781905-5cde-3194-bb3b- 136bad5cf58d_
The market of CrèmerieTerroirs d'avenir, 17 Boulevard Morland, 75004 Paris.
Open Tuesday to Saturday from 10 a.m. to 8 p.m. and Sunday from 9:30 a.m. to 1:30 p.m.
Fromagerie Androuet - Mouffetard
It was in 1909 that the Androuët saga began, Henri, founder of the house formerly located on rue d'Amsterdam, having had the idea of introducing cheeses from all regions of France to Parisians who did not necessarily know the richness of cheese. from their country.
It was only around the 1920s, when the notoriety of the Androuët house with its unique pellet of more than a hundred cheeses became such, that Henri Androuët had the good idea to open a tasting cellar which became the Parisian meeting place for all great cheese lovers.
134 Rue Mouffetard, 75005 Paris
Fromager Marie-Anne Cantin
The most authentic cheese dairy in Paris
It was in 1950 that the Cantin cheese factory, initially created by the parents of Marie Anne Cantin, opened. As a child, she took pleasure in selling cheeses, then at the age of twenty-five, Marie Anne Cantin took over the family business. Today it is always with the same energy and the same friendliness that Marie Anne Cantin and her husband welcome you to their pretty shop. There is a wide selection of goat cheeses but also old counties, one of which has been matured for more than 40 months.
12 Rue du Champ de Mars, 75007 Paris
Barthélemy
A pretty house, a reputable name, cheeses presented with care and even a real staging. Here, it's not the abundance that counts, but the selection, considering each bite as a delicacy, even presenting them as sweets, like nuggets of mimolette. A pro refining for all types, goat, sheep, cow (judge the superb color of the livarot), the blues everywhere (Laqueuille, but also stilton and shropshire…). To accompany, good jams from Haute-Savoie.(Gault and Millau)
51 Rue de Grenelle, 75007 Paris
Fromagerie Quatrehomme Martyrs
Marie Quatrehomme can be proud of her title of 1st MOF woman obtained in her category since 2000. Her work remains of high quality, supported by her husband and now their two children Maxime and Nathalie. Advice and recommendations are recommended for choosing from over 200 varieties of cheese available in the shop, depending on the season. To name just a few specialties Fontainebleau, Sainte-Maure de Touraine with raspberry, Charolais with whiskey complete a very fine range of cheeses.(Gault and Millau)
26 Rue des Martyrs, 75009 Paris
TAKA & VERMO - Artisan Cheesemakers
Ihe shop is not very large, but there is plenty to have fun with this selection, these cheeses matured by a pro, gathered and arranged properly, and above all well advised, because it is difficult to see everything. Cheese preparations, platter ideas, a magnificent gorgonzola and extra-aged mimolette, smoked scamorza and Friborg tomme cheese with truffles...
(Gault and Millau)
61bis Rue du Faubourg Saint-Denis, 75010 Paris
Fromagerie Alléosse Maitre Artisan Affineur
One of the great Parisian signatures in terms of cheeses, a beautiful display with products arranged by category, a connoisseur's refining, which places the cheeses at their optimum, from all regions. Many goats to discover, such as the Gros ring, the Périgord Saint-Clément or the Argolay of Saône-et-Loire. Beautiful cooked pasta, tomme and mountain cheeses, quality butter and cream.(Gault and Millau)
13 Rue Poncelet, 75017 Paris.
Fromagerie Chez Virginie
A family affair for three generations, this cheese dairy opened in 1946 cultivates the transmission of know-how and a sense of the terroir. The approximately 150 cheeses are matured in the establishment's cellars, with a preference for raw milk cheeses. The beautiful wooden shop signs an authenticity of good fashion.(Gault and Millau)
54 Rue Damremont, 75018 Paris
Fromagerie Beillevaire Paris Belleville
A pretty house, a renowned name, cheeses presented with care and even a real staging. Here, it's not the abundance that counts, but the selection, considering each bite as a delicacy, even presenting them as sweets, like nuggets of mimolette. A pro refining for all types, goat, sheep, cow (judge the superb color of the livarot), the blues everywhere (Laqueuille, but also stilton and shropshire…). To accompany, good jams from Haute-Savoie.(Gault and Millau)
140 Rue de Belleville, 75020 Paris