There is certainly no shortage of cheese in Paris. While you can usually find a decent selection at a local grocery store or open-air market, for the best fromages you must head to a specialty shop. There are many wonderful places sprinkled throughout every quartier, but some do stand out among the rest. Here are seven of our favorite fromageries in Paris.
Laurent Dubois is passionate about raw milk cheeses. Dubois selects his cheeses from producers and matures them to make them even more special. His cheeses like a Roquefort layered with quince paste or a strawberry basil goat cheese often resemble pastries. You can discover Laurent Dubois’ cheeses at his three Parisian boutiques or at his cheese shop and restaurant inside the Printemps department store.
Androuet has been in Paris since 1909 and was the first cheese shop to bring in cheeses from all around France. The founder Henri Androuët traveled all around the country getting to know the cheeses and their producers and eventually created his “cheese calendars,” a brilliant marketing brochure to teach his customers about the products. Today you can find 10 Androuet shops throughout Paris and the knowledgeable and kind team members can help you pick something that you’re sure to love!
Learn why we think the is the best cheese shop to visit in Paris for first-timers.
It’s hard to find a cheese shop more picture-perfect and filled with better cheeses than Barthélemy in the 7th Arrondissement. The shop is a favorite of famous neighborhood regulars like Catherine Denuve and Charlotte Gainsbourg, and has been the official cheese supplier to the Elysée Palace, the French president’s residence, since 1973.
Nicole Barthélemy has owned the shop for over 50 years and it had been a cheese shop for 50 years before that, making many of the elements of the shop over 100 years old. Keep an eye out for a trap door under the counter which leads to the cellar where the cheeses are ripened!
Now a fourth-generation family business, Marie Quatrehomme was the first woman to win the “Meilleur Ouvrier de France” title in 2000 and in 2014 her title increased to “Chevalier de la Léigon d’Honneur.” What does all of this mean? She really knows her cheese. Quatrehomme is always stocked with anywhere between 200 and 250 cheeses, the stars of which are their house specialities, like a Mont d’Or a la Truffe during the winter or a Brie Double à la Noix, two Bries de Meaux stuffed with walnuts and dried fruits.
Read our full review of this excellent Paris fromagerie.
Fromagerie Cantin originally opened in 1950 and Marie-Anne took over the business from her parents when she was 25. Only in her shop will you find things like Boutons de Culotte, small “buttons” of goat cheese perfect for an appetizer, or an impressive selection of Comté directly from her producers, including one that’s aged for 40 months. If you don’t have a chance to visit her boutique near the Eiffel Tower you can also find a selection of her cheeses at Monoprix stores throughout France.
Philippe Alléosse is a master cheese maker, cheese-ager and uses techniques that are 100% artisanal and by hand. The maturation is the most important step in the cheese making process, which is why Alléosse added a cellar to his shop in 1987. The cellar is particularly impressive as it’s divided into four parts, with four different temperatures and humidity levels for four different types of cheeses.
The wooden décor in the shop also aids the cheeses in maintaining their perfect temperatures and humidity levels. You can’t go wrong at Alléosse as there’s something for everyone among the over 1,000 varieties of cheeses that they’ve matured since their founding in 1976.
Looking to try a tasty, traditional French cheese dish? Head to one of the best Paris restaurants for raclette.
From father to daughter, Chez Virginie has been a part of the Montmartre cheese scene since 1946. Here you’ll only find raw milk cheeses that Virginie has selected from producers in France, some of which she’s known since she was a child visiting with her father and grandfather. Virginie has a cellar in the basement of the shop where she ages cheeses for anywhere from 15 days to several months. To round out the shopping experience, there’s also an épicerie with artisanal products from France, Italy, and Spain.
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