This fromagerie is part of a stretch of food shops on rue de Bretagne, and just outside the Marché des Enfants Rouges.
Pascal Beillevaire is not just a shop, but a producer of cheeses, plus excellent butters and other dairy treats.
Laurent Dubois is a Meilleur Ouvrier de France (MOF), the highest designation for a cheesemonger and affineur in France. Especially strong in their selection of aged Comté, brebis from the Pyrenées, and small production chèvres. In the caves below the shop, Dubois ages a few cheeses well past the point where other affineurs (and the AOC system) are willing to go – a Sainte-Maure de Tourraine at 100 days, for example, and an extra old Fourme d’Ambert. In-house creations like Roquefort layered with quince paste and Camembert stuffed with marscapone and apples macerated in Calvados make for the perfect dessert.
Mistress of cheese Marie Quatrehomme received the M.O.F. designation -- Meilleur Ouvrier de France -- in 2000.
This small fromager and affineur can sometimes get hidden by the all the hustle and bustle of market life just outside, but duck in. The quality is high, the service is friendly (and bilingual), and they will happily sous-vide (vacuum seal) your cheese for travel. Notable offerings include a wide selection of foreign cheeses (quite rare in Paris), goat milk yogurts, and a good variety of butters.
You're never far from fromage in Paris. At the links below you'll find practical information for cheese shops in every neighborhood.