A great cheese shop on the rue Poncelet market street.
A Montmartre cheese shop with a (usually) friendly, knowledgeable staff.
Virginie sells only raw-milk cheeses at her lovely Montmartre shop.
This fromagerie is in the covered Marché Beauvau, adjacent to the Marché Aligre.
This way to the cheese, on the quiet side of Montmartre.
In the heart of the colorful rue Faubourg Saint-Denis, this full service traiteur has an excellent cheese department, and boasts an impressive collection of Champagnes, whiskies, and other spirits.
This cheese shop is just outside the Treilhard market.
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.
“All the cheeses of France,” boasts the website of this shop. Not quite, but a huge variety all the same.
This cheese shop has an tasting room upstairs for light meals based either on cheese, or the silky house-made tofu. Madame Hisada, a master of French cheeses, is Japanese.
This historic cheese shop has several locations around Paris.
Stop at this fromagerie for an impromptu picnic on the Seine.
Fromager Laurent Dubois is a Meilleur Ouvrier de France.
Add this fromagerie to your Montorgeuil food crawl.
Mistress of cheese Marie Quatrehomme received the M.O.F. designation — Meilleur Ouvrier de France — in 2000.
A friendly, family-run fromagerie in the covered Marché Saint Germain.
Simply one of the most beautiful (and expensive) fromageries in Paris.
One of the most elegant cheese shops in Paris, Marie-Anne Cantin also offers cheese tasting classes.
Fromager Eric Lefèbvre is an M.O.F. — Meilleur Ouvrier de France.
This cheese shop is well-located for Buttes Chaumont picnic needs.
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.
There are a lot of inflammatory stories in the media about how Europe is trying to bully the US in trade talks into “giving back” its cheese names. Should producers in Vermont be able to name their cheese after a French or Italian village? Are