This strict selection compels significant time visiting cheese producers and farmers throughout the country, some of them known for many decades. It is also important to respect nature and the seasons, because all cheeses are not the same at all times of the year, and some are not produced during certain seasons.
Another principle is to know each terroir, visiting the herds and grazing lands in order to be familiar with the exact origin of each product. The requires walks up the mountains paths, to choose just the right pieces of cheese that will be cured and aged for about one year. Some cooked-curd cheeses like Comte, Beaufort, and Parmesan, after being reserved several years in advance, remain with the producer to be cured.
Once delivered, those cheeses will be matured in curing cellars from 15 days up to several months, depending on their variety. Each cheese is watched closely to determine the precise moment when it should be delivered. Keeping in mind that no cheese improves through being kept too long.
Before or after your trip
Not everyone has the time to pop over to Paris for a cooking class. But don't feel left out. Here is a small selection of books about one of France's most famous products. Cheese
Free shipping on certain books with a purchase over $50
Traditionally, there are from 350 to 400 distinct types of French cheese grouped into eight categories. 56 cheeses are classified, protected, and regulated under French law. The majority are classified as Appellation d'origine contrôlée (AOC), the highest level of protection. French cheese production is classified under four categories under AOC rules:
Fermier: A farmhouse cheese, which is produced on the farm where the milk is produced.
Artisanal: A producer producing cheese in relatively small quantities using milk from their own farm, but may also purchase milk from local farms.
Coopérative: A dairy with local milk producers in an area that have joined to produce cheese.
Industriel: A factory-made cheese from milk sourced locally or regionally.
Our French cheese tasting sessions gives you the opportunity to discover a whole world of authenticity and flavours.
Join chef Francois in his regional restaurant as he guides you though the maze of French Cheeses and beverage which come from the same region.
Chef Led Introduction to 10 French Cheese and Regional Beverages
Type: Restaurant Experience - Groups of 6 or less
Departures: Wednesday, Fridays &or on request
Duration : 90mins
Cost: 99€pp (Minumum 2)
Description: Join one of our favorite chefs in his restaurant close to the Gare Montparnasse station. Know for his excellent quality and regional expertise, Francois will guide you through the regions of France and pair each cheese with a typical wines, beer, and juices from the same region as the cheese.
Sample Tasting / Pairing Itinerary:
Fromage Frais: Crème crue de la Manche / Apples Juice
Fromage Caillé de Normandie / Farmer's Apple Juice
Pâte Pressée Cuite : Comté du jura / Macvin, vin muté du Jura
Persillé ou Bleu: Roquefort / moelleux Coteaux du layon
Pâte à Croute Lavée : le dauphin / Bière brune de Picardie Brasserie Maeyaert
Pâte à Croute Lavée : Mont d’or / vin de noix
Pâte à Croute Fleurie : Camembert fermier/ Cidre des Noés
Chèvre : Chevre du tarn / AOC Gamay 2001
Pâte Ppréssée Non Cuite : Tome du tarn/ Floc rouge de Gascogne Gaillac 2009
Fromage Fort: fromage fort maison affiné au calvados / vieux marc de bourgogne
"Larry, it went very well. The guide was excellent and the chef had selected great cheese and drink. A good experience for everyone. I'll contact you again if we have similar request. Exxon Mobil Executive Group October 2012 "
Take a few moments to relax and enjoy some of France's delicious pleasures; wine and cheese! Conveniently scheduled during the later part of the afternoon so you can still spend the morning touring.
Latin Quarter Late Afternoon Wine & Cheese Tasting
Days Available: Friday & Saturday
Duration: Approximately 1 hour
Type: Bistro Experience - Small Groups
Cost : 69 Euros per person
Includes: Wine tasting of 4 wines.
Description: Join us for an introduction in French wine and cheese in a cozy Latin Quarter wine bar. Your English speaking Sommelier will guide you through four wines, as well as their regions such as Burgundy, the Loire Valley, Bordeaux and the Cote du Rhone while explaining the different families of cheeses.
As you learn about each wine's flavors and aromas, you will taste a variety of delicious cheeses such as Comte, Thome, Cantal and Brebis and which wine is perfectly paired with each cheese in order to create that perfect balance. (Ref# PAR-WT3)
Learn raw cheese making and maturing in our cellars in Montmartre. Discover the different families of cheeses, recognize regional specialities, identify tastes and flavours for each family, and above all wake up your sense through a tasting of 7 seasonal rare cheeses.
Days Available: Weekdays on Request
Duration: Approximately 2 hours
Cost : 119€pp per person
Includes: Selected Cheese, Wine & Bread
Description: Entering the cheese shop is an unforgetable tasting experience for your eyes and palate. Here you will find a proud continuation of the tradition of 3 generations of " Fromager-Affineur", (knowledge of how to bring each cheese to full maturity in terms of its specific nature and character and have them discovered when they taste like at the peak of their maturation).
Set up since 1995 in a genuine Montmartre cheese shop of the early 1900's, one finds more than a hundred varieties of cheeses. All the cheeses sold are made exclusively from raw milk. The owner constantly crisscrosses the countryside and works ceaselessly to increase the number of farmstead cheeses - cheese made according to traditional methods.
There is a strong commitment to the idea of respecting nature and the seasons, because all cheeses are not the same at all times of the year, and some are not produced during certain seasons. Depending on the season, she knows how to choose and select the finest cheeses that she brings to maturity with skills and passion in her cellars.
Tastings: A 3rd generation mastercheese specialist , friendly and passionate about her work, proudly continues the tradition of her family and offers a tour of her cheese cellar with a tasting of exquisite cheese with traditional breads and an appropriate selection of wines coming from smalls producers. The cheese are combined in an original way and with surprising flavours such as : white wine jam, olive and lemon chutney, fig chutney, gingerbread or quince paste…
For your private or corporate receptions, our prestige cheese catering service can arrange delivery, installation, and serving of magnificent buffets centered on cheese, with fresh and dried-fruit baskets, freshly baked breads, wines, floral/leaf decorations, candles, etc.
Discover a whole world of genuine &exclusive tastes around a superbly crafted buffet focused on cheeses.
The recipes can be inventive as well as traditional, reflecting the public's growing interest in a cuisine that is an alliance between classicism and innovation such as Olives or Figues Chutneys, white wine jelly or Liege syrup subtly match cheeses together with homemade breads baked in a wooden fine.
We invite you to take a look at our cheese delights : Goat cheese sushi with fresh coriander and beetroot, fresh goat cheese with rosemary, skewers of goat crottin with mint and melon, Brocciu bites with fresh basil and white wine jelly. Fresh goat cheese cornets with pistachios and chives, aged Comte and quince paste, Roquefort and gingerbread sushi.
Our buffets can end with our homemade sweet delights such as Fontainebleau (a Chantilly panacotta with a raspberry puree topping) or the Montblanc (Chestnut puree, meringue and homemade chantilly).
We can also provide an excellent selection of wines coming from local producers, our priority being to work hand in hand with valued producers, whose skill has been recognized. Our fancy buffets will bring a trendy touch to your parties.