The clever cat eats cheese and breathes down
These listings of cheese shops in Paris have been compiled from numerous sources. We cannot be held responsible for their accuracy. Like any small business, cheese shops come and go, or change locations. Hours of operation are also subject to change.
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5th Arrondissement Panthéon
Quartiers: Saint-Victor, Jardin des Plantes, Val de Grâce, Sorbonne
Androuët sur le Pouce (fromagerie/restaurant)
Cheesemaster (affineur, fromager): Raymond Félix has been with Androuët since 1955.
Censier Daubenton (line 7).
A tradition that Henri and Ida Androuët began in 1909 has evolved into the bar à fromage (cheese bar), a modern-day iteration of one of the most famous purveyors of cheese in the world. Gone are the formal meals and dining rituals that used to prevail at Androuët. Today, the venue is more basic, with quicker service tuned to the demands on a modern Parisian's time. As such, it has met with approval from the French-speaking public.
The menu is simple, consisting of either tartines (open-faced sandwiches) or cheese platters. Tartines, priced at from 15€ to 20€, include your choice of any kind of cheese and/or a medley of smoked or marinated fish or meats. If you opt for a platter, you'll select from offerings presented on a half-dozen cheese boards, whose categories are organized into such classifications as goat cheeses, triple crèmes, and so on.
When you select a portion of five different cheeses from the platters, it will cost 12€; seven cheeses cost 15€, 11 cheeses cost 23€; and 15 different cheeses (recommended only for serious cheese lovers who won't mind some degree of indigestion) cost 28€. Ultrafresh bread and green salads are the only accompaniment for your tartines and cheese platters. There's also a staggering assortment of French wines.
Source: Frommer's Guide to Paris.
Crémerie des Carmes
Of Portuguese descent, David Ferreira's family arrived in France in 1967, when he was 5 years old. As it happened, their new neighbor in Longpont-sur-Orge was Jean-Claude Pasquier a master fromager. Thus, at a very young age, David acquired a passion for cheese that exceeded his interest in schoolwork.
At 14, he was employed in his neighbor's shop, and by his 20's David had opened his own cheese stall first in the markets of Neuilly and Sevran, then in Paris' 16th arrondissement. In April 2000, David left the markets to purchase La Crémerie des Carmes from M. Claude Limousin.
The 35m2 shop has its own cheese aging cellar (cave) and "cold room". Working alongside his spouse and four other employees, David prides himself in the high quality of the shop's products.
Phone orders, Carte Bleue credit cards accepted; home delivery available; cheese platters & buffets prepared on request; English & Spanish spoken. Restaurant and institutional sales.
Crémerie Quatrehomme La Maison du Fromage
Cheese platters & buffets prepared on request; phone orders, Carte Bleue credit cards accepted; cheese cellar tours; wine selection; English spoken.
Ferme Sainte-Hyacinthe Fromagerie du Panthéon
S.E.L.L. La Ferme des Arènes
6th Arrondissement Luxembourg
Quartiers: Monnaie, Odéon, Notre-Dame-des-Champs, Saint-Germain-des-Près
7th Arrondissement Palais Bourbon
Quartiers: Saint-Thomas d'Aquin, Invalides, École Militaire, Gros Caillou
on rue de Verneuil
Fromagerie Barthélémy (Sté)
Roland Barthélémy inspects
some of the 260 cheese
varieties in his Paris shop.
Barthélémy's tiny shop is a haven for cheese lovers, where no more than three customers constitutes a crowd. Every square inch of shelf and counter space is laden with the finest cheeses predominantly French each matured to perfection.
Legendary rounds of Vacherin only appear in winter, while buttons of chèvre (goat's cheese) coated in cumin, paprika, pepper, raisins, nuts, cinnamon, and caraway are prepared downstairs year-round, and there's always a raw milk camembert, heady brie or blue on hand. There are cheese trays perfect for dinner parties, too. The shop also stocks a small selection of wines, jams, yoghurts, biscuits and chutney.
Fromagerie Cler SARL
La Fermerie (épicerie, fromagerie, restaurant)
Fromages et Détail (chain of cheese shops, 5 in Paris)
Company headquarters are based at: 62, rue de Lille, 94550 Chevilly Larue. Founded in December 1997.
Proprietors: Marie-Anne Cantin and her husband Antoine Dias.
École Militaire (line 8).
Marie-Anne inherited the passion and the know-how of an affineur from her father, the noted Christian Cantin founder in 1950 of the Cantin cheese house in Paris, and initiator of the Cheese house guild. She does not hesitate to declare that she was "born in cheese".
Since opening her own Paris boutique in 1982, Cantin's reputation has expanded. Appointed supplier of the Elysée Presidential Palace and a favorite provider to some of the most famous restaurants and connoisseurs, she regularly receives awards in gastronomic guides, food magazines and newspapers around the world. In 1988, she founded the Association Pour le Respect des Traditions Fromagères Françaises (ARTFF), and currently serves as its president.
Depending on the season, the Cantin store displays between 130 to 150 different varieties of cheese, 40 to 50 of which are chèvres (goat cheese). They are acquired from carefully selected producers, ripened in Cantin's own cellars, and tended with great devotion during their maturation process.
Also see article: "Confessions of a Cheese Smuggler"
A source popular with local restaurateurs, it usually has an impressive, hard-to-find Beaufort (from Haute-Savoie) and a creamy Saint-Marcellin. Cheese platters & buffets prepared on request; phone orders, Carte Bleue credit cards accepted; wine selection; English spoken.
Fromage Rouge Fromagerie Saint-Do
8th Arrondissement l'Élysée
Quartiers: Champs-Elysées, Faubourg du Roule, Madeleine, Europe
Address: 4, rue d'Anjou, 75008 Paris.
Concorde (lines 1, 8, 12).
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