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.

Her credo : cheeses have to be tasty !. If you taste her "Vacherin de chevre" or "Vieux Salers" or "Bleu de Termignon" you will understand what she means.

Providing clients with the excellence of raw milk cheese production is an every day concern. Just a simple glance at the shop, its vintage decor, the displays full of cheeses, the state of the art curing cellars and you will find out that her only aim is to offer exclusive appetizing and tasty products. However, this visible part does not sum up the work.

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.