I searched through a bunch of posts and didn’t find anything that really hit what I was looking for. I did see Freemott’s thread and responded to that, so worst case scenario, he’ll pick up some Mt. Tam. So, new thread.
Have moved to Paris and am now wallowing in more cheese than I could imagine… and I have a healthy imagination.
Would love recommendations from the crowd on what I should try, now that I’m here. I’ll do my best to check back in when I try new things, as well. I don’t know that I have a specific profile, outside of I enjoy just about everything. Love Roquefort, probably more than bleus, and my god, I’ve accepted 36 month aged comte into my heart. Also a fan of triple creams, with today’s Perail des Cabasses just nailing it.
And yes, I’m the guy that ran a block in-between conference calls to grab lunch to take back to the hotel.
16th, Place de Mexico. 5 min walk NW of Trocadero, can walk out the front door and see it dead center, with the Eifel Tower in a straight line behind it. Two blocks off of Rue de Pompe, which has a bunch of great single markets (fishmonger, produce, etc.) and restaurants. Office is on the SE side of the city and the kids will be going to school in the 16th, which is why I’m here and not over at Vendome.
Cheese store I hit today, fwiw, is called Androuet. I believe it’s part of a chain. Cabinet above was temp controlled and had a humidifier. Pretty crazy, but great stuff.
Androuet has always been the best known and respected cheesemonger in Paris. They buy young cheese and age it in their caves.
A cheese, IMO, to look for there is Soumaintrain. A cousin of epoisses, except it is washed in a milder solution than epoisses is (marc de bourgogne) and is not as stinky/pungent, while preserving all that is great about epoisses. Most of the epoisses producers make a soumaintrain from the same milk, etc. The shape is different. Bertheau makes a terrific one; as does Gaugry. Gaugry is the only producer of the epoisses family of cheese which still makes raw milke (“lait cru”) versions of some of its cheeses; I know they do for epoisses…two versions, including a small, two portion version. You should try one of the raw milk ones if you can; personally, I don’t think that much is lost with “thermalisee” cheese(essentially pasteurization light) made from “lait entiere” (whole, not raw) milk. And, it allows it to be sold in the US. Just got some soumaintrain Bertheau “muled” from Zabar’s yesterday.
Perail des brebis, Beaufort, in addition to those mentioned above( StMaure, vieux Comte, Eppoisses and others)
I’ve been rested incredibly rudely at Bartholomey twice/and even if I wasn’t, I prefer Marie Cantin (12 Rue camps de Mars). There’s a fun one on Ile St Louis as well (I forget it’s name but there is only one I think)