Le fromage

Le fromage. The French are notorious cheese lovers. They not only consume about twice as much as the average American but they produce in total almost more than any other country in the world. To be exact France is the 3rd largest cheese-producing country in the world behind the United States (1st) and Germany (2nd) according to the numbers of 2018 (Source:  https://www.worldblaze.in/largest-cheese-producer-countries/).

Even more impressive is the range of the different varieties of cheese that one can find in France. There’s a famous remark by Charles de Gaulle who once said  ‘How can you govern a country which has 246 varieties of cheese?’.  The fact of the matter today is that France produces about 1000 different kinds of cheese if one includes the sub-varieties.


Paris is THE place for anyone feeling up to the task of discovering the overwhelming palette of French cheese, serving as the showcase of all the producing regions of France. Dozens upon dozens of fromageries line the streets, each shop with its own distinctive character, each offering selections that vary according to the seasons, the taste of the owners, or the storage capacity of the store.

The best places to delve into the world of French cheese are the covered food halls like the Marché Couvert Beauvau or outdoor markets like the one in Rue Montorgueil. You can find decent cheese platters in almost every non-vegan food establishment. What you cannot find as easily is the Cheese Fondue (Fondue Savoyarde), a bliss of melted cheeses usually Beaufort, comté, and emmental mixed with white wine. The outcome if done with success can be a dream for every cheese lover.

Another great suggestion would be for your to try one of the shops of the amazing Fromagerie Laurent Dubois.  Coming from a dairy family, Laurent Dubois has always had a taste for good products and a passion for work. In his cheese factories, he transmits the producers’ passion for their products, the tastes of the land through a wide range of raw milk products, and all the richness of the French gastronomic heritage. Meilleur Ouvrier de France, he selects and refines with the greatest care exceptional products and advises its customers in respect of their taste and the season.