THE FIGARO SELECTION – Here are our favorite raw milk artisans in the capital, chosen from among the sure bets and newcomers alike. And their pasta to taste this season.
According to a study by the Parisian Urban Planning Workshop (Apur), Paris had, in 2023, 175 creameries and cheese shops (as well as around a hundred stands in the markets). Their number has even been increasing over the past dozen years. A true gourmet passion!
The most rural: Crémerie Terroirs d’Avenir
Terroirs of the Future
The place. The network launched in 2008 by Alexandre Drouard and Samuel Nahon, first to supply chefs with well-sourced products from peasant agriculture, before opening shops, has a creamery in its stronghold on Rue du Nil. Equipped with a small maturing cellar, it favors rustic breeds and ancestral methods.
Good pasta. While the Basque summer tommes should arrive soon, note the gwell and the creamy black pie cow tomme from the Bois Joubert organic farm (Loire-Atlantique), the organic laguiole from the Roucadel farm (Aveyron) matured for 10-12 months or 18 months and the brocciu, bastellicacciu and sheep’s tomme from the farm of Mireille and Jean-André Maméli (Southern Corsica). But also…
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