It's not easy to distinguish the cheeses from the central massif, yet each has its own character, its texture, its history.
Cantal, Laguiole, Salers, but also IGP of the fresh Tome d'Aubrac, we embark on a cheese escapade with Pierre Coulon.
Pierre Coulon
Originally from Nantes. After a Master's degree in psychology, Pierre Coulon left everything to embark on agricultural studies and specialized in goat breeding and cheese making.
He then left to work as a consultant in Quebec and the United States for two years. Back in France, he settled on a farm in Loire-Atlantique as a farmer with around a hundred organic goats and sold his cheeses locally and in Paris.
After 5 years, returning to Paris where he worked at the headquarters of a large Parisian cheese factory, he discovered the world of the creamery.
Its goal: to make cheese in town, while working on promoting milk to producers.
To acquire all kinds of technologies, he goes to work on farms all over the world (all PDO): France, Italy, Spain, England, Switzerland, America, Asia, North Africa…
In 2017 he founded The Paris Dairy in the Goutte d’Or district.
With his team of 15 people today, he makes 50% of what is sold, but also sells selected cheeses during his travels. In their small workshop, he joined forces with his cheesemakers (Émilie, Aude and Fanny). They make cheeses, yogurts, desserts… And it is the breeders who decide the price of milk.
Their cheeses are sold in restaurants, cheese grocery stores and via The Hive that says yes.
He is the author of the book: The good knowledge of the cheesemaker – First Editions
Pierre Coulon received the La Mazille prize for this book at the Gourmet Book Festival in Périgueux.
The Paris dairy – 74, Rue des Poissonniers, 75018 Paris
01 42 59 44 64
His blog
Pierre Coulon's Recipes
The Patranque
Retortillat au Laguiole
The Chronicle of Justine Knapp
The last laguiole manufacturers, who successfully created the Jeune Montagne cooperative in 1960, chose
pasture, raw milk, the Aubrac breed, and we show an example of the ability to unite that we also find in the world of natural wines. To the north-east of Laguiole, on the border of Cantal and Lozère, an ambassador of the genre has been established for 21 years: Nicolas Camarans.
Read and listen to the rest here
the Chronicle of Zazie Tavitian
Zazie went on a report to meet Audrey Besson, Guillem and Zoé at Auprès d'Angèle, a hotel restaurant, located between Rodez and Figeac in Aveyron.
With Angela 2, Avenue des Prades 12330 Marcillac-Vallon
Instagram of Auprès d’Angèle
She also came back with a cheese from the Bouteillous farm distributed every Sunday morning at the Marcillac market.
Market where you can also find the refiner Guillaume Roche of Maison Roche, a refining house of which here is
I nstagram of Maison Roche
Read more here
Report by François-Régis
Report with Christian Miquel, production director of the Young Mountain Cooperative in Laguiole.
