In the heart of Paris, this brand new, well-designed museum is to be consumed without moderation

This is an attraction that was still missing in Paris, despite being the capital of a country where there are no fewer than 1,200 varieties of cheese. The first Living Cheese Museum was inaugurated with great fanfare on Tuesday, June 25, 2024 on Saint-Louis Island (4th), in the presence of producers, artisans and enlightened fans of the most famous French food specialties.

Learn more about cheese terroirs and professions

The initiative goes to a young 38-year-old cheesemaker, Pierre Brissonalready at the head of two stores in Paris, Paroles de Fromager (10th), a cheese factory and cheese school opened in 2017, and Ferme du Hameau (15th), created in 2018.

Passionate about transmission, this native of Beaujolais wanted to introduce as many people as possible to the richness of traditional French cheese-making know-how, with the firm intention of encourage vocations producer and manufacturer. “Today there is a strong demand for local and quality cheeses, but there is a lack of vocations for this beautiful profession,” argues the former winemaker.

Everything in this “living” museum aims to make city dwellers want to know more about the regions and cheese professions. “The idea is that the visitor says to himself: ‘Next time, I will go and meet the producers directly at their homes’! », hopes Pierre Brisson. A winning bet at the end of the route which winds between the cut stones of a venerable 17th century building formerly occupied by the restaurant Our ancestors the Gauls. “We chose the place well, Île Saint-Louis was once called Île aux Vaches, You can not make that up ! », smiles the creator of the museum.

History and interactivity

After contemplating the rich cheese showcase of local products offered for sale, the visitor crosses a first room devoted to the culture of cheese, with montages relating to memorable advertising campaignson the contribution of monks to cheese culture or even on ancient images of the production of Cantal or Roquefort.

A terminal then allows the curious to consult the list of 4,300 French producers of raw milk cheeses and to have the cheese route of the region of their choice sent to them by email. The visit continues with interactive learning (in French and English) about cheese making before the highlight of the show, “real” cheese makingby a cheesemaker.

“The museum has its own dairy,” informs Pierre Brisson. Twice a week, the museum receives milk from a farm in Seine-et-Marne which a cheesemaker transforms into Camembert (without the name!). “This allows people to have contact with real professionals », rejoices the artisan cheesemaker, who intends to reconnect city and countryside.

“Ultimately, I plan to take over a farm in the Paris region producing cow, goat and sheep milk. The idea would be to offer urban residents the opportunity to come and learn how to take care of farm animals and even replace breeders during the summer. Defense computer scientists in the meadows of Seine-et-Marne, that would be fun, right? »

Bruno Carlhian

Living Cheese Museum: 39, rue Saint-Louis en l’Île, Paris (4th), contact: 06 12 92 24 20, prices (with tasting): 20 euros, 17 euros reduced rates, 13 euros for children

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