THE LIVING CHEESE MUSEUM IN PARIS
In June he opened the first cheese museum a Parigi: the Living cheese museum.
The structure is located onîle Saint-Louis, Small natural island on the Seine in the heart of the French capital, connected to the city via five bridges.
Living cheese museum, outer
This singular "living" museum is a project by Cheese makers, company owner of two rooms in Paris: Cheese makers, boutique, promage and darken slaughter bar, and The hamlet farm, cheese in the 15th arrondissement.
The Musée Vivant du Fromage is proposed as an educational and interactive space entirely dedicated to French cheeses, In order to enhance the transalpine dairy industry and to promote the beauties and diversity of the territories of the nation.
Living cheese museum, internal
Living cheese museum, internal
Living cheese museum, internal
Living museum of cheese, The visit
On the day of my visit (a luglio 2024), The narrator was the founder of Paroles de Fromagers, Pierre Brisson, Originally from Burgundy and coming from a family of winemakers, For many years it has been engaged in professional training activities and tasting workshops of cheeses and wines.
The museum route is divided into four sections: Cheese culture, History of cheese, Processing, Degustazione.
At the entrance, in the area dedicated to the culture of cheese, A series of interactive stations allow you to see videos, to know the French dairy productions in their respective geographical areas and even to take the test “What a cheese you are?”.
Living cheese museum, Interactive map of French cheeses
The history of cheese is reserved for the exhibition of a collection of historical tools, among which molds, Setacconi and an old spine, tool used to cut the curd.
Living cheese museum, history of cheese
Living cheese museum, history of cheese
Living cheese museum, history of cheese
Living cheese museum, history of cheese
The processing of cheese is explained through the use of explanatory panels and a bright "magical wall" that illustrates the various phases of production. In this regard, One of the declared purposes of the museum is to encourage the vocation towards the professions of the dairy sector, in particular for young people, but also for the least young.
The production of its cheeses began at the museum, who are not yet on sale to the public because they need another time for seasoning, taking into account that the opening dates back to just two months ago.
Living cheese museum, Cheese tools for cheese
Living cheese museum, explanatory panel
Living cheese museum, cheese labels
Living cheese museum, The magical wall of the processing of cheese
Living cheese museum, phases of the processing of cheese
In the final tasting – which took place in the seasoning cellar – We were able to taste four French cheeses, among which the Morbier PDO and two specialties from Normandy: the POP and the DOP Neufchedel.
Il Livarot, a pasta molle, of cow's milk, belongs to the class of washed crust cheeses. Presents a peculiarity: it is tied with ties obtained from an aquatic plant (or with straw or with strips of paper), varying in number from three to five, to maintain its shape during maturation. The smell is strong, the taste is strong. In the mouth it is fat and melting. Is marketed in different formats, wrapped and packaged in a wooden box.
Living cheese museum, The cheeses in tasting
DOP delivery
Neufchâtel is the oldest Normandy cheese and the first in the region to have obtained DOP recognition, nel 1969. It is a flourishing soft cream cheese. The consistency is soft and creamy. It is marketed in six different formats, among which the heart (large or small size).
Customer DOP
Loss Brisson showing the DOP
The small shop inside the structure is also very nice, which offers cheese tools (cutting board, grate, Butter molds), Pygores and plush goats, Various gadgets all with a dairy, gastronomic products. Also present is a selling desk of cheeses with numerous references.
The tick file for the Museums lieu ofage has a cost of 20 Euro for adults, of 13 Euro for the boys among the 8 e i 14 years and of 17 Euro for children among the 15 e i 17 anni, For people with disabilities and for those looking for work; It is free for children up to 7 anni, For farmers and breeders (upon presentation presentation).
The guided tour is available in French or English, and lasts about an hour.
Living cheese museum
39 Rue Saint-Louis in the island, 75004 Paris, France
such. +33 612922420
https://musee-fromage-paris.com/
Cheese makers
https://parolesdefromagers.com/
