A stone’s throw away from Cours Mirabeau, right in the centre of Aix-en-Provence, lies a minimalist cheese shop with a taste for terroir.

Let’s take a look at the 16 cheeseboards created at the French Cheesemonger Championships, at the end of January 2013, in Lyon.

Paulette Marmottan is the last producer of persillé de tignes, a cheese on the brink of extinction.

You won’t find their cheese in the supermarket. the paccard family, specialists in the affinage of reblochon fermier, give priority to the traditional network of dairy retailers.

Otinho and Eliane are two out of 35 000 producers in brazil, who make unpasteurised cheese, an activity deemed illegal by the authorities.

Two steps away from Strasbourg cathedral, the Lorhos offer a significant variety of well-known classics and new discoveries, in their bright and elegant shop.

Matured between 8 to 10 months, this brie has found its place again on the shelves on cheesemongers in Brie.

In vezzano sul crostolo, in the appenine mountains, the village’s little cheese dairy takes care not to mix up its milk…

Meet the young couple who produce one of the most artisan swiss cheeses, Etivaz, only in summer, at an altitude of more than 2000 metres.

An unpasteurised cow’s cheese, made with fir tree needles.

Uncared-for and neglected for a long time, the Oira dairy in northern Italy was awakened from its slumber by affineur Carlo Fiori in 2004.

His tea and cheese evenings are a must. Dominique Ryser, Genevan cheesemonger, loves searching and discovering.

At the bottom of the Abondance Valley, Above CHÂTEL, a track leads to Emmanuel and Corinne David’s alpine hut, a special location where you can discover how farmhouse abondance is made.

Visit the mountain production site at the barbossine farm, in the valley of abondance.

André Mathieu manages one of the last 4 dairies specialising in Bleu De gex, in the Franche-Comté. He knows this soft, blue speckled cheese inside out.

Three buffets were presented on 25th June, in Paris, at the ‘Assises des Fromagers de France’, an event reserved strictly for professionals of the cheese world. Prepared under the watchful eyes of Parisian dairy retailers (Marie Quatrehomme, Gérard Petit, Laurent Dubois, François Robin, Michel Fouchereau, and Eric Lefebvre), these platters displayed three different categories of cheese , ‘ the classics’, ‘the hard to find’ and ‘the best of the best’. What a feast for the eyes…

At the ‘Voie Lactée’, these two inventive and generous associates make us dream.

A hair’s breadth away from the Arc de Triomphe, in a lively pedestrianized street, the Alléosse shop charms us with its flowery ceiling.

At the heart of the Livradois national park, three men have reproduced an auvergnat cheese that had nearly been forgotten. It is a difficult cheese to make, which requires a mixture of traditional and modern techniques.