Imagine stepping into a Parisian fromagerie, where the air is thick with the earthy aroma of aged cheeses, and shelves are lined with hundreds of varieties—each a small masterpiece with its own story to tell. 

For a first-time visitor, this can feel like stepping into a labyrinth of flavors, a maze where every turn offers a new temptation, from creamy Camembert to tangy Roquefort. The sheer diversity can be overwhelming, and the unspoken etiquette of a French cheese shop might leave you wondering where to begin. But fear not—this isn’t a maze you have to navigate alone. 

With a few insider tips, you can shop like a pro, uncovering the magic of French cheese with confidence and delight. Rachel Naismith, a food writer, sommelier, and Context Travel expert based in Paris, helps guide you through this delicious journey. 

Let’s start at one of Paris’s finest fromageries, Laurent Dubois, where the art of cheese is elevated to a form of storytelling. Together, we’ll explore not just how to buy cheese, but how to connect with a piece of French culture that’s as rich as the flavors you’ll taste. 

A Legacy of Flavor at Laurent Dubois

Laurent Dubois isn’t just a cheese shop—it’s a sanctuary of taste, a place where every wheel and wedge tells a story of tradition, craftsmanship, and passion. A Meilleur Ouvrier de France (MOF) since 2000, Dubois has earned one of the highest honors in French artisanship, a testament to his mastery in the art of affinage—the delicate process of aging and refining cheese to bring out its peak flavor and texture. 

Born into a family of cheesemongers, Dubois began his journey at 16, learning the craft from his parents and honing his skills over decades. Now in his 50s, he’s a celebrated figure in Paris’s culinary scene, known for his innovative approach to cheese. His shops, located near the Bastille at 97-99 Rue Saint-Antoine and in the 5th arrondissement at 47ter Boulevard Saint-Germain, are destinations for cheese lovers from around the world. There’s also a rumored outpost at Galeries Lafayette Gourmet, though its status can vary—always worth a check if you’re in the area.

What sets Dubois apart is his role as an affineur. Unlike a typical cheesemonger who simply sells cheese, an affineur is a caretaker of flavor, nurturing each piece in specialized cellars where temperature, humidity, and time are carefully controlled. Imagine a young Camembert, its rind still pale and its interior firm, slowly transforming under Dubois’s care into a creamy, golden delight with a bloomy rind that’s just right. This process can take weeks or months, and it’s what makes every bite from his shop a revelation. 

Dubois is also known for his creative pairings, which push the boundaries of tradition while honoring the cheese’s origins. Try his Roquefort layered with quince paste, a sweet-savory dance that melts on your tongue, or the Camembert Pomcalva, soaked in Calvados for an apple-kissed finish that whispers of Normandy’s orchards. He’s even been known to experiment with bold combinations like Saint-Nectaire with truffle shavings, a decadent treat that marries the nutty cheese with the earthy depth of truffle.

But beyond the innovation, what truly makes Laurent Dubois special is the sense of connection you feel when you step inside. The staff, many of whom have worked with Dubois for years, are passionate about sharing their knowledge. They’ll guide you through the shelves, offering tastes and stories about the cheeses’ origins—perhaps a Comté from the Jura mountains, aged for 24 months, or a fresh chèvre from the Loire Valley, perfect for spring. 

Dubois himself often speaks of cheese as a bridge to French heritage, a way to connect with the farmers, the land, and the traditions that have shaped this culinary art for centuries. His shops supply Michelin-starred restaurants across Paris, a testament to their quality, and have been featured in publications like The New York Times and Food & Wine for their excellence. 

Three Tips to Shop Like a Pro

Navigating a fromagerie is an art, but with these tips, you’ll feel like a seasoned Parisian in no time. Let’s break it down into three simple steps that will transform your cheese-buying experience from daunting to delightful.

#1 Start with a Friendly “Bonjour”

In France, a greeting is more than a formality—it’s a sign of respect, a way to open the door to connection. When you step into a fromagerie like Laurent Dubois, a cheerful “bonjour” sets the tone for a warm exchange. It’s a small gesture, but it signals that you’re ready to engage with the culture, and it often brings a smile to the shopkeeper’s face. Many French shopkeepers, especially in Paris, are happy to speak English, particularly in well-known spots like Dubois’s. But that initial “bonjour” shows you’re making an effort, and it can turn a transactional moment into a conversation. Shopkeepers will light up when a visitor greets them in French, often leading to a chat about their favorite cheeses or a recommendation for a local wine to pair with your purchase. It’s your first step into the world of French cheese—and the beginning of a dialogue that might just lead to a new favorite.

#2 Ask What’s in Season

Cheese, like fruit or vegetables, has its seasons, and buying in season ensures you’re tasting it at its most flavorful. At Laurent Dubois, the staff are affineurs, meaning they age the cheese themselves in their cellars, carefully monitoring each piece to bring out its best qualities. This expertise makes them the perfect guides to what’s at its peak. 

Spring in France is goat cheese season. Goats have just had their kids, and their milk is richer, more concentrated, and packed with flavor, resulting in cheeses that are complex, tangy, and utterly delicious. A fresh chèvre, perhaps from the Loire Valley, might have a creamy texture with hints of citrus and grass, reflecting the springtime pastures the goats graze on. Asking “What’s in season?” opens up a world of discovery. 

At Dubois, you might be offered a taste of a Selles-sur-Cher, a goat cheese with a delicate ash rind, or a Crottin de Chavignol, which can range from soft and mild to firm and nutty depending on its age. The staff will often share the story behind the cheese—where it’s from, how it’s made, and why it’s at its best right now. And if goat cheese isn’t your thing, don’t worry—spring also brings fresh, bloomy-rind cheeses like Brie de Meaux, which are softer and more luscious as the weather warms. 

#3 Share When You’ll Enjoy It

Timing is everything when it comes to cheese, and a good fromageur can ensure your selection is perfectly ripe for the moment you’ll savor it. At most fromageries, including Laurent Dubois, the staff will assume you’re eating the cheese that day unless you tell them otherwise. But if your cheese board is for a dinner party next week, or if you’re saving it for a picnic in the Tuileries a few days from now, let them know. Because Dubois ages much of their cheese in-house, they have a deep understanding of how each variety evolves. They can select a piece that’s just right for your timeline—perhaps a creamy Camembert that’s ready to ooze tonight, or a Comté that will reach its peak in a few days, offering nutty, caramel notes that deepen with time. 

This tip is especially helpful if you’re new to French cheese and unsure where to start. The variety can be dizzying—should you go for a soft, bloomy-rind cheese like Brie, a hard, aged one like Beaufort, or something blue like Roquefort? If you’re feeling overwhelmed, simply ask the fromageur for guidance. At Laurent Dubois, they’re passionate about helping customers discover new favorites, and they’ll often offer a taste to help you decide.

More Fromageries to Explore

Paris is a city of cheese lovers, and beyond Laurent Dubois, there are countless fromageries where you can practice these tips and deepen your appreciation for French cheese. Here are four English-friendly favorites, each with its own charm and history, that welcome visitors with open arms.

Chez Virginie (54 Rue Damrémont, 18th arr.)

Tucked away in Montmartre, Chez Virginie is a gem that’s been delighting locals since 1946. Virginie Boularouah, the third-generation cheesemonger, carries on her family’s legacy with a focus on raw-milk cheeses aged in her own cellar. Her selection includes classics like a nutty Comté or a creamy Saint-Félicien, but she’s also known for rare finds like a Pérail, a soft sheep’s milk cheese from the South of France. Virginie’s warmth and knowledge make every visit a joy—she’ll happily share stories about the farmers she works with and offer pairing suggestions, like a crisp Sancerre to go with your chèvre. It’s the kind of place where you’ll feel like a regular, even on your first visit.

Androuet (multiple locations, like 37 Rue de Verneuil, 7th arr.)

Since 1909, Androuet has been a cornerstone of Parisian cheese culture, credited with introducing the city to cheeses from every corner of France. With several locations, including one in the 7th arrondissement, it’s a haven for beginners and connoisseurs alike. The staff are incredibly knowledgeable, often speaking English, and they’ll guide you through their vast selection—over 200 varieties on any given day. Try a Mont d’Or, a seasonal cheese that’s spoonably soft in winter, or a sharp, crystalline Mimolette aged for 18 months. Androuet also offers cheese boards for events, making it a great stop if you’re planning a Parisian picnic. 

Barthélémy (51 Rue de Grenelle, 7th arr.)

Nicole Barthélémy’s quaint shop in the 7th arrondissement is a Parisian institution, beloved by locals and celebrities alike—Ina Garten is a known fan. For over 50 years, Barthélémy has been sourcing rare cheeses, often working directly with small producers to bring unique varieties to Paris. One standout is the Cathare, a goat cheese from the Languedoc with a cross-shaped ash rind, offering a creamy texture and a subtle tang. The shop’s intimate size means you’ll get personal attention, and the staff are happy to chat in English, sharing tips on how to store your cheese or pair it with a local honey. 

Hardouin-Langlet (6 Place d’Aligre, 12th arr.)

Nestled in the bustling Marché Beauvau, Hardouin-Langlet is a favorite among locals for its commitment to quality. Cyrille, the owner, offers 350 varieties, 90% of which are raw-milk, sourced from farmers he knows personally. His selection includes everything from a buttery Brillat-Savarin to a pungent Livarot, and he’s known for his close relationships with producers, ensuring the freshest cheeses. The market setting adds to the experience—you can pair your cheese with fresh bread or charcuterie from nearby stalls, creating a perfect picnic. Cyrille’s team speaks English and loves helping visitors, making this a welcoming spot to explore. 

Deepen Your Culinary Journey in Paris

Buying cheese is just the beginning of a Parisian food adventure. To truly immerse yourself in the city’s culinary culture, join our Paris Food Tour, where we’ll wander through markets, bakeries, and hidden gems, uncovering the stories behind every bite. Our expert guides—food writers, chefs, and sommeliers—will bring Paris’s flavors to life, connecting you with the people and traditions that make this city a food lover’s paradise.