Paris Cheese Tour Guide 2025: Latin Quarter Fromageries & Rue Mouffetard Tastings

🧀 Essential Fromageries on Rue Mouffetard

Laurent Dubois (Master Affineur)

Address: 47ter Boulevard Saint-Germain, 75005 Paris (2-minute walk from Place Maubert)
Specialty: Award-winning cheese aging and selection
Signature Offerings: 24-month aged Comté, rare Roquefort selections, seasonal goat cheeses
Tasting Experience: €18-35 for guided tastings with expert explanations
Best Time: Tuesday-Saturday mornings when selection is freshest

Fromagerie Androuet

Address: 134 Rue Mouffetard, 75005 Paris
Established: 1909 (over a century of cheese expertise)
Unique Feature: On-site aging caves for perfect cheese maturation
Price Range: €8-45 per 250g depending on cheese rarity
Local Tip: Ask for seasonal recommendations—the staff knows exactly when each cheese is at peak ripeness

Quatrehomme

Address: 62 Rue de Sèvres, 75007 Paris (15-minute walk, worth the journey)
Recognition: Meilleur Ouvrier de France (Best Craftsman of France)
Specialty: Raw milk cheeses and rare regional varieties
Tasting Sessions: Private appointments available for serious cheese enthusiasts

Latin Quarter Cheese Walking Tours

Paris Food Tour Company
Route: Includes 4-5 fromageries around Rue Mouffetard market
Duration: 3 hours
Price: €95 per person (includes 12+ cheese tastings)
Group Size: Maximum 8 people for personalized attention
Languages: English, French, Italian

Private Cheese Expert Tours

Fromagerie Tour with Expert Guide
Focus: Deep dive into French cheese regions and production methods
Duration: 2-2.5 hours
Price: €180-220 per person
Includes: Professional cheese knife set to take home
Best For: Serious food enthusiasts and culinary professionals

The Eight Categories (with Local Examples)

1. Fresh Cheeses (Fromages Frais):
• Fromage Blanc, Ricotta française
• Available daily at most market vendors

2. Soft-Ripened Cheeses (Pâtes Molles à Croûte Fleurie):
• Brie de Meaux, Camembert de Normandie
• Perfect ripeness indicators taught in tastings

3. Washed-Rind Cheeses (Pâtes Molles à Croûte Lavée):
• Pont-l'Évêque, Munster
• Strong flavors, expert selection crucial

4. Semi-Hard Cheeses (Pâtes Pressées Non Cuites):
• Cantal, Saint-Nectaire
• Ideal for pairing with local wines

5. Hard Cheeses (Pâtes Pressées Cuites):
• Comté, Beaufort
• Long aging process, highest prices €35-55/kg

6. Blue Cheeses (Fromages à Pâte Persillée):
• Roquefort, Stilton français
• Seasonal availability affects flavor profiles

7. Goat Cheeses (Fromages de Chèvre):
• Crottin de Chavignol, Sainte-Maure de Touraine
• Spring season brings best selection

8. Sheep Cheeses (Fromages de Brebis):
• Ossau-Iraty, Pérail de Brebis
• Less common but exceptional when available

Classic French Pairings (Local Availability)

Soft Cheeses + Light Wines:
• Brie de Meaux + Champagne (€45-65 combined)
• Chèvre + Sancerre (€28-40 combined)
• Available from Cave La Bourgogne on Rue Mouffetard

Hard Cheeses + Full-Bodied Wines:
• 24-month Comté + Côtes du Jura (€55-75 combined)
• Aged Beaufort + Burgundian red (€65-85 combined)
• Expert pairings available at Laurent Dubois

Blue Cheeses + Sweet Wines:
• Roquefort + Sauternes (€35-50 combined)
• Bleu d'Auvergne + Port-style dessert wine (€25-35 combined)

Price Ranges (2025 Paris Rates)

Budget Experience (€15-25):
• Market cheese shopping with 3-4 varieties
• Simple crackers and basic wine pairing
• Self-guided tasting

Mid-Range Experience (€45-65):
• Fromagerie visit with guided selection
• Professional advice on ripeness and storage
• Quality wine pairing recommendations

Premium Experience (€95-220):
• Guided tours with expert commentary
• Access to rare and seasonal varieties
• Educational component about production methods

Money-Saving Tips

• Visit late in the day (5-6 PM) for possible discounts on very ripe cheeses
• Share tastings in groups to try more varieties
• Ask for "end pieces" (bouts) at reduced prices
• Combine with market shopping for complete picnic setup

The Five-Step Tasting Method

1. Visual Assessment: Color, texture, any visible mold patterns
2. Aroma Evaluation: Inhale deeply before tasting
3. Texture Analysis: How it feels in your mouth
4. Flavor Progression: Initial taste vs. finish
5. Overall Balance: Harmony between salt, acidity, richness

Key French Cheese Terms

Affinage: The aging process that develops flavor
Affineur: Specialist who ages cheeses to perfection
AOP (Appellation d'Origine Protégée): Protected designation of origin
Pâte: The interior texture of the cheese
Croûte: The outer rind or crust

Perfect Cheese Tour Itinerary

Morning (10 AM): Start at Laurent Dubois for expert selections
Mid-Morning (11 AM): Visit Rue Mouffetard market for accompaniments
Lunch (12:30 PM): Picnic in nearby park with purchases
Afternoon (3 PM): Second fromagerie visit for comparisons
Total Budget: €35-85 per person for comprehensive cheese experience