In Paris, a “living” cheese museum intends to reveal the secrets of this centuries-old dish. Designed and run by creamer-cheese maker Pierre Brisson, this 300 square meter space is due to open in June on Île Saint-Louis.
Curious visitors will discover an exhibition gallery and an interactive space which will bring this undeniable jewel of our gastronomy to life. Like wine, the production of a grand cru from cow, sheep, goat or buffalo follows a science of fermentation then refining.