The history of cheese is said to be around 8,000 years old.
And in this long story, our French specialties have their place of honor.
To tell the story of the adventure and reveal its secrets, master cheesemaker Pierre Brisson decided to open the Living Cheese Museum in Paris in June.
On the island of Saint-Louis, Camembert, Epoisses, Munster, Roquefort, Bleu d'Auvergne, Comté and Tête de Moine will find their place in a new dedicated space of 300 square meters.
Curious visitors will discover an exhibition gallery and an interactive space which will bring this undeniable jewel of our gastronomy to life.
So as not to miss any of the stages in the development of this food
that “smells delicious”
, a dairy-cheese factory will be duly installed there.
The route will end with a tasting area and a souvenir shop.
Crowdfunding for the project was launched with the aim of raising 50,000 euros.
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In this deliciously fragrant “Louvre”, gourmet lovers can learn about the history and culture of this magical transformation of milk.
Like wine, the production of a grand cru from cow, sheep, goat or buffalo follows a science of fermentation then refining.
Pierre Brisson and his team promise to reveal all the secrets of its development.
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“The curious, those who are crazy about cheeses, will be able to see the birth of a Fourme, a Gruyère or others and even get involved in the dough by hand,”
explains the entrepreneur at the head of two cheese companies.
A small detail significant to the future spirit of the place, the museum will take place at the former address of the popular and popular restaurant on Île Saint-Louis, Our ancestors the Gauls...